Squid Stuffed With Spinach And Herbs Food

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.

STUFFED SQUID WITH FISH AND SPINACH

Steps:

• 1. Wash the spinach leaves, add to a saucepan over low heat and stir until wilted. Squeeze all excess moisture from the spinach and place in a food processor with the fish, egg, cream, tomato paste, lemon juice and garlic. Purée for 5 minutes, or until a smooth paste is formed. Stir in the prawns and season. Using a piping bag or a teaspoon, put the fish mixture inside the squid tubes and secure the open ends with toothpicks. Make sure the tubes are only two-thirds full as the squid will shrink as it cooks. Arrange the squid in a single layer on a plate that will fit inside a steamer, put the plate in the steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 25 minutes, or until cooked. 2. To make the sauce, heat the oil in a saucepan over medium heat. Cook the garlic for 1 minute, or until fragrant, then add the wine, bay leaf and stock powder. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until reduced by a quarter. Add the tomato and simmer for 5 minutes, then stir in the cream and Tabasco sauce. Season to taste. Divide the sauce among serving plates, place the squid on top and sprinkle with basil. Serve with lemon wedges.

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.

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.

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

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.

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.

WHOLE BABY SQUID STUFFED WITH PINE NUTS, SULTANAS AND SPINACH ON A TOMATO AND BASIL SALAD

Steps:

• Melt butter in pan over medium heat and saute spring onion and garlic for a few minutes, then add roasted pine nuts, sultanas and white wine. Reduce liquid until almost dry. Boil spinach leaves in salty water briefly then strain under cold water. Chop roughly then place in a bowl with cooked mixture, crumbled feta, beaten egg and chopped herbs. Mix well. Stuff squids with mixture. Close ends with toothpicks and set aside. Slice tomatoes, place in a bowl and add herbs and seasoning. Toss together with a splash of red wine vinegar and a good splash of olive oil. Lightly oil the squid, season with salt and freshly ground black pepper and place on hot barbecue. Grill for about 90 seconds on each side. Arrange tomato salad in the middle of a plate, place squid on top and drizzle with a little extra virgin olive oil. Enjoy!

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.

SQUID STUFFED WITH RICOTTA AND SPINACH

Steps:

• SQUID STUFFED WITH RICOTTA AND SPINACH Do not overstuff the squid or they may split while they cook. Rice and braised fennel go well with this dish. Preheat the oven to 375℉ (190℃). Clean the squid and chop the tentacles finely. Set them aside. Sauté the onion and the garlic in 1 tablespoon of the olive oil Add the tentacles and cook for 2 minutes. Add the spinach and sauté, stirring, until it has wilted. Drain off any extra liquid and cool the spinach. In a mixing bowl, combine the ricotta, egg, parsley, and the Mix thoroughly and season with salt, pepper, and hot pepper flakes. Stuff the mixture loosely into the squid and close the openings 5. Use the remaining tablespoon of olive oil to grease a comfortably in one layer. Arrange the squid in the dish and add the wine and tomatoes. Season with salt, pepper and more hot pepper flakes, if you wish. Bake for 40 to 45 minutes, or until the squid is tender and the If there is too much sauce, raise the oven temperature and allow the liquid to reduce. If there is too little, add more white wine. Serve the squid with lemon quarters. Yield: 4 servings.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS

Steps:

• To make the calamari:
• Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
• To make the sauce:
• Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
• Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
• Deliciouso!

SQUID WITH SPINACH

Steps:

• 1. Clean and wash the spinach. Roll up several leaves together and slice thinly. 2. Parboil the spinach for a few minutes in boiling water, drain in a colander. 3. When cool enough to handle, squeeze out as much liquid as you can. Sprinkle with salt and press the spinach against the sides of the colander with a wooden spoon. Let drain while you prepare the squid. 4. Clean the squid and rinse well with water. Cut the body in thick pieces and the wings in thick stripes. 5. Put just enough oil in your non-stick frying pan to layer the bottom, heat well, and brown the squid with the chili peppers for five minutes. Put on a plate for later use. 6. Gently heat olive oil in a cast-iron saucepan and brown the onion until you have an all rounded colour. 7. Add the spinach, and sauté until dark green in colour. 8. Add the squid, the tomatoes and the tomato paste. Simmer for 15-18 minutes or until the squid is soft and the tomato has become less acidic. 9. Just before you take off the heat, add salt and pepper to taste.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS

Steps:

• To make the calamari:
• Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
• To make the sauce:
• Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
• Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
• Deliciouso!

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH, AND HERBS

Steps:

• For the calamari: Roughly chop 3 of the calamari tubes and add to a food processor with the shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, breadcrumbs, cheese, herbs, and crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan, and eating it. It should taste really good! If it doesn't, it is probably missing salt. Add more salt, as needed. Divide the stuffing among the remaining 8 calamari bodies and secure closed with toothpicks.
• For the sauce: Coat a large, wide skillet or saucepan with olive oil and add the onions and crushed red pepper. Season with salt and put the skillet over medium heat. Saute the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic and cook until fragrant, another 2 minutes. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them with 1 cup of water to the skillet. Season with salt, to taste, and simmer the sauce for 15 minutes.
• Add the calamari to the skillet and cook for 20 to 25 minutes, turning them over halfway through the cooking time. Remove the calamari from the skillet and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.