ITALIAN STUFFED SQUID
Make and share this Italian Stuffed Squid recipe from Food.com.
Provided by egydude
Categories Squid
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Clean squid or tubes and pat dry.
- If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.
- Blend well, add salt and pepper to taste.
- Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.
- Add remaining oil to skillet large enough to hold squid in a single layer.
- Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
- Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.
- Remove toothpick from squid and serve whole or sliced, alone or with pasta.
BAKED STUFFED SQUID
A favourite at Newfoundland kitchen parties, this stuffed seafood delicacy is easy to make.Courtesy of Ray Palmer, St. John's, N.L.
Provided by Food Network Canada
Categories bake,dinner,Great Canadian Cookbook,lunch,seafood
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Sprinkle squid with salt.
- Mix together bread crumbs, savory, butter, onion and pepper. Loosely stuff squid (don't overstuff).
- Add enough cold water to cover bottom of 13 x 9-inch (3 L) baking dish. Add squid; cover with foil. (Don't seal foil around sides of dish; keep tented.) Bake in 325°F (160°C) for about 50 minutes. Turn quid halfway through; add more water, if necessary. Remove from pan when cooked; slice into rings.
STUFFED SQUID
Steps:
- For the stuffing: Add the bread crumbs, salami, scamorza cheese, Parmigiano cheese, an egg, 1/2 the parsley, salt, and black pepper to a bowl. Add 1 tablespoon extra-virgin olive oil and 1/2 cup white wine. With your hands, thoroughly mix all the ingredients.
- Gently stuff each squid with the mixture. Seal the opening with a toothpick. Continue until all the mixture is consumed.
- In a large frying pan, heat the extra-virgin olive oil and add the garlic and the remaining parsley. Cook for about 1 minute on medium-high heat. Add the stuffed squid and cook until the meat starts changing color and becomes slightly golden. Add the wine, salt, and chile pepper. Lower the heat, cover the pan and allow the wine to reduce and thicken up. Allow to cook for 10 minutes.
- Serve the squid with the sauce over a bed of linguine, if desired.
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.
STUFFED SQUID
For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is often sold cleaned and in parts, be sure to get one set of tentacles per squid body to ensure that there will be enough stuffing.
Categories Tomato Sauté Squid Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 13
Steps:
- Finely chop tentacles. Heat 1/4 cup oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté tentacles, stirring, until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl and cool.
- Stir tomatoes into oil in pot along with basil, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.
- While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sautéed tentacles, and remaining 1/4 teaspoon pepper. Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly. Weave a wooden pick horizontally across wide opening of each squid to seal. (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)
- Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total. Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes. Discard picks and serve squid with sauce.
STUFFED SQUID, LISBON STYLE
Provided by William Grimes
Categories appetizer
Time 1h45m
Yield Six servings
Number Of Ingredients 25
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.
STUFFED SQUID SICILIAN-STYLE
Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.
Provided by David Tanis
Categories dinner, lunch, finger foods, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
- Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
- Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
- Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
- Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
- Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams
STUFFED SQUID
Stuffed Squid with Sautéd shrimp, tentacles and vegetables like sweet turnips, celery and tomatoes. You can put any stuffing you prefer, from ground meat, seafoods to any vegetables you want. Then after Sautéing and stuffing, your choice of frying or baking.
Provided by pinoyhapagkainan
Categories One Dish Meal
Time 46m
Yield 3 large squid, 3 serving(s)
Number Of Ingredients 14
Steps:
- Pull the head and squeeze to remove the ink sack and set aside.
- Remove both eye and the beak in the center of the tentacle.
- Marinate the squid in soya sauce, lemon juice, salt and pepper for 30 about Minutes.
- Put the head in boiling water and cook until tender, then chop into small pieces.
- Heat oil in a pan, then add garlic,onion, tomato, chopped tentacles and shrimp,and sautéd for few minutes.
- Season with salt and pepper, add flour mixture keep stirring . Cook for another 2 minutes. Set aside. Let cool.
- Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
- Heat up another wok; add oil and shallow fry squid for 3 minutes on each side.
- Cooking Tips :.
- For dipping sauce, combined soya with lemon juice and birds eye chilli.
- You can add or use fish sauce instead of salt.
- For thicker sauce, combine 3 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp balsamic or Chinese black vinegar, 2 tsp honey and a small ginger finely chopped.
ABSOLUTELY DELICIOUS STUFFED CALAMARI
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
Provided by UNREFINEDNERD
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
- In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
- Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
- Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.
Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g
SPICY STUFFED SQUID
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
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
More about "stuffed squid recipes"
10 BEST BAKED STUFFED SQUID RECIPES | YUMMLY
10 BEST STUFFED SQUID RECIPES | YUMMLY
CHORIZO STUFFED SQUID RECIPE IN 20 MINUTES - FOOD VOYAGEUR
From foodvoyageur.com
STUFFED SQUID IN TOMATO AND BASIL SAUCE RECIPE - BBC FOOD
From bbc.co.uk
CHORIZO STUFFED BRAISED SQUID RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
STUFFED SQUID, AN ITALIAN-STYLE RECIPE - SANPELLEGRINO SPARKLING FRUIT ...
From sanpellegrinofruitbeverages.com
BEST STUFFED SQUID RECIPE WITH SAUCE | AMAZING PARMESAN …
From victoriahaneveer.com
SQUID STUFFED SQUID - ALTON BROWN
From altonbrown.com
SQUID RECIPE: 10 DIVERSE DISHES WITH SQUID - FINE DINING LOVERS
From finedininglovers.com
STUFFED CALAMARI - LIDIA
From lidiasitaly.com
THE 15 BEST SQUID RECIPES (HOW TO COOK CALAMARI)
From gypsyplate.com
PROVENçAL STUFFED SQUID | SAVEUR
From saveur.com
STUFFED SQUID RECIPE WITH HOW TO PREP VIDEO - PARTISAN BLOG
From partisanblog.com
STUFFED SQUID WITH MEAT | FOOD FROM PORTUGAL
From foodfromportugal.com
STUFFED SQUID - HEALTHY & EASY RECIPES RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
STUFFED SQUID RECIPE WITH SPANISH RICE | OLIVEMAGAZINE
From olivemagazine.com
ITALIAN SAUSAGE-STUFFED CALAMARI | RICARDO
From ricardocuisine.com
ITALIAN STUFFED CALAMARI RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
GREEK RECIPE FOR KALAMARIA YEMISTA: BAKED STUFFED SQUID
From thespruceeats.com
SICILIAN-STUFFED SQUID RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
STUFFED CALAMARI IN TOMATO SAUCE - MANGIA BEDDA
From mangiabedda.com
BAKED STUFFED SQUID RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
STUFFED SQUID IN TOMATO SAUCE RECIPE | MUTTI
From mutti-parma.com
STUFFED CALAMARI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BAKED STUFFED SQUID - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
SICILIAN-STYLE STUFFED SQUID - CAROLINE'S COOKING
From carolinescooking.com
STUFFED SQUID RECIPE – OASIS OF TASTE BY ANA
From oasisoftaste.com
GREEK STUFFED CALAMARI | MIA KOUPPA
From miakouppa.com
STUFFED SQUID TUBES RECIPE / TASTY SEA FOOD - YOUTUBE
From youtube.com
STUFFED SQUID WITH RICE + VEGETABLES - REAL GREEK RECIPES
From realgreekrecipes.com
SQUID STUFFED WITH FISH, PAPRIKA AND WHITE WINE - RECIPES, …
From victoriahaneveer.com
STUFFED BRAISED SQUID | JAMIE OLIVER RECIPES
From jamieoliver.com
STUFFED SQUID RECIPE - FOOD WITH KID APPEAL
From foodwithkidappeal.com
STUFFED SQUID (LULAS RECHEADAS) - EASY PORTUGUESE RECIPES
From easyportugueserecipes.com
EASY SQUID RECIPES | OLIVEMAGAZINE
From olivemagazine.com
EVERYDAY GOURMET | STUFFED SQUID
From everydaygourmet.tv
MEDITERRANEAN STUFFED SQUID - SEAFOOD BY SYKES
From seafoodbysykes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love