arrow squid stuffed with chickpea & bread

Mediterranean

Mains

arrow squid stuffed with chickpea & bread

Miznon takes fresh seasonal produce to create Mediterranean-inspired street food. This beautiful punchy, comforting stuffed squid is the epitome of their approach to food.

No ratings yet

Servings

4

Author:

Afik Gal, Miznon Melbourne

Ingredients

  • 1 arrow squid, cleaned but kept whole
  • 100g Mount Zero Australian Chickpeas, cooked according to packet instructions
  • 1 slice of old bread, torn to medium pieces
  • ½ green chili, chopped
  • 1 tomato, cut in half
  • 2 sprigs of parsley, finely chopped
  • Mount Zero Pink Lake Salt, to taste 
  • Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
  • 2 tbsp whole milk yoghurt

Directions

  1. Preheat oven to 160 degrees Celsius.

  2. In a bowl, mix together bread pieces, cooked chickpeas, parsley and chili. Squeeze in the tomato’s juice and seeds, season with salt and two tablespoons of olive oil.
  3. Season the inside of the squid with salt, fill cavity with the stuffing and close with a toothpick.
  4. Place in an ovenproof container that fits the size of the squid, add 1 cup of water, drizzle some more olive oil on top, cover and cook in the oven for 1.5 hour.

  5. To serve, put yoghurt on a plate, place squid on top, drizzle olive oil over the squid and serve.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

Find more Recipes

News

View all
  • The Press | Mike Russell from Baker Bleu

    The Press | Mike Russell from Baker Bleu

    What first drew you to long-fermentation sourdough, and what was the moment you decided to turn it into Baker Bleu? I discovered baking when I was 25 and it was...

    The Press | Mike Russell from Baker Bleu

    What first drew you to long-fermentation sourdough, and what was the moment you decided to turn it into Baker Bleu? I discovered baking when I was 25 and it was...

  • The Press | Joseph Abboud from Rumi

    The Press | Joseph Abboud from Rumi

    This month in The Press, we head to Rumi in East Brunswick Village to speak with chef and owner Joseph Abboud. Since 2006, Joseph has made Rumi a home for...

    The Press | Joseph Abboud from Rumi

    This month in The Press, we head to Rumi in East Brunswick Village to speak with chef and owner Joseph Abboud. Since 2006, Joseph has made Rumi a home for...

  • The Press | Sandra Seah Chef & Six-Eyed Scorpion

    The Press | Sandra Seah Chef & Six-Eyed Scorpion

    Six-Eyed Scorpion is a modern, Asian-inspired condiment brand with the motto of: flavour first, community always, never boring. We want to elevate Asian food culture in a way that is...

    The Press | Sandra Seah Chef & Six-Eyed Scorpion

    Six-Eyed Scorpion is a modern, Asian-inspired condiment brand with the motto of: flavour first, community always, never boring. We want to elevate Asian food culture in a way that is...

1 3
View all