I work in ...

Continue

Content is being adapted
based on your type of business

+

For the stuffing

For the garnish

  • White Chicken Stock (scratch) 600 ml
  • Celery diced 100 g
  • Tomatoes, sliced 320 g
  • Spinach 40 g

To serve

  • Coriander , chopped 10 g
  • Olive oil 20 ml
  1. For the stuffing

    • Remove the tentacles from the squid then mix all the ingredients together and carefully spoon inside the squid tubes.
    • Wrap the squid tightly in cling and allow to chill for 20 min.

  2. For the garnish

    • Bring the stock to a simmer then poach the squid for 6-8 min. then remove allowing to rest.
    • Add the celery and tentacles to the stock and cook for 2-3 min. then add the coriander.
    • Fan out the tomato and spinach on to a serving plate.

  3. To serve

    • Spoon the broth over the tomatoes then sit the squid on top.
    • Garnish with coriander and the tentacles then drizzle over the olive oil.

+

For the stuffing

For the garnish

To serve

  • Coriander , chopped 10 g
  • Olive oil 20 ml
  1. For the stuffing

    • Remove the tentacles from the squid then mix all the ingredients together and carefully spoon inside the squid tubes.
    • Wrap the squid tightly in cling and allow to chill for 20 min.

  2. For the garnish

    • Bring the water to the boil and whisk in the jelly then reduce to a simmer Poach the squid for 6-8 min. then remove allowing to rest.
    • Add the celery and tentacles to the stock and cook for 2-3 min. then add the coriander.
    • Fan out the tomato and spinach on to a serving plate

  3. To serve

    • Spoon the broth over the tomatoes then sit the squid on top.
    • Garnish with coriander and the tentacles then drizzle over the olive oil.

Never stop learning with UFS Academy

  • Learn from other chefs
  • 2 minute videos
  • No ads
  • Master new skills!
Create account