Makes: 5 servings

More than 45 minutes


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  • 400g (14 oz) gourmet rice and two quinoas blend
  • 1 squid to garnish bag
  • 800 g (28 oz) white fish
  • 1 chorizo
  • 100 g (3.5 oz) peas
  • 2 carrots
  • 10 cl cream
  • 2 eggs
  • Olive oil, curry, salt, pepper


Recipe by our partner blogger
Les petits cuistots


1. In a food processor, mix the white fish flesh. Add cream and eggs, mix.
Salt and pepper and put curry powder to taste. Put in a bowl.

2. Peel and cut the chorizo and carrot into small dice.
Add them and peas to the fish mousse. Mix well.

3. With a pastry bag without the end piece, garnish the squids.
Put then in a plate in order to put it in the oven.

4. Mix a little bit of olive oil with curry. Using a brush, apply oil to the squid.
Bake about 40 minutes at 180° C.

5. Cook the rice and quinoa blend 10 minutes in boiling salted water. Drain, serve with the curry sauce and stuffed squid.


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