STUFFED SQUID

STUFFED  SQUID:
INGREDIENTS:     (serves 4)

5  tbsp  olive oil
2  onions, finely chopped
1  cup  fresh breadcrumbs
2  garlic cloves, crushed
4  tbsp  parsley, chopped
115  g halloumi cheese, grated
4   squid tubes, each about 18cm/7 inches long
900  g tomatoes, blanched, peeled and chopped
1  tsp  castor sugar
4  rosemary sprigs
Salt and black pepper, to taste
Toasted pine nuts, flat leaf and parsley, for garnishing

METHOD:

• To make the stuffing, heat 3 tbsp of the olive oil in a large frying pan and fry half the onions for 3 minutes. Turn off the heat and add breadcrumbs, garlic, parsley, cheese and seasoning. Stir well.
• Dry the squid tubes on paper towels. Spoon the prepared stuffing into squid tubes. Secure the ends with toothpicks.
• Heat remaining oil in a saucepan.  Add squid and fry on all sides. Remove from pan and set aside.  Add remaining onion and saute for 3 minutes. Stir in tomatoes and castor sugar and cook rapidly until the mixture becomes pulpy.
• Return squid to the pan with rosemary. Cover and cook for 30 minutes. Slice squid and garnish. Serve hot.