Stuffed squid with asparagus and tapenade. David Seigal, executive chef at The Lobster Place and Cull & Pistol, shows us how to clean and prep squid. Stuffed Squid with Chorizo, Piquillo Pepper, Black Olives & Basil OilZen Can Cook. cockles, garlic, salt, chicken stock, basil leaves, chorizo, piquillo peppers and. Stuffed Squid Recipe with Spanish Rice Check out our squid recipe stuffed with Spanish rice.

Tapenade keeps well, and you can use it all kinds of ways. They don't want you to stuff yourself silly before you sit down at their tables. So simply bring out something interesting to nibble on that just gets the appetite aroused. You can Cook Stuffed squid with asparagus and tapenade using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Stuffed squid with asparagus and tapenade

Lets Go Prepare 4 of squid, whole.
It's 1 of onion, chopped.
It's 1 bunch of asparagus.
Lets Go Prepare 1 of chili, dried.
It's 1 packages of tomatoes, cherry.
What You needis 1 can of Black olives.
What You needis 1 of lemon.
It's 1 clove of garlic.
It's 1/4 can of anchovies.
What You needis 1 of olive oil, extra virgin.
Lets Go Prepare 1 of salt.
What You needis 1 of ground black pepper.

To make the tapenade put the olives, thyme, capers and parsley in a food processor and blend to rough chunks. Add the lemon juice and extra virgin olive oil - set aside until needed. Place a serving of puree on each plate, add the asparagus, top with a pork chop and a spoonful of tapenade. Squid stuffed with succulent rice and baked in a spicy tomato sauce.

Stuffed squid with asparagus and tapenade step by step

Preheat the oven to 280°F centigrade.
Put squids into large baking tray.
Fry chopped onion and cherry tomatoes (cut into halves) with olive oil and pepper.
Using the fried vegetables, stuff the squids, filling them to the top with stuffing.
Drizzle olive oil, salt and pepper over the squids and put into the oven with tin foil over the top and set a timer for 30 minutes.
Whilst the squid is cooking, cut the lemon in half and squeeze the juice from both halves into a beaker. Add olive oil, pepper, the anchovies, garlic and the chili and finally, the olives and blend into a sauce..
Put tapenade into a bowl and refrigerate. Once the timer is up, take out the squid and remove the tin foil. Place back into the oven for another 10 minutes..
During the final ten minutes, take out a griddle and drizzle olive oil into it and put into the asparagus. Cook for about 5 minutes and turn over for another 5. Take out of the griddle and put onto a plate..
Finally, take out the squid from the oven, put onto plates, serve the asparagus and tapenade and enjoy!.

It doesn't get much better than this. Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. For the tapenade: Remove the stones from the olives then pulse all the ingredients in a food processor. While the pan is heating, place the asparagus in a deep dish.