Churchmouse Altarmousefinal copyThis stuffed squid recipe is perfect for those on low carb high fat (LCHF) eating plans.

It goes very well with my prawn truffle sauce spooned on top.

My better half told me this was a ‘restaurant quality’ dinner. I hope you have a similar experience.

British readers can buy one of the seasonings, Old Bay, here.


1/ Ask your fishmonger to prep the squid for you.

2/ Make half a recipe of prawn truffle sauce and reserve the rest of the stock as well as any squid juice (not ink) for poaching the squid.

3/ You can have two squid courses. Start with the tentacles and any flat pieces then serve the stuffed squid as a main course.

4/ If you want to serve the tentacles and odd pieces pan-fried, dunk everything in beaten egg white (or coat thinly with mayonnaise) then dredge in a few teaspoons of well seasoned flour. Let the squid pieces sit in the dredge for 45 minutes to 1 hour so that the coating sticks. In a small frying pan (slightly larger than an omelette pan), heat 2 – 3 tbsp of duck, goose or pork fat until hot (the fat should be bubbly on the bottom). Carefully place the squid pieces in the pan, working away from yourself to avoid grease splashes. Make sure there is adequate space between the pieces so that they fry evenly. Turn them over after 2 or 3 minutes to fry on the other side. Drain well and serve.

Churchmouse’s stuffed squid

(prep time: 15-20 minutes; cooking time: 10 minutes; serves 4)


4 squid for stuffing

1/2 a recipe of prawn truffle sauce

1/2 pint (0.25 l) of prawn stock and any squid juices (not ink)

2 red bell peppers, finely diced

8 spring onions (scallions), finely sliced

1 tsp garlic paste or 1 clove crushed garlic

2 level tbsp flour

2 level tbsp butter

Salt, cayenne and Old Bay to season

1 – 2 tbsp double (heavy) cream

2 – 3 tsp baked panko-style breadcrumbs (optional, but they add crunch)

8 toothpicks


1/ In a small omelette pan, cook the butter and flour over medium heat. Stir it so it becomes a roux.

2/ Add the spring onion pieces to the roux. Stir and cook for 2 minutes.

3/ Add the garlic and diced red pepper to the onion roux. Stir well and cook for 4 – 5 minutes until al dente.

4/ Season the vegetable mix with salt, cayenne and Old Bay to taste and stir well. Add the cream and stir again. If the mix is too solid, add a teaspoon or two of the seafood stock and stir.

5/ Remove the vegetable mix from the heat and let cool for 15 – 20 minutes.

6/ Once the vegetable mix has reached room temperature, take a dessert spoon (larger than a teaspoon but smaller than a tablespoon), open the squid and carefully spoon in the mix. Using clean fingers, gently press the mix as far down the squid as possible.

7/ Take care not to tear the squid pockets when filling them. Also, do not overstuff, just ensure there is a decent amount from top to bottom so they are slightly rounded. Secure each squid at the top with two toothpicks. Set each aside on a plate or cutting board.

8/ Start heating the prawn truffle sauce in a separate saucepan.

9/ Put the prawn stock and any squid juice in a large, frying pan preheated over medium heat. Carefully place the squid in the pan. The liquid level should reach halfway up the squid.

10/ Poach the squid for 4 – 5 minutes on each side. Carefully turn the squid over with a large serving spoon to cook the other side.  In both cases, check after three minutes to make sure the squid have not split. (My first few squid split when I started stuffing them several years ago, but I keep a closer eye on them now and they are perfect.) In case of any splits, turn down the heat, either turn over to cook or quickly remove to a plate, split side up. A small split sometimes closes by itself.

11/ During the last few minutes of cooking the squid, make any seasoning adjustments to the prawn truffle sauce, if necessary.

12/ Carefully lift the squid out of the pan, allowing any excess liquid to drip off. Place the squid on the plates — one per person — and remove the toothpicks. Spoon the sauce over the squid. Top each one with a teaspoonful of warm, baked breadcrumbs for a bit of crunch.

13/ Long green beans drenched in garlic butter make an elegant accompaniment served on the other side of the plate.

(Graphics credit: Dr Gregory Jackson of Ichabod)