Encornets Farcies Stuffed Small Squid Food

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.

ENCORNETS FARCIES - STUFFED SMALL SQUID

Steps:

• Clean your squids, keeping the tentacles. Drain squid well.
• Start the filling: sweat 1 finely chopped onion in olive oil for 5 minutes, set aside to cool.
• Put on the sauce: finely mince the other onion, the garlic and the peppers (I blitz the lot in the mixer).
• Heat a good slurp of olive oil in a casserole, add onion/pepper mixture and sweat for 5 minutes. Add tomatoes, chopped, bouquet garni, pepper, salt, teaspoon of sugar and 2/3 of the white wine. Bring to the boil, and simmer for 20 minutes.
• Prepare stuffing: chop tentacles finely, and mix with sausagemeat, crumbled dried chilli, chopped parsley, cooked onion, pepper, salt, and remaining white wine.
• Stuff squids with this mixture and put into ovenproof dish in one layer. Remove bouquet garni from sauce, pour hot tomato sauce over squids, and bake, uncovered, in the middle of the oven at 180C for 1 hour.
• Serve hot or cold, with a green salad and some rustic bread.

ITALIAN STUFFED SQUID HOODS

Steps:

• Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper.
• Spoon the mixture into the squid hoods and close the ends with toothpicks to secure.
• Lightly spray with oil.
• Preheat a grill pan or frypan preferably non stick and cook the squid heads for about 2 mins each side till cooked but be careful not to overcook or they will be tough.
• Divide the lettuce leaves among 4 serving plates.
• Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.