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Salsa Stuffed Squid Pockets Serves 2

  • Ingredients:

  • 2 x 170g (6oz) squid tubes, defrosted and cleaned
  • 1 15ml spoon (1 tbsp) olive oil
  • For the Salsa:
  • 1 medium red onion, peeled and finely chopped
  • 2 plum tomatoes, deseeded and chopped
  • 1 large clove garlic, crushed
  • 1 small red chilli, deseeded and finely chopped
  • half a teasp caster sugar
  • 15g fresh coriander leaves, stalks discarded and roughly chopped
  • rind and juice of 1 lime
  • sea salt flakes and freshly milled black pepper


  1. Preheat the barbecue or grill
  2. Make diagonal cuts across the surface of the squid, taking care not to cut right through.
  3. Mix all the salsa ingredients together and season to taste, leaving a few spoonfuls to one side.
  4. With the remaining salsa, stuff the squid pocket’s and secure the open end with a soaked wooden skewer. Brush lightly with the oil.
  5. Cook the stuffed squid over a hot barbecue or under a preheated grill for 6-8 minutes each side until slightly golden brown.
  6. Serve with remaining salsa, a green salad and citrus wedges.

Recipe kindly donated by The Seafish Industry