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15 December 2012,01:18 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Pat the squid dry on kitchen paper. Heat oil in a frying pan and gently fry the onion for 5 minutes.
  • Add the garlic and courgette and fry for a further 3-4 minutes until the courgette softens.
  • Crumble in the saffron and add the almonds. Cook gently, stirring, for 2 minutes.
  • Stir in the sultanas and a little salt and pepper. Leave to cool.
  • Pack the mixture into the squid using a small teaspoon and secure the open ends with short wooden skewers or cocktail sticks.
  • Season with plenty of pepper.
  • Brush a heavy-based frying pan with another tablespoon of the oil and fry the squid for about 5 minutes, turning once.
  • Transfer to small plates. Mix the remaining oil with the lemon juice and plenty of black pepper and drizzle over to serve.


  • 750 grams small squid tubes
  • 8 tablespoons Cooking oil
  • 2 onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 medium courgette, grated
  • 1 teaspoons saffron threads
  • 100 grams blanched almonds, coarsely ground
  • 50 grams sultanas, chopped
  • 2 tablespoons lemon juice
  • Salt and pepper

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