Stuffed Squid Tubes Food

STUFFED SQUID TUBES

Steps:

• 1. Pull the tentacles from the body of the squid and discard. Pull the quill from the pouch of the squid and discard. Pull the skin away from the flesh and discard it. Wash the tubes thoroughly. 2. Heat half the oil in a frying pan over medium heat. Add the garlic, lemongrass, coriander root and curry paste and stir-fry for 2 minutes. Remove from the heat; add the minced pork and chicken, the fish sauce and rice flour and mix well. 3. Fill each tube with the mixture and secure the end with a toothpick. Mix together the soy sauce, sugar and 1 tablespoon water and brush over the tubes. 4. Brush a barbecue grill plate or flat plate with the remaining oil and then heat to very hot. Add the tubes and cook, turning frequently, for 4-6 minutes, or until just firm to the touch. Leave for 2 minutes before slicing, or serve whole. Serve with chilli sauce.

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.

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.

ABSOLUTELY DELICIOUS STUFFED CALAMARI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
• In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
• Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
• Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

STUFFED CALAMARI

Steps:

• Direction: Preheat oven to 350 degrees. 1.Heat pure olive oil in saute pan on MEDIUM. Add onions and garlic; cook, stirring occasionally about 10 min, until onions are translucent. Refrigerate about 5 min to cool. 2.Chop shrimp; add to large bowl. Add salami, panko, parsley, and onion/garlic mixture. Season with salt and pepper; mix well. Add extra-virgin olive oil, lemon zest, and lemon juice. 3.Stuff squid tubes carefully with shrimp mixture almost to top; secure top closed by skewering with foodpick. 4.Arrange calamari in braising pan. Pour seasoned tomato sauce over calamari; cover. Bake 55-60 min or until internal temp of stuffing reaches 165 degrees. Remove foodpicks; serve with sauce.

THAI GRILLED STUFFED SQUID | MARION'S KITCHEN

Steps:

• Step 1.Use a mortar and pestle to pound the coriander root and garlic to a paste.
• Step 2.In a large bowl, combine coriander paste, pork mince, pepper and fish sauce. Use your hands to 'slap' the mixture around in the bowl until it is smooth.
• Step 3.Stuff squid with pork mixture, securing the ends of the squid tubes with a toothpick.
• Step 4.Steam squid in a bamboo steamer or on a rack set over boiling water for 10 minutes. Remove from heat.
• Step 5.Heat a barbecue grill or chargrill plate over high heat. Brush with oil. Add the squid and cook for 3-4 minutes each side until just starting to char. Remove from heat and sprinkle with crispy shallots and coriander. Serve with Mum's Nahm Jim Seafood Sauce.
• Notes: - Crispy shallots are available in the Asian aisle of most major supermarkets or from an Asian grocer.

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.

STUFFED SQUID TUBES WITH TOMATO SAUCE

Steps:

• For Stuffed Squid:
• Rinse squid tubes under cold running water and pat dry with paper towels.
• In a medium bowl, combine red peppers, celery, onions, garlic, crabmeat, and lemon juice. Stuff this mixture into the squid tubes and place them in a 9 x 13-inch baking dish. Set aside.
• Preheat oven to 350ºF.
• For Vegetable Tomato Sauce:
• Heat oil in a large skillet and saute onions for about 3 minutes. Add garlic, peppers, and zucchini and saute an additional 2 minutes. Add crushed tomatoes, sugar, basil, pine nuts, oregano, olives and cherry tomatoes. Simmer about 5 minutes. Pour sauce over the stuffed squid tubes and bake for 20 to 25 minutes. Garnish with fresh dill and serve.

RECIPE MEDITERRANEAN STUFFED CALAMARI

Steps:

• In a saucepan fry the onions and garlic in the olive oil. Once they are soft add 1 tomatoe that is diced. Keep frying and then add the long grain rice along with the black pepper and salt. Add the 2 cups of boiling water and allow to cook until the water has evaporated and set aside to cool. (The rice should be semi cooked)Stuff the calamari with the rice filling, making sure it isn't too full. Secure the tops with two toothpics so that the content doesn fall out while cooking.In another seperate pan heat oil and fry the calamari on both sides. Once fried add the can of diced tomatoes as well as the tentacles. and cook on low heat for 30 minutes. Once the sauce has thickened decorate with parsley and serve with a wedge of lemon. You may need to remove the toothpick and slice to serve.

BAKED STUFFED SQUID

Steps:

• Preheat the oven to 375 °F.
• Heat the olive oil in a skillet over medium heat. Add the pancetta and sauté until beginning to brown. Add the onion and continue cooking, 2 minutes.
• Add the garlic and cook until the onion is soft and translucent and the garlic is fragrant, 1 to 2 minutes longer. Remove from the heat and allow to cool.
• Place the scallops, parsley, breadcrumbs, egg, 1/4 teaspoon salt and a few grinds of black pepper in a mixing bowl. Add the pancetta mixture and combine gently.
• Loosely stuff the mixture into the squid tubes to about 3/8-inch from the opening and fasten closed with a toothpick. Do not pack or overstuff.
• Coat a shallow casserole large enough to hold the squid tubes side by side with nonstick spray.
• Spoon a thin layer of marinara into the bottom of the prepared dish. Arrange the squid in a single layer and spoon 1 to 1-1/2 cups of marinara on top. Cover tightly with aluminum foil and bake for 30 minutes.
• To serve with pasta:Cook 8 ounces of linguine or spaghetti according to the package directions and drain.
• The squid will give off some liquid while they bake, adding fabulous flavor to the sauce in the casserole. Add this to the remainder of your marinara and toss with the cooked pasta. Plate individual servings and top with squid.

STUFFED SQUID

Steps:

• Add the capers, breadcrumbs, egg, garlic, parsley, and parmesan to a bowl. Season with salt and pepper and drizzle 1 tablespoon of olive oil. Mix until even.
• Stuff the squid tubes with this mixture. We have 4 of them. Seal them with toothpicks.
• Heat the remaining tablespoon of olive oil in a sauce pan over low heat and add the onion. Cook and stir until tender.
• Add the tomato sauce and cook for 1 minute. Add the stuffed squid tubes and season with salt and pepper.
• Add the basil leaves, cover with the lid and simmer for 25 minutes. Serve sliced on a fish serving tray.

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.

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.

ITALIAN STUFFED CALAMARI RECIPE

Steps:

• Once you have cleaned the calamari and separated the tentacles from the body, chop the tentacles into very small pieces on a cutting board.
• Cook over medium heat the small pieces of tentacles in a frying pan with 3 tablespoons of extra virgin olive oil, one clove of garlic and a pinch of salt to taste. Cook for about 3 minutes, stirring occasionally. Add 60 ml (1/4 cup) of white wine and let it evaporate over high heat, cooking for about 3 minutes. Then turn off and set aside.
• Soften the bread in a little water then squeeze well to remove the excess and put it in a bowl. Remove the garlic from the frying pan. Chop the garlic and 1 tablespoon of parsley together then add them to the bread. Mix and add these ingredients to the squid in the frying pan.
• Cook for about 5 minutes on medium heat, stirring well. Let it cool down a bit then transfer to a bowl. Now add the egg and Parmigiano cheese. Stir to mix the ingredients. The filling is ready.
• Fill the calamari tubes 3/4 of the way with a teaspoon. Close the stuffed squid tubes with some toothpicks and set them aside.
• In a frying pan, sauté a clove of garlic in three tablespoons of extra virgin olive oil. Add the stuffed squid tubes and cook for about 5 minutes on medium heat. Then add 60 ml (1/4 cup) of white wine and let it evaporate over high heat, cooking for about 3 minutes. Meanwhile, wash the tomatoes and cut them into pieces.
• add the chopped tomatoes, 1 tablespoon of chopped parsley and a pinch of fine salt to taste. Cook covered with a lid over low heat for about 30 minutes. Gently flip the squid two or three times during cooking. When calamari are cooked, remove the toothpicks and serve

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.