NOSH by Secret Ingredient
300g pak choi, thinly sliced
5 pieces small squid, tentacles removed, cleaned and dried
2 cloves garlic, finely chopped
½ lemon, cut in wedges
½ onion, finely chopped
500ml vegetable stock
2 tablespoons oil
Salt and pepper to taste
- Heat 1 tablespoon of oil in the frying pan. Add the onion. Cook for 2 minutes until translucent. Add the garlic. Cook for 1 minute.
- Add the pak choi. Cook for 2 minutes. Remove from the heat and put into the large bowl to cool.
- Stuff the squid with the cooked pak choi until the squid is three quarters full. Seal the opening with a toothpick. Season with salt and pepper.
- Heat the remaining oil in the frying pan. Add the stuffed squid. Cook for 4 minutes until the squid starts to change colour and becomes slightly golden.
- Add the stock, lower the heat and cover the frying pan. Cook for 10 minutes.
- Serve the squid with the sauce and lemon wedges.
- In step 3, season the stuffed squid with a teaspoon of paprika for extra smokiness.
- Have some leftover white wine? Use in place of the vegetable stock for a tasty white wine sauce.
- This dish is delicious served over Crispy rice cakes!
- Squid is an excellent source of various nutrients including protein, phosphorus, zinc, copper, selenium and B-12. However, squid is high in cholesterol so it should be consumed in moderation.
- Pak choi is an excellent source of vitamins A, C and K. These vitamins provide important anti-inflammatory benefits and lower the risk of unwanted chronic inflammation.