Herb-Stuffed Squid with Lentil Herb Ragout

Ingredients

• cleaned squid tubes and tentacles1 1/2 pounds
• cooked lentils2 cups
• shallot, minced1
• garlic, minced2 cloves
• olive oil4 tablespoons
• dry vermouth or white wine1/2 cup
• tomato paste1 tablespoon
• lemon1
• fresh dill, chopped2 tablespoons
• fresh parsley, chopped1/4 cup
• feta, crumbled1/2 cup

Method

1. 1Pat the squid very dry and season lightly with salt and pepper.
2. 2Heat 1 tablespoon olive oil in a pan and cook shallot and garlic until fragrant, then stir in tomato paste, lentils, and half the herbs.
3. 3Splash in the vermouth or wine and simmer until the mixture is glossy and thick; finish with lemon zest.
4. 4Spoon the lentil mixture into the squid tubes, leaving a little room at the top, then secure with toothpicks if needed.
5. 5Sear the squid in the remaining olive oil over high heat for 1 to 2 minutes per side until just opaque.
6. 6Transfer the squid to the pan of lentils, add a squeeze of lemon juice, and warm briefly.
7. 7Serve topped with feta and the remaining herbs.

Tips

• Squid cooks very quickly; if it stays on the heat too long, it can turn tough.
• Let the lentil filling cool slightly before stuffing so it holds together better.
• Trim toothpicks before serving or remove them entirely for a cleaner presentation.

Nutrition