Squid Sausage Stuffed Squid Recipe 475

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SQUID STUFFED SQUID



Squid Stuffed Squid image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1/4 cup finely chopped onion
1/2 teaspoon kosher salt
1 clove garlic, finely minced
8 to 10 whole squid (about 3 to 5 inches each)
2 ounces raw shrimp
1/4 cup fresh bread crumbs
2 tablespoons finely chopped tomato
2 teaspoon lemon zest
2 teaspoon finely chopped fresh ginger
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
2 cups prepared tomato or spaghetti sauce

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.

NDUJA STUFFED SQUID



Nduja Stuffed Squid image

Provided by Food Network

Time 1h10m

Yield 18 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 small shallots, minced
8 ounces nduja (see Cook's Note)
1 cup panko breadcrumbs
1 tablespoon chopped fresh Sicilian oregano
Zest of 1 orange
1 cup fresh orange juice
1/2 cup extra-virgin olive oil
1/4 cup aged sherry vinegar
1 teaspoon pepper
1 teaspoon salt
9 baby squid, tentacles and tubes cleaned and separated
Salt and pepper
2 tablespoons extra-virgin olive oil
2 oranges, peeled and segmented, plus 1 tablespoon orange zest
1 tablespoon coriander seeds, toasted and cracked
1/4 bunch fresh mint, chopped
1/4 bunch fresh parsley, chopped

Steps:

  • For the nduja stuffing: Heat the olive oil in a medium skillet over medium heat. When it begins to smoke lightly, add the garlic and shallots. Cook, stirring continuously, until the shallots and garlic become translucent, 5 to 8 minutes. Remove from the heat and let cool down.
  • Add the nduja, panko, oregano, orange zest and shallot mixture to a medium bowl and combine well. Transfer to a piping bag and tie the piping bag with butcher's twine until tight.
  • For the orange vinaigrette: Combine the orange juice, olive oil, sherry vinegar, pepper and salt in a medium bowl. Mix well and refrigerate.
  • For the squid: Fill the squid tubes with the nduja mixture, leaving 1/4 inch of space from the top (do not overstuff!).
  • Sprinkle the squid with salt and pepper. Heat a large saute pan and add the olive oil. When the oil begins to smoke lightly, remove the pan from the heat and place the squid tubes in the pan. Sear evenly all over, about 4 minutes, then add the tentacles, orange segments, orange zest and coriander seeds and let cook, 1 minute more. Remove the squid from the pan.
  • Arrange the squid all facing the same direction in a large serving bowl. Place the tentacles in between each tube. Garnish the squid with the orange segments. Spoon orange vinaigrette over the top and finish with the chopped mint and parsley. Serve immediately.

SQUID - SAUSAGE STUFFED SQUID RECIPE - (4.7/5)



SQUID - Sausage Stuffed Squid Recipe - (4.7/5) image

Provided by Aemelia

Number Of Ingredients 7

1 lbs. squid bodies (approximately one dozen whole tubes)
4 links of good quality hot Italian (pork) sausage; alternatively, you can make a stuffing mixture from ground pork, garlic, chili pepper flakes and whole cumin
6-8 vipe ripened tomatoes
2 Tbsp. ajvar (relish made from roasted red bell peppers, eggplant, garlic and chili pepper); can be made fresh or store bought (Vava is a reputable brand)
3 Tbsp. extra virgin olive oil
1/4 cup semi-sweet wine (recommend: Sherry)
- Basil or tarragon for garnish

Steps:

  • 1. squid Clean the squid and set aside in the refrigerator. 2. grill Coat the tomatoes with extra virgin olive oil. Roast them over a flame. When they're blackened to your liking, take them off and allow them to cool. Remove the seeds and coarsely chop the flesh. Place chopped tomatoes in a iron skillet, add the wine and return to the grill on low heat, stirring occasionally. Grill the sausages (or sauté the sausage meat mixture). Take the meat off the heat once it's half cooked. Grind up or coarsely chop the half-cooked sausage and mix with the ajvar. Each squid body will have an opening at each end - one large and one small. Holding the body with the small end down, stuff the sausage/ajvar mixture into the larger opening, as much each tube will hold. Brush the squid bodies with a little extra virgin olive oil. Place on a hot grill (400 degrees F) and cook for approximately 4-5 minutes. Remove from grill when fully cooked. Ladle tomato sauce on top and garnish.

SPICY STUFFED SQUID



Spicy Stuffed Squid image

Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this.

Provided by Althea

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h45m

Yield 4

Number Of Ingredients 18

1 cup water
½ cup uncooked white rice
3 squid
¼ cup raisins
¼ cup pine nuts
2 tablespoons olive oil
1 onion, chopped
3 cloves crushed garlic
salt and pepper to taste
2 tablespoons olive oil
2 (14.5 ounce) cans stewed tomatoes
1 onion, chopped
4 cloves crushed garlic
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
3 teaspoons anchovy paste
½ cup white wine
salt and pepper to taste

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.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 50.3 g, Cholesterol 1.9 mg, Fat 19.1 g, Fiber 4.6 g, Protein 11.9 g, SaturatedFat 2.7 g, Sodium 924 mg, Sugar 15.6 g

GRILLED SAUSAGE-STUFFED CALAMARI



Grilled Sausage-Stuffed Calamari image

Provided by Kay Chun

Categories     Pork     Appetizer     Quick & Easy     Backyard BBQ     Sausage     Squid     Summer     Grill     Grill/Barbecue     Breadcrumbs     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup fine fresh bread crumbs
1/3 cup whole milk
3/4 teaspoon fennel seeds
1/2 pound ground pork
2 large garlic cloves, minced
1/4 teaspoon paprika (preferably pimentón dulce)
12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 1 pound total)
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon chopped flat-leaf parsley
Accompaniment: lemon wedges

Steps:

  • Soak bread crumbs in milk in a large bowl.
  • Toast fennel seeds in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread-crumb mixture along with pork, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix with your hands until well blended. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2-inch space at top (you may have some stuffing left over). Seal tops using wooden picks.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
  • Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter. Drizzle with oil and sprinkle with parsley.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

STUFFED SQUID, LISBON STYLE



Stuffed Squid, Lisbon Style image

Provided by William Grimes

Categories     appetizer

Time 1h45m

Yield Six servings

Number Of Ingredients 25

1/4 pound slab bacon, cut into small dice
3 tablespoons olive oil
2 medium yellow onions, peeled and sliced thin
2 medium carrots, peeled and sliced thin
1 large garlic clove, peeled and minced
1/2 cup fish stock or bottled clam juice
1/2 cup dry white wine
3 tablespoons tomato paste
Juice of 1 large lemon
1 whole bay leaf (do not crumble)
1 1/2 pounds squid, cleaned, tentacles separated from body and reserved
2 tablespoons olive oil
1 tablespoon bacon drippings
1 medium yellow onion, peeled and chopped
1 small garlic clove, peeled and minced
1 small carrot, peeled and chopped
Reserved squid tentacles, washed well and coarsely chopped
1/4 pound prosciutto, finely minced
2 tablespoons tomato paste
2 cups fine, soft bread crumbs
1/4 cup dry white wine
1/3 cup water
1/4 teaspoon freshly ground pepper
1 tablespoon minced parsley
2 egg yolks, lightly beaten

Steps:

  • In a small, heavy skillet, saute the bacon in 1 tablespoon of the olive oil over moderate heat 5 to 6 minutes, or until the bacon bits are crisp; remove with a slotted spoon and drain on a paper towel.
  • Spoon 2 tablespoons of the bacon drippings into a large, heavy kettle, add the remaining olive oil and turn heat to high; reserve remaining 1 tablespoon dripping for the stuffing. When oil is very hot, add the onions, carrots and garlic. Saute over moderate heat, stirring often, about 5 minutes or until onions turn glassy. Mix in fish stock, wine, tomato paste and lemon juice; add the bay leaf. Bring to a low boil, then lower heat and simmer gently while you make the stuffing.
  • Make the stuffing: In a large, heavy skillet, heat the 2 tablespoons olive oil and the reserved 1 tablespoon of the bacon drippings. Add the onion, garlic and carrot and saute over moderate heat 5 minutes, or until the onions begin to turn glassy.
  • Add the chopped squid tentacles; turn heat to low, cover and steam 20 minutes.
  • Mix in the prosciutto, tomato paste, bread crumbs, wine, water, pepper and parsley and cook, stirring, 2 to 3 minutes, or until the mixture is very thick and pastelike.
  • Remove from heat, let cool slightly, then blend in the egg yolks.
  • Push the stuffing into each squid until about 3/4 inch from the top; close top with a toothpick. Do not stuff too near the top or too compactly, since the stuffing will expand when cooked.
  • Lay the squid in the kettle of simmering sauce; cover and simmer 1 hour. Remove the squid, spoon the sauce over it and serve with bacon bits sprinkled on top.

SQUID STUFFED WITH SHRIMP MOUSSE



Squid Stuffed With Shrimp Mousse image

Provided by Craig Claiborne

Categories     dinner, project, sauces and gravies, main course

Time 40m

Yield 6 servings

Number Of Ingredients 13

8 to 12 squid, about 3 pounds before cleaning
3/4 pound raw shrimp in the shell
1 egg
Pinch of cayenne pepper
1/8 teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
1 1/2 cups heavy cream
2 tablespoons butter
2 tablespoons finely chopped shallots
3/4 cup crushed red fresh or canned tomatoes
1 1/2 cups dry white wine
3/4 cup heavy cream

Steps:

  • Preheat oven to 400 degrees.
  • Clean the squid and set aside.
  • Shell and devein the shrimp. Put them into the container of a food processor and add the egg, cayenne pepper, nutmeg, salt and pepper. Blend. Gradually pour the cream through the funnel while blending.
  • Outfit a pastry bag with a round No. 8 pastry tube. Fill the bag with the shrimp mixture and pipe equal portions of the mousse mixture into the squid bodies. Partly fill each body; the stuffing will expand as it cooks. Sew up the opening of each body with a needle and thread or secure the openings with toothpicks.
  • Rub with butter a baking dish large enough to hold the stuffed squid in one layer. Sprinkle the bottom with shallots, crushed tomatoes, salt and pepper to taste. Arrange the stuffed squid neatly inside the pan. Scatter the tentacles around the stuffed squid. Sprinkle wine over all.
  • Cover closely with foil. Bring to a boil on top of the stove. Place in the oven and bake 10 minutes. If any of the stuffing runs out, it can be served with the squid. Transfer the squid to a warm platter. Remove and discard the thread or toothpick from each squid.
  • Pour and scrape the cooking liquid into a saucepan and bring to a boil. Cook the liquid down to three-quarters cup. Add the cream and return to a boil. Cook over high heat until liquid is reduced to one cup. Pour the sauce over the squid and serve.

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 41 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 24 grams, Sodium 1107 milligrams, Sugar 4 grams, TransFat 0 grams

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From recipeschoice.com


BRAISED STUFFED SQUID — SEA FORAGER
2020-02-02 Sautee the pine nuts in 1 tsp olive oil for 3 minutes until tan. Put most of them in a bowl, but save a few for garnish. Chop the squid tentacles nice and fine, add to nuts, minced garlic, half the anchovies, half the parsley, all the parmesan, wine, and a splash of olive oil. Mix together, should be moist.
From seaforager.com


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