• 2 large squid
  • 1lb medium prawns
  • 1 large octopus 
  • ½ lb Rice
  • ¼ lb Raisins 
  • 2 tbsp honey
  • 1 tbsp mustard seeds
  • 1 tsp turmeric 
  • 1 tsp fennel seeds
  • 1 tsp ground coriander 
  • 1 tsp fenugreek
  • 1 tsp cumin
  • Big pinch of saffron
  • 4 cardamom pods
  • Bunch mint
  • Bunch parsley 
  • Red pepper
  • Ginger
  • 2 lemons
  • 2 red onions 
  • 1 aubergine 
  • 4 cloves garlic
  • 1 bottle red wine


Mise en place:

Firstly, soak the raisins in water and a little honey

Chop the red onions 

Finely dice the ginger

Dice the red peppers 

Dice the aubergine 

Slice the garlic 


In a bowl, remove the Centre of the squid and the large piece of Cartledge.

Strip of off the wings and outer membrane, then clean the squid under running water, this will remove any remaining ink.

In the head of the squid, remove the ink sack and wash under running water. Remove the beak from the centre of the head. 

To cook the Octopus: 

Place the octopus inside a bag, with some red wine, a little water and seal the bag. Put the bag into a pad of water and cook at a very low heat for 5 hours. 

Alternatively, place the octopus into a big pan of water on a low heat for around 4 hours – do not let it boil. 

Once cooked, chill the octopus. 

Remove the head & cut off the tentacles. 

Remove the beak from the centre of the head. 

Add the octopus tentacles to a mixing bowl and set aside. 

Cut the squid length ways and open up and scrape out any remaining membrane with a paper towel.  

Cut the squid into strips.  Lightly score one side of the squid with a knife, this will help prevent the squid from curling whilst cooking. 

Cook the stock for 20 minutes and remove any scum from the surface. Remove from the heat. Add a pinch of saffron to the stock and stir. 

Spice toast:

To a frying pan, add crushed cardamom pods, mustard seeds and a little turmeric.

Add the mixture to a pestle and mortar and break down. 

Add some oil to a pan and add the onions, ginger, garlic and combine. 

Next add the peppers and aubergine. 


Place the rice into a large pan and rinse well to remove the starch, then drain. 

Next add the toasted spices to the vegetables and combine. Add the soaked raisins and the drained rice and mix well. 

Add a couple of ladles of the fish stock. 

Chargrilled tentacles:

Add some olive oil to the bowl of octopus tentacles.  Add a large pinch of the spice mix. 

Place the tentacles onto a hot BBQ, alternatively, cut the octopus up and fry in a pan until it has a good colour. 

Fried squid:

In another pan, add some olive oil.  Add some spice mix to the squid and place into the hot pan.  Cool for a couple of minutes and then turn over. 

Add more stock to the rice, add the prawns and cover with foil.  Put the pan in the over for ten minutes at 360C. Make sure you check that the rice is just cooked, if not, add a little more stock and allow to steam for a few more minutes. The pilaf should be fluffy and full of flavour.

Season the squid and octopus with salt.