Loris Stuffed Squid Food

STUFFED SQUID

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.

BAKED STUFFED SQUID

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 AND GRILLED CALAMARI APPETIZER

Steps:

• For the filling: Saute leeks in olive oil in a large saute pan over medium-low heat until softened, 7 to 10 minutes. Add shallot and garlic and saute 3 minutes. Add wine, parsley, vinegar, tarragon, salt, chile flakes and lemon juice and turn heat to high. Cook until reduced 85 percent, 3 to 5 minutes
• Turn heat to medium and add butter. Let melt, then add prawns. Cook, stirring, until just done, about 3 minutes.
• Stir in breadcrumbs to absorb any remaining liquids and remove from heat.
• Transfer to a bowl and chill completely before stuffing calamari.
• For the calamari: Insert a funnel into the open end of a calamari.
• Fill the funnel about halfway with the filling and push it into the calamari, filling it only three-quarters of the way full, to allow for shrinkage as it cooks. Use a toothpick to skewer the tentacles to the opening of the calamari. Repeat with remaining filling and calamari.
• Preheat a grill or saute pan over medium-high heat. Cook the calamari, 2 minutes per side.
• Arrange grilled calamari on a serving dish and serve with warm Roasted Yellow Bell Sauce and sprinkled with Fried Capers.
• Roast pepper on open flame of stovetop burner, turning as outside blackens, until roasted on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes. Remove outer burnt skin of pepper, cut into quarters and remove stem and seeds.
• Place pepper in a small food processor.
• Steep garlic in hot cream for 2 minutes, then add to processor. Add butter, parsley, shallot, vinegar, salt and lemon juice and process to make a smooth puree.
• Rinse capers with water, then squeeze with hands to express any juices. Drain very well.
• Heat oil to 350 degrees F in a small saucepan over medium heat. Carefully add capers to hot oil and fry until darkened in color and capers have become crispy, approximately 7 minutes. Drain on paper towels.

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.

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.

LORI'S STUFFED SQUID

Steps:

• Clean squid. Leave whole. Chop tentacles.
• Place tentacles on a food processor with the shrimp, egg, salt, pepper, nutmeg, cayenne and cream.
• Pulse until well blended.
• Stuff squid with mix. Secure ends with toothpicks.
• Heat butter in a deep skillet.
• Add shallots. Saute 3 minutes.
• Add tomatoes. Saute 3 minutes.
• Add wine. Bring to a boil. Reduce 5 minutes.
• Add cream. Bring to a boil.
• Add squid. Reduce. Simmer 8-10 minutes or until just cooked through.

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.

STUFFED SQUID

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.

ITALIAN STUFFED SQUID

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.