Stuffed Squid With Ginger Lime Dipping Sauce 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.

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.

TEMPURA SQUID

Steps:

• To prepare the squid, reach inside the body and gently release the inners. Carefully pull the tentacles, trying to bring all of the inners away from the body, with the ink sac intact (don't worry if it doesn't stay intact, it just makes for cleaner preparation if it does).
• To prepare the tentacles, cut just above the eyes and halve any long tentacles - keep them whole if they aren't too long. Discard the inners and head.
• Remove the quill from inside the body (reach inside and it will come away easily - it looks like a piece of plastic) and discard.
• With your fingers, remove the wings from either side of the squid's body. Pull off and discard the skin from the wings and body, setting these aside.
• Prepare the body. You will see a line where the quill sat - simply run a sharp knife along that line to open up the body. Score the inside part of the body and slice into bite-sized pieces. Rinse the tentacles, wings and body well, then transfer to a bowl of ice-cold water, ready for cooking.
• To make the dipping sauce, dissolve the sugar in the lime juice and fish sauce. Mix in the chilli, garlic, ginger and nuts, and set aside.
• To make the batter, mix the flours with a pinch of sea salt and a pinch of freshly ground white pepper. Whisk in the sparkling water and crushed ice, then fold in the coriander.
• Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half-full) to 180C, or until a piece of bread browns in about 45 secs. Drain the squid, tip into the batter and mix well. Fry in two batches, rubbing the squid gently with your fingers as it enters the hot oil, to separate the pieces. Cook for 2-3 mins until crisp and lightly coloured, then drain on kitchen paper and season.
• Add the coriander to the dipping sauce and pour into a little dish. Pile the squid around it and squeeze over the lime juice.

SPICY STUFFED SQUID

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
• In small bowl combine the rice, raisins and pine nuts.
• Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
• In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
• Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.

STUFFED SQUID WITH GINGER-LIME DIPPING SAUCE

Steps:

• Clean the squid as directed on page 323, reserving the tentacles. Finely chop the tentacles, and then put them in a bowl.
• To make the filling, add the pork, mushrooms, noodles, onion, ginger, fish sauce, pepper, and sugar to the tentacles and use your fingers or a spatula to mix well.
• Stuffing the squid bodies is difficult at first, but you will quickly get the hang of it. First, use a sharp knife to remove a scant 1/8 inch of the pointy tip of the squid bodies. This hole acts as a vent, so that air bubbles don't form that would prevent you from filling the entire cavity. Next, hold a body with one hand and use your other hand to stuff. Start out with a small amount of filling and push it in with your index or middle finger, gently squeezing the squid tube to force the filling to the tail end. (Or, fill a pastry bag outfitted with a 1/2-inch round tip and pipe in the filling.) Continue stuffing until only 1/2 to 3/4 inch of the body remains unstuffed. Do not overstuff the squid, or it may burst during cooking. "Stitch" the opening closed by inserting a toothpick down through the wide end (head hole) and then back up again. As the squid are stuffed, place them on a paper towel to blot up excess moisture. Discard any left over filling or save for another use.
• The initial searing of the squid can be fairly dramatic, so you may want to have a splatter guard handy. In a large skillet, heat the oil over medium-high heat. When it is hot, add the squid and sear, turning as needed, for about 2 minutes, or until lightly golden on all sides. Reduce the heat to medium and continue frying, moving the squid around to ensure even cooking. After 10 minutes, the squid should be tight and firm, like a well-filled balloon, and be nicely browned. Remove from the pan and let cool for 5 to 10 minutes.
• To serve, remove the toothpick from each squid. Cut each squid on the diagonal into slices about 1/4 inch thick. Arrange the slices on a platter, with the dipping sauce in a bowl in the center for people to help themselves. Serve the squid hot or at room temperature.