Stuffed Squid with Bean and Mushroom Filling

1. 1 Squid tubespack 500 g ≈ $8.00 120 g
2. 2 Canned red beanspack 400 g ≈ $1.10 35 g
3. 3 Button mushrooms≈ $7.50 per kg 95 g
4. 4 Almondspack 150 g ≈ $4.00 35 g
5. 5 Soy sauce 25 ml
6. 6 Honey 10 g
7. 7 Salt 2 g
8. 8 Sunflower oil 12 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Thaw and rinse the squid¹ and beans. Peel the squid skin off.

2. Bring water to a boil. Add the squid¹ and boil for 3–4 minutes. Drain and cool.

3. Boil the beans in the same boiling water for 5–6 minutes.

4. Slice the mushrooms and sauté them dry in a pan. Add the almonds⁴ and soy sauce, cooking for 5 minutes.

5. Stir in the cooked beans. Season with honey and soy sauce, simmering for 5–7 minutes.

6. Stuff the squid¹ with the filling. Heat a pan, add soy sauce and honey, and sear the stuffed squid for 2 minutes.