Seafood Delight With Squid Tentacles

STUFFED SQUID

Stuffed Squid image

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.

Yield Makes 4 first-course servings

Number Of Ingredients 13

Ingredients

8 (5- to 6-inch-long) cleaned squid with tentacles (1 1/2 lb total), rinsed
6 tablespoons extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes, puréed in a blender or food processor
15 fresh basil leaves
Rounded 1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1 oz finely grated aged Pecorino cheese (1/2 cup)
1/2 cup finely ground fresh bread crumbs (from an Italian loaf)
1/4 cup chopped fresh flat-leaf parsley
4 garlic cloves, minced
2 large eggs, lightly beaten
Special Equipment
8 wooden picks

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.

SEAFOOD DELIGHT

Seafood Delight image

The addition of extra horseradish to prepared seafood sauce gives this spread a little more zip that friends and family rave about.-Sandra Pacak, Indianapolis, Indiana

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield about 2 cups.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup seafood cocktail sauce
1/4 cup prepared horseradish
1 teaspoon lemon juice
Assorted crackers

Steps:

In a bowl, beat cream cheese until smooth. Spread onto a 10-in. serving plate. Combine crab, seafood sauce, horseradish and lemon juice; mix well. Spread over cream cheese. Serve with crackers.

Nutrition Facts : Calories 67 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 140mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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