Another Great Stuffed Squid Recipes

SQUID STUFFED SQUID

Steps:

• Preheat an oven to 375 degrees F.
• Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
• Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
• Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
• Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

SPICY STUFFED SQUID

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
• In small bowl combine the rice, raisins and pine nuts.
• Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
• In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
• Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.

STUFFED CALAMARI

Steps:

• Cook bacon in a large skillet over medium heat until crisp. Add onion and poblano and cook until softened, about 5 minutes. Stir in garlic and butter and cook until butter has melted. Remove from heat. Add breadcrumbs, 3 tablespoons parsley, and 1/4 cup water; stir to combine. Season with salt and pepper; transfer to a bowl to cool.
• Using a spoon, stuff each calamari body with about 2 tablespoons breadcrumb mixture; thread a toothpick through the open end to enclose. Sprinkle stuffed calamari with any remaining breadcrumb mixture.
• Heat oil in a large skillet over medium-high heat. Add calamari and cook until golden, 2 to 3 minutes. Turn and continue to cook 2 more minutes. Add wine; let reduce for 30 seconds. Add tomatoes and cook, until sauce thickens slightly, about 5 minutes. Sprinkle with remaining tablespoon parsley. Remove toothpicks and serve immediately with creamy polenta.

GRILLED SQUID STUFFED WITH COUSCOUS

Steps:

• Heat 1 tablespoon of oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the chorizo and cook until golden brown. Add the couscous and coat with the mixture. Bring the chicken stock to a boil, pour over the couscous, bring back to the boil, cover and remove from the heat. Let sit 10 minutes. Fluff with fork and let cool. Preheat grill. Stuff the squid with the couscous mixture and secure the end with a toothpick. Brush the squid with the remaining olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side.

SANTIAGO'S STUFFED SQUID

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels.
• Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
• Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid.
• Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.
• Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.