Squid stuffed with pork and pistachios

Squid stuffed with pork and pistachios

William Meppem

Ideally, you need fresh medium-sized squid tubes for this dish. Stuffed with a spicy pork-mince filling, studded with pretty green pistachios, they make an attractive and very tasty starter. Serve with a handful of salad leaves and warm crusty bread.


Quantity Ingredient
4 medium squid tubes, about 60 g each
40g pistachio nuts, shelled and soaked in cold water for 5 mins
320g pork mince
1 garlic clove, finely chopped
1 shallot, finely chopped
1 teaspoon sweet paprika
1/2 teaspoon ginger powder
1 large green chilli, de-seeded and finely shredded
1 tablespoon extra-virgin olive oil
1 egg
salt and pepper
1 tablespoon olive oil
1 lemon, cut into 4 wedges


  1. Clean the squid tubes thoroughly and pat them dry.
  2. Soak pistachios in cold water for 5 minutes to get rid of any extra salt. Mix the pork, nuts, garlic, shallots, spices, chilli, extra-virgin olive oil and egg until they are thoroughly combined. Preheat the oven to 200°C.
  3. Stuff a quarter of the stuffing into each tube, making sure you work it right down to the very bottom and that no air is trapped inside. Leave about 1 cm at the open end. If you like, use a piping bag for this bit. Close the ends with a toothpick. Lightly season the tubes with salt and pepper.
  4. Heat a tablespoon of olive oil in an oven-proof pan and sear the squid tubes on medium–high heat, rolling them around like sausages, until they are a nice golden colour all over.
  5. Move the pan to the middle shelf of the oven and cook for 12 minutes.
  6. Remove the squid tubes from the oven and allow them to rest for a couple of minutes on a wire rack until ready to serve.
  7. Slice each tube into 4 even pieces and arrange them on a plate. Drizzle a little extra-virgin olive oil over the top and serve with lemon wedges and a generous dollop of preserved lemon mayonnaise.
Middle East
Middle Eastern
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