Greek Braised Squid Food

BAKED FETA-STUFFED CALAMARI

Steps:

• Keep the cleaned squid in the refrigerator until ready to use.
• In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until
• wilted and lightly golden. Stir in the garlic. Transfer the mixture to a bowl and let cool.
• Add all the cheeses, dill, mint,the lemon zest and egg to the bowl with the onion and toss to combine. Season with the pink peppercorns and salt and black pepper to taste. (The mixture will likely be salty enough with the feta, so you may not need to add any.)
• Stir in 2 tablespoons of the bread crumbs to help bind the mixture. Test it by shaping a
• small ball with your hands; if it is still too loose to hold its shape, add more of the bread crumbs, 1 tablespoon at a time, until firm enough. Cover and refrigerate the mixture for 30 minutes to help firm it up.
• Remove the squid and filling from the refrigerator. Stuff each of the squid tubes with enough of the filling to come up to about ¼ inch (6 mm) from the top so that when the stuffed squid shrinks during cooking, it doesn't burst. Using a toothpick, secure the open end of the tube closed.
• Heat a grill until quite hot or heat a grill pan over high heat. Brush the grill grates or pan
• with a little olive oil. Place the stuffed squid and tentacles (separately) on the grill or in the
• hot grill pan and cook for 5 to 7 minutes, turning with kitchen tongs a few times, until lightly
• browned all over.
• Serve as is or, for a more dramatic effect, using a sharp knife score the top of each squid tube so that the surfaces fans open a bit, revealing the cheesy filling. Remove the toothpick and serve, garnished with lemon wedges and pink peppercorns.

BRAISED SQUID WITH TOMATO, HARISSA, AND OLIVES RECIPE

Steps:

• In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened but not browned, about 4 minutes.
• Add wine and squid, bring to a simmer, and cook, stirring occasionally, until alcohol smell has mostly cooked off, about 3 minutes. Stir in tomatoes, thyme sprigs, and olives and return to a simmer. Lower heat to maintain a gentle simmer and cook, stirring occasionally, until squid is tender, about 30 minutes. Discard thyme.
• Stir in harissa and lemon zest, season with salt and pepper, sprinkle parsley on top, and serve.

BRAISED SQUID WITH ARTICHOKES

Steps:

• Cut the lemon in half, squeeze the juice into a bowl of water, and add the lemon halves. Cut the trimmed artichokes into 4 pieces each, and as they are done, add them to the lemon water.
• Place a large skillet or broad saucepan over medium heat and add 2 tablespoons of the oil; a minute later, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the garlic begins to color, 3 to 5 minutes. Add the squid and the artichokes, stir, cover and turn the heat to medium.
• Uncover and stir the mixture every 5 minutes or so. When the squid and artichokes begin to become tender, after 15 or 20 minutes, uncover and cook until most of the liquid has evaporated and the squid and artichokes are tender, about 10 to 15 minutes longer. Season with pepper. It's highly unlikely this dish will need added salt, especially if you use anchovies, but taste and see. Stir in the remaining olive oil, garnish with the parsley and serve.

STUFFED BRAISED SQUID

Steps:

• Place half the capers in a bowl with the breadcrumbs, egg, 1 tablespoon of oil and 2 tablespoons of water. Finely grate in the pecorino, peel the garlic, finely chop with the parsley (stalks and all), then scrunch it all together.
• Peel and finely slice the onion and place in a casserole pan on a medium heat with 2 tablespoons of oil, stirring occasionally. Now, a great nonna trick: squeeze the tomatoes while submerged in a bowl of water to remove the seeds (and prevent them going everywhere!). Add the tomatoes to the pan with the passata. Simmer on a low heat while you stuff the squid.
• Keeping the tentacles to one side, just over half-fill each squid tube with the breadcrumb mixture, pushing it right down into the tube but being mindful not to pack it too tightly. Use a cocktail stick or toothpick to seal or, like Franchina learnt from her grandparents, use a needle and thread. Stir the remaining capers into the sauce, then add the stuffed squid and tentacles. Simmer on a low heat for 25 to 30 minutes, or until tender.
• Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Use tongs to move the squid pieces to a board. Removing the sticks or thread, slice the tubes to reveal the filling, then arrange on a platter, spoon over a little sauce and pick over the basil. Drain the pasta, reserving a mugful of starchy cooking water, then toss with the remaining sauce, loosening with a splash of cooking water, if needed. Serve with a grating of pecorino, alongside that tasty braised squid.

GREEK BRAISED SQUID

Steps:

• Preheat the oven to 275°F
• Heat a little olive oil in a heavy-based ovenproof casserole and sweat the onions, celery and fennel until softened but not brown. Stir in the ground spices, chili to taste and the tomatoes.
• Add the wine, fish stock, orange juice and zest, then stir in the chopped squid.
• Cover and bake for about 2 hours until tender. Stir through some of the chopped cilantro.
• Serve in big bowls, sprinkled with remaining coriander and accompanied by lots of fresh ciabatta to mop up the juice.

BRAISED SQUID WITH FENNEL & TOMATOES

Steps:

• Heat the olive oil in a flameproof casserole dish over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.
• Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the wine and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 1½ hrs, until the squid is tender and meaty.
• To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (to use within one day).

SIMMERED SQUID

Steps:

• Heat the olive oil in a shallow saucepan or flameproof casserole and add the squid, onions and garlic. Add the dry ingredients and simmer until all the liquid has evaporated and the onions are tender, about 15 mins. Add the vinegar and chopped tomatoes, simmer for 1 min, then pour over the red wine and season. Simmer very gently on the lowest heat, stirring occasionally, for 1 hr or until the sauce is rich and the squid is really tender.
• Turn off the heat, leave to cool slightly, then drizzle with a little more olive oil and scatter with the coriander and orange zest.

STUFFED SQUID SICILIAN-STYLE

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.

GARLIC-AND-HERB-BRAISED SQUID

Steps:

• Rinse squid under cold water and pat dry. Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
• Chop enough parsley to measure 2 tablespoons and reserve. Chop remaining parsley and garlic together. Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes. Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute. Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes. Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.
• Season with additional salt and pepper and stir in reserved parsley.