Spinach Stuffed Squid Encornet Farcis Aux Epinards 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.

SPINACH STUFFED SQUID (ENCORNET FARCIS AUX ÉPINARDS)

Steps:

• Cook the spinach in a heavy casserole pan with a little bit of salt
• Clean the squid by removing the head and innards from the outer part (main body)
• Cut the head just after the eyes and remove the cartilage
• Clean well in cold water to remove any sand or bad bits
• Chop the head and tentacles finely
• In another pan, cook with chopped onion, in a bit of oil, add salt and pepper as necessary
• Add garlic, parsley and cooked spinach
• Cook for a few minutes
• Add the breadcrumbs and mix well
• Remove from the heat and allow to cool slightly
• Add egg, salt and pepper, mix well
• Stuff the squid body with the spinach mixture, until slightly over ¾ full. Do not overfill.
• Close the tops with toothpicks
• In a heavy saucepan on medium heat, fry the squid in a bit of oil until it starts to turn slightly pink
• Remove the squid and set aside
• Add tomato concentrate, wine, water, bay leaves, fennel stick and Piment Espelette to the pot. Mix well.
• Place the squid in the sauce, cover and cook on medium heat for about 45 minutes

SQUID STUFFED WITH SPINACH AND RICOTTA CHEESE

Steps:

• Cut off tentacles so that you have just the body cavity.
• Make sure to keep it whole so you can stuff it without leaks.
• Reserve the tentacles.
• Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,parsley and egg; set aside.
• Heat the oil at medium in a large heavy skillet or saucepan.
• Add the garlic.
• Stir and cook for a few seconds.
• Add the tomatoes.
• Bring to a boil and add tomato paste.
• Lower heat and add rosemary.
• Simmer sauce for 25 minutes, stirring occasionally.
• While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mixture.
• If you overstuff them, they will explode.
• You might also want to poke a hole or two in the body of the squid.
• Fasten the opening of each squid with a toothpick.
• After the sauce has cooked, place the stuffed squid in the simmering sauce.
• Add the tentacles to the sauce.
• Simmer for 3 to 4 minutes.
• Then turn carefully and simmer for an additional 3 minutes.
• While the squid is cooking, melt the butter in a clean pan and toss the pine nuts in the butter until golden.
• Watch carefully; pine nuts have a tendency to burn.
• Lift out stuffed squid to a warm, flat serving dish with sides.
• Spoon sauce around and garnish with pine nuts.

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 WITH RICOTTA AND SPINACH

Steps:

• Pre-heat oven to 375 degrees. Clean the squid and chop the tentacles finely. Set aside.
• Saute the onion and garlic in one tablespoon olive oil and butter without browning, until the onion is soft. Add the tentacles and cook for 2 minutes. Add the spinach leaves and saute, stirring, until they are thoroughly wilted.
• In a mixing bowl combine the ricotta, egg, two tablespoons parsley and the cooked spinach mixture. Mix thoroughly and season with salt, pepper and hot pepper flakes to taste.
• Stuff the mixture into the squid -not too full - and secure the end closed with a toothpick.
• With the remaining tablespoon of olive oil, grease a rectanguler baking dish large enough to hold the stuffed squid comfortably in one layer. Arrange the squid in the dish and add the wine and tomatoes.Season with salt and pepper, and more pepper flakes if you like.
• Bake for 40 to 45 minutes or until the squid is tender and the sauce has thickened. If there is too much liquid, turn the oven up and allow the sauce to reduce. If there is too little, add more white wine. Serve with lemon quarters.

ÉPINARDS EN BRANCHE (SAUTéED SPINACH)

Steps:

• Pull away and discard any tough stems and blemished leaves from the spinach. Rinse and drain the spinach.
• Pour the water into a kettle and bring to the boil. Add salt to taste and the spinach. Stir down to wilt. Bring to the boil, stirring occasionally, and cook about 5 minutes.
• Empty the spinach into a colander and drain. Press with the back of a wooden spoon to extract most of the liquid. Squeeze between the hands to extract additional moisture.
• Put the spinach on a flat surface and chop it coarsely. Add nutmeg.
• Put the butter in a skillet and, when it starts to brown, add the spinach.
• Cook, tossing and stirring, just to heat through.

SQUID STUFFED WITH SPINACH AND HERBS

Steps:

• Prepare squid: remove intestine, eyes and the jelly bone from squid. Rinse well and cut of the tentacles.
• Clean rinse and chop spinach.
• Heat olive oil in a pan and sauté onion and tentacles for 10 to 15 minutes.
• Add spinach and hers and sauté for other 10 minutes.
• Turn off heat and stir in rice, salt and pepper.
• Stuff the squid taking care not to overfill them and place in a baking tin.
• Heat olive oil and sauté onion and garlic.
• Add remaining ingredients and cook for 5-10 minutes.
• Pour the sauce over the squid and bake at 180°C/350F for about three quarters of an hour. Check the liquid from time to time and add more liquid (wine of water) if necessary.