Pan fried stuffed Squid with a Carrot and Pumpkin Puree and sides

Ingredients

• 1 Large Squid
• 1 large red Onion 
• 3 cloves of Garlic
• 250g of Butter 
• Oil

Stuffing 

• 1/2 french Stick
• 100g of Prawns
• the tentacles of  3 Squid 
• salt and pepper to taste 

Carrot and Pumpkin puree

• 150 g of pumpkin
• 2 large carrots
• 50 g of butter
• salt and pepper to taste

Side 1 - Mashed Potato 

• 2 medium sized potatoes
• 150 g of butter
• 50 ml of milk
• salt and pepper 
• rock salt - for layering

Side 2 - Green beans 

• 4 strands of green beans
• salt and pepper to taste

Side 3 - Guava Salad 

• 1 half ripen Guava
• 2 Tomatoes
• 1 medium sized onion
• 2 green chilies
• salt and pepper to taste 

Method

Mashed Potato

• First bake the potatoes on a bed of rock salt in a 180* degree oven for 45 - 50 mins, allow it cool and then scoop out the flesh and cook in the milk and butter until soft smooth and creamy, and salt and pepper to taste, add extra butter for a creamier texture. you could pass this through a drum sieve if you prefer a even smoother texture. 

Carrot and pumpkin puree 

• Finley grate the carrots and pumpkin and cook them in butter and salt until soft and tender, blend it until a soft and creamy texture is attained, you could add a bit of pepper if preferred, you could pass this through a drum sieve if you prefer a even smoother texture. 

The Stuffing 

• First  thinly slice the french stick and toast them in an oven or toaster until crisp (not too crisp), next blend the toasted bread in a food processor to create bread crumbs.
• next combine the prawns, the tentacles and the fins, salt and pepper and run the processor until well combined and set aside

Green beans

• Clean the beans and cut in half and Blanche them twice in boiling water through a strainer, add salt and pepper to taste.

The stuffed squid   

• Take the cleaned squid hood and fill it with the stuffing, make sure the filling reaches to the bottom fill to the top and sew it once with tooth pick 
• heat some oil in a frying pan, fry the onions and garlic, while frying place the stuffed squid, add the butter and cook for 20 - 30 seconds on both sides or until lightly golden, 

Guava salad

• Cut everything into small dice and combine them and salt and pepper, add some lemon juice if you like that extra sharpness. 

To serve add a  swash of the puree on a serving plate, add the mash potato on the center, slice the squid into rings and place on top, in two separate little bowls serve the green beans and guava salad.