Lentils & Squid

This entry is filed under Fish Recipes.


A sort of Moroccan paella!

I only buy puy lentils. They are smaller and less “pulsey” than their bigger sisters and go well with a variety of ingredients – seafood and chorizo in particular. And from autumn through to spring there’s invariably a pot of Spicy Lentil Soup on the go (which you can find in Everyday Easy Gourmet).

It’s made with puy lentils, fresh ginger and warming spices and ticks all the right boxes because it’s cheap, filling and totally delicious. Even my son comes back for seconds and he hates lentils!  

I tend to boil up more than I need then syphon off the surplus and stick them in the frige until needed. You can use them in a variety of ways… In this recipe I’ve put the lentils with squid, but scallops work equally well if your budget will run to it. If you want extra bulk, add a portion of cooked spaghetti or maybe some brown shortgrain rice.

Serves: 2 as a main course 4 as a starter
Preparation & Cooking Time: 12 minutes
Effort Level: easy
Shelf Life: 3 days in fridge.

400g squid
3 tbsp cooked puy lentils
3 fat garlic cloves
1 sweet red pepper (long & thin variety)
1 tsp Knorr liquid beef stock
2 tbsp olive oil
½ tsp cumin
¼ tsp cinnamon
good pinch La Chinata smoked paprika
small bunch flat leaf parsley

Medium saucepan
Chopping board and sharp knife
Colander or sieve
Frying pan

Here’s What You Do:
Tip the squid into a saucepan and cover with enough boiling water to just cover them. Add salt and boil for 3-4 minutes (don’t overcook or they will become rubbery) then take off the heat, drain into a colander or sieve and leave to cool.

Finely chop the garlic and cut the red pepper into small dice then tip into the same saucepan used for the squid. Add 2 tbsp olive oil plus the spices and cook over a medium heat for 3 minutes then take off the heat.

Now slice the cooled squid into rings, chop the parsley finely and tip them into the saucepan along with the cooked lentils and 1 tsp Knorr liquid stock. Return to the heat, stirring well until the pan sizzles. Season with salt and pepper and serve.

2 Responses to “Lentils & Squid”

  1. Uma says:

    I do have a Twitter and facebook page, but rubbish at using them!!!
    Lovely to hear from you.

  2. Jay beckett says:

    Hi Uma

    Still loving your recipes. Been so busy my cooking gone off of late. Great to have some inspiration.

    Thought you might like to check out a lady called Pippa, The Intolerant Gourmet
    Do you have a Twitter page, would be happy to follow you on that also

    Hope all good with you guys

    Best wishes Jay

Leave a Reply