Ingredients 21 items

  • ½ cup halloumi or 50 g, grated
  • 200 g shrimp, peeled, raw, cleaned and chopped
  • 1 small tomato or 50 g, diced
  • 1 small onion or 50 g, finely chopped
  • 1 egg, slightly beaten
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground dried thyme
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 cup breadcrumb, dried or 85 g
  • 1 cube MAGGI Chicken Stock or 10 g
  • 1/3 cup water or 125 ml, hot
  • 600 g squid, washed & cleaned tubes
  • 1 tablespoon olive oil
  • 1 cup water or 250 ml, hot
  • 1 cube MAGGI Chicken Stock or 10 g
  • 2 medium tomatoes or 300 g, diced
  • 3 cloves garlic crushed
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice

How to prepare

  1. In a large mixing bowl, combine Halumi Cheese, chopped Shrimp, Tomato, Onion, Egg, Spices and Bread Crumbs together.
  2. Dissolve MAGGI Chicken Stock cube in 125ml Hot water, add and gently mix into the filling until the filling holds together when pressed between hands.
  3. Gently turn the Squid Tubes inside out. This will ensure that the filling does not get squeezed out as the Squid cooks.
  4. Stuff each of the six squid tubes with the filling making sure not to over fill the tubes, to ensure even cooking of the stuffing.
  5. Heat Olive Oil in a large frying pan and fry stuffed Squids for about 5 minutes on medium high heat or until golden on all sides, reduce heat to medium, add Water and the remaining MAGGI Chicken Stock, cover and allow to steam for 10 minutes.
  6. Add Tomato, Garlic and chopped Parsley and cook for an additional 5 minutes.
  7. Finish the dish with lemon juice a few minutes before serving.
  8. Slice tubes into rings and plate while pouring some of the sauce on top.

Nutritional informations

Questions ? Ask a specialist

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