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Squid with Spinach & Mushrooms Serves 4

  • Ingredients:

  • 680g (1lb 8oz) squid, defrosted, skinned & cleaned and sliced
  • 455g (1lb) fusilli lunghi (or spaghetti)
  • 115g (4oz) butter
  • 4 tbsp extra virgin olive oil
  • 340g (12oz) button mushrooms
  • 2 cloves garlic, crushed
  • 340g (12oz) baby spinach leaves
  • sea salt and freshly milled black pepper
  • lemon wedges and parsley leaves, to garnish


  1. Cook the pasta according to the packet instructions.
  2. Gently heat the butter and olive oil together in a large frying pan.
  3. Sauté the mushrooms until golden brown
  4. Add the squid and garlic and heat through.
  5. Drain the pasta and add to the pan stirring well.  Add spinach, toss until the spinach wilts.
  6. Season and garnish with lemon and parsley.  Serve immediately with salad and crusty bread.

Recipe kindly donated by The Seafish Authority