Friday, 11 June 2010

Fresh Whole Squid (Calamari) with Millet

This recipe requires a visit to the local fishmonger, the fresher the squid (also known as calamari) the better. Make sure you also ask them to clean it for you (get all that ink out).

To prepare the squid, first heat up a bit of olive oil and add the chopped onions. When the onions have a soft texture, add the mushrooms, tomato passata, wine and spices and stir well. Add the squid at the end. If using a pressure cooker (like I did) top with about a cup of warm water and let it cook on full heat for 10-12 minutes. If you choose to use a standard pot then top up with another cup of water and let it braise slowly for at least 1 hour over low heat.

For the millet, heat up some olive oil in a non-stick pan, add the millet and dry roast the grains over medium-high heat (I prefer them very lightly roasted). Then very carefully add two parts boiling water and the vegetable stock cube. Continue adding water as necessary and let it simmer for about 20'.

Place the squid with all the wonderful juices on top of the millet and enjoy!

Serves 2.


● 1 fresh whole squid (large)
● 2 medium onions
● 4 medium mushrooms
● 100 ml. tomato passata
● 1 glass red wine
● pepper, cinnamon, nutmeg

● 1 cup unroasted millet
● 1 vegetable stock cube (gluten & dairy free)

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