Steamed Succulent Xo Squid Recipes

STEAMED SQUID (MựC HấP HàNH GừNG)

Steps:

• Cut squid along the body tube, then grasp the head and pull away from the body. Remove the cartilage in the body and peel the skin membrane away.
• Cut the tentacles from the head just below the eyes. Discard the innards, head and beak, reserve the tentacles.
• Lay the squid body flat on a cutting board with the inside surface facing you. Use a sharp knife to score diagonal cuts in a crisscross pattern, about ½-¾ inch apart, on the inside surface. Do not cut all the way through. You can watch the video in the post to see how to clean and cut the squid.
• After scoring, slice the squid body into smaller pieces. Also slice the tentacles into smaller pieces if needed. Mix the squid with salt, pepper and sesame oil and set aside for 5-10 minutes.
• Slice scallion stalks into 2-inch long pieces. Cut ginger into thin slices and then julienne. Also cut chili into thin slices.
• Arrange two thirds of the scallion and ginger in a large heat-proof shallow plate or bowl that can fit inside your steamer. Then pile the squid pieces on the aromatics. Scatter the remaining scallion, ginger and chili on top.
• If using a bamboo steamer, no need to cover the plate. If not, cover the plate with foil. Steam for about 6-8 minutes or until the squid is just cooked through. Check the doneness after 5 minutes to avoid overcooking which will make the texture become rubbery.
• Serve immediately with fish sauce on the side. You can also sprinkle more salt and pepper over the steamed squid.

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.

STEAMED SUCCULENT XO SQUID

Steps:

• 1) Clean & remove skin from squid. Cut squid into slices & criss-cross the underside. The pattern on the squid will show once it's cooked.
• 2) Marinade squid with the ingredients for 30mins except cognac. Add only 1 tsp of scallop floss & keep the other tsp for topping.
• 3) Steam for about 10mins or till squid turns white. Do not overcook the squid or it will turn rubbery. Add XO & serve piping hot.