You’ll Need
For the Stuffed Squid
8 cleaned squid tubes with tentacles, about 750g
80g Serrano ham, finely chopped
1 small onion, finely diced
2 garlic cloves, finely grated
60g fresh breadcrumbs
2 tbsp chopped parsley
1/2 tsp smoked paprika
1 tbsp olive oil
For the Tomato Pots
300ml passata
75ml dry white wine
1 tsp sherry vinegar
1/2 tsp caster sugar
Pinch of sea salt
Optional but dangerous
Crusty bread
Lemon wedges
Cold Spanish lager
Method
Chop the tentacles and mix with the ham, onion, garlic and half the olive oil.
Air fry in a shallow dish at 185°C for 6 minutes, stirring twice.
Mix in the breadcrumbs, parsley and smoked paprika and cool slightly.
Fill each squid tube two-thirds full and secure with a cocktail stick.
Mix the passata, wine, vinegar, sugar and salt between four shallow pots.
Nestle two squid tubes into each pot and brush with the remaining oil.
Cover and air fry at 185°C for 8 minutes.
Uncover and cook for 4-5 minutes more until the squid is opaque and the sauce reduced.
Rest for 2 minutes, remove the sticks and finish with parsley.