in

Sicilian-Stuffed Squid with Tomato Alioli by Ben Tish

maxresdefault 78
maxresdefault 78

Check out The Chef’s Circle Merchandise here!

Squid are stuffed with a fragrant mixture of fennel fronds, crunchy breadcrumbs, raisins, capers and pine nuts before being fiercely cooked in a pan until tender and sweet. Served with a gorgeous tomato alioli on the side for dipping and drenched in a nutty butter sauce, it's a dish which will transport you to the island of Sicily in an instant.
Ben says: 'Mutti's Double Concentrate Tomato Puree is dense, rich and intense, which makes it perfect for adding colour and flavour to the aioli.'
See the full recipe here: https://www.greatbritishchefs.com/recipes/stuffed-squid-with-tomato-aioli-recipe

Become a member of the Great British Chefs Club: https://www.greatbritishchefs.com/membership

Subscribe to Great British Chefs YouTube channel: http://togbc.com/chansub

Follow Great British Chefs here:
Facebook: https://www.facebook.com/greatbritishchefs
Instagram: https://www.instagram.com/gbchefs
Twitter: https://twitter.com/gbchefs
Pinterest: https://www.pinterest.co.uk/gbchefs

Visit our shop: https://shop.greatbritishchefs.com/

4650 | Chefs | Cooking

Report

Written by The Chef's Circle

maxresdefault 578

Flapjacks – Not Pancakes

maxresdefault 527

Chef José Andrés’ Inspirational Dishes | Fine Dining Lovers