Arrow squid stuffed with chickpea and bread

by Chef Afik Gal from Miznon Melbourne, Serves 4


1 Arrow squid, cleaned but kept whole, not opened

100 grams Mount Zero cooked chickpeas

1 slice of old bread, torn to medium pieces

½ green chili chopped or ½ dry red chili chopped

1 tomato cut in half

2 sprigs of parsley, finely chopped

salt, to taste 

Mount Zero Frantoio olive oil

2 tbsp whole milk yogurt


Preheat oven to 160C. 

In a bowl, mix together bread pieces, cooked chickpeas, parsley and chili. Squeeze in the tomato’s juice and seeds, season with salt and two tablespoons of olive oil.

Season the inside of the squid with salt, fill cavity with the stuffing and close with a toothpick.

Place in an ovenproof container that fits the size of the squid, add 1 cup of water, drizzle some more olive oil on top, cover and cook in the oven for 1.5 hour.

To serve, put yogurt on a plate, place squid on top, drizzle olive oil over the squid and serve.

Liam Neil
Miznon takes fresh seasonal produce to create Mediterranean-inspired street food. This beautiful punchy, comforting stuffed squid is the epitome of their approach to food.

Recipe Ingredients from the Mount Zero Range