SPICY STUFFED SQUID
Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this.
Provided by Althea
Categories Seafood Shellfish Octopus and Squid
Time 1h45m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 50.3 g, Cholesterol 1.9 mg, Fat 19.1 g, Fiber 4.6 g, Protein 11.9 g, SaturatedFat 2.7 g, Sodium 924 mg, Sugar 15.6 g
STUFFED SQUID SICILIAN-STYLE
Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.
Provided by David Tanis
Categories dinner, lunch, finger foods, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams
ITALIAN STUFFED SQUID
Make and share this Italian Stuffed Squid recipe from Food.com.
Provided by egydude
Categories Squid
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
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.
ABSOLUTELY DELICIOUS STUFFED CALAMARI
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
Provided by UNREFINEDNERD
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g
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
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.
Categories Tomato Sauté Squid Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 13
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
Stuffed Squid with Sautéd shrimp, tentacles and vegetables like sweet turnips, celery and tomatoes. You can put any stuffing you prefer, from ground meat, seafoods to any vegetables you want. Then after Sautéing and stuffing, your choice of frying or baking.
Provided by pinoyhapagkainan
Categories One Dish Meal
Time 46m
Yield 3 large squid, 3 serving(s)
Number Of Ingredients 14
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.
ITALIAN STUFFED CALAMARI RECIPE
Italian stuffed Calamari recipe is a classic Italian dish, known as stuffed squid Italian-style all over the world. They are a very tasty fish recipe, perfect for any occasion and any season. There are many versions in Italy, with different ingredients, depending on the region and local traditions. We are going to show you the Italian classic stuffed calamari recipe, made WITH tomato sauce (from southern Italy) and WITHOUT tomato sauce (from northern Italy). In this recipe the filling is made with the tentacles of the squid, bread, garlic, egg, parsley and Parmigiano. Using simple delicate ingredients, you maximizes the flavor and scent of Calamari.
Provided by Recipes from Italy
Categories fish and seafood recipes
Time 1h
Yield 4
Number Of Ingredients 10
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
Nutrition Facts : ServingSize 100 g, Calories 160 cal
STUFFED SQUID
Steps:
- For the stuffing: Add the bread crumbs, salami, scamorza cheese, Parmigiano cheese, an egg, 1/2 the parsley, salt, and black pepper to a bowl. Add 1 tablespoon extra-virgin olive oil and 1/2 cup white wine. With your hands, thoroughly mix all the ingredients.
- Gently stuff each squid with the mixture. Seal the opening with a toothpick. Continue until all the mixture is consumed.
- In a large frying pan, heat the extra-virgin olive oil and add the garlic and the remaining parsley. Cook for about 1 minute on medium-high heat. Add the stuffed squid and cook until the meat starts changing color and becomes slightly golden. Add the wine, salt, and chile pepper. Lower the heat, cover the pan and allow the wine to reduce and thicken up. Allow to cook for 10 minutes.
- Serve the squid with the sauce over a bed of linguine, if desired.
More about "stuffed squid food"
STUFFED BRAISED SQUID | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine ItalianTotal Time 1 hrCategory Lunch & Dinner RecipesCalories 577 per serving
- Place half the capers in a bowl with the breadcrumbs, egg, 1 tablespoon of oil and 2 tablespoons of water. Finely grate in the pecorino, peel the garlic, finely chop with the parsley (stalks and all), then scrunch it all together.
- Peel and finely slice the onion and place in a casserole pan on a medium heat with 2 tablespoons of oil, stirring occasionally. Now, a great nonna trick: squeeze the tomatoes while submerged in a bowl of water to remove the seeds (and prevent them going everywhere!). Add the tomatoes to the pan with the passata. Simmer on a low heat while you stuff the squid.
- Keeping the tentacles to one side, just over half-fill each squid tube with the breadcrumb mixture, pushing it right down into the tube but being mindful not to pack it too tightly. Use a cocktail stick or toothpick to seal or, like Franchina learnt from her grandparents, use a needle and thread. Stir the remaining capers into the sauce, then add the stuffed squid and tentacles. Simmer on a low heat for 25 to 30 minutes, or until tender.
- Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Use tongs to move the squid pieces to a board. Removing the sticks or thread, slice the tubes to reveal the filling, then arrange on a platter, spoon over a little sauce and pick over the basil. Drain the pasta, reserving a mugful of starchy cooking water, then toss with the remaining sauce, loosening with a splash of cooking water, if needed. Serve with a grating of pecorino, alongside that tasty braised squid.
BEST STUFFED SQUID RECIPE WITH SAUCE | AMAZING PARMESAN ...
From victoriahaneveer.com
Reviews 1Servings 2Cuisine ItalianCategory Seafood
- Divide the stuffing mixture between the squid tubes, leaving some room at the top, and secure with a cocktail stick.
STUFFED SQUID WITH MEAT | FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Fish , Meat , RecipesServings 4Total Time 1 hr 45 mins
STUFFED SQUID RECIPE - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
Estimated Reading Time 2 mins
STUFFED SQUID RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 50 minsCholesterol 445.25 mgCalories 381 per serving
STUFFED CALAMARI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Starter
SICILIAN-STYLE STUFFED SQUID - CAROLINE'S COOKING
From carolinescooking.com
5/5 (3)Total Time 40 minsCategory Main CourseCalories 345 per serving
- Warm the oil in a medium skillet/frying pan. Finely dice the onion and crush or finely dice the garlic. Remove the stems from the chard, trim the ends then finely slice the stems, cutting into smaller pieces if thick.
- Add the onion to the pan, cook a minute then add the garlic and chard stalks. Cook for around 3-5 minutes until soft but not brown.
- Meanwhile chop the chard leaves fairly finely and slice the anchovy fillets. Drain, rinse and chop the capers. Add the chard leaves to the pan once onions are soft, stir in so they wilt, around a minute or two. Add the anchovies, capers and fennel seeds and mix in well.
CHEESE STUFFED SQUID IN TOMATO SAUCE | RICOTTA, PARAMESAN ...
From victoriahaneveer.com
Cuisine ItalianCategory SeafoodServings 2Total Time 1 hr 10 mins
- Mix the egg, 1 crushed garlic clove, ricotta, breadcrumbs, Parmesan, 4 tablespoons of chopped parsley and seasonings together.
- Stuff the calamari tubes with the filling then skewer the ends with toothpicks. Heat a thin layer of oil in a pot and seal the squid on both sides. Remove and set aside.
- To make the sauce, add some oil to the pan and saute the rest of the garlic with the onion until soft.
- Add the tomatoes with ¼ cup (4 tablespoons) each of wine and stock, the brown sugar, balsamic vinegar, remaining parsley, seasonings and anchovies. Mix well and bring the mixture to a boil.
STUFFED SQUID (SEPPIE RIPIENE) RECIPE - FOOD AND WINE
From foodandwine.com
1/5 Servings 4-8
- Rub the thin purplish membranes off with your fingers, being careful to keep the bodies and hoods attached. (It isn't necessary to remove all the scraps but the squid will be more attractive without them.) Set the squid on a cutting board and cut a slit in the hoods from the base to the top, leaving the tentacles attached. Pull out and discard the innards, including the bony strip called the beak. Rinse the squid thoroughly inside and out; set aside to drain. Using scissors or a sharp knife, remove the very long tentacle and the fanlike fins (on either side of the hood) from each squid; chop them into small pieces.
- In a medium bowl, mix the bread crumbs with the eggs, finely chopped garlic, onion and 1/3 cup parsley. Add the milk and 3 tablespoons of the olive oil to form a moist paste. Mix in the cheese, tomatoes, olives and the reserved chopped squid and season with salt and pepper. Stuff each squid hood loosely with the mixture.
- In a nonreactive skillet large enough to hold all the squid in a single layer, heat the remaining 3 tablespoons olive oil. Add the minced garlic and the remaining 3 tablespoons parsley and cook over moderate heat just until the garlic is opaque, about 30 seconds. Add the stuffed squid to the pan in a single layer and cook until browned, about 3 minutes per side. Add the wine to the pan, cover and reduce the heat to low. Cook until the squid is tender, about 30 minutes; if the pan begins to look dry, add a little more wine.
STUFFED SQUID WITH PRAWN AND CRAB - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
4.8/5 (19)Total Time 25 minsCategory Main CourseCalories 263 per serving
- Finely chop the ginger, garlic, shallots, chillies and coriander. Chop the prawns. Zest and juice the lime.
- Heat 1 tbsp of the oil in a frying pan and fry the shallot and ginger until softened for a few minutes. Now add the garlic and chillies for about a minute. Remove from the heat and allow to cool.
- In a large bowl add the prawns and drained tinned crab, lime zest and juice, shrimp paste and the softened vegetables. Mix everything together.
- Carefully fill the squid tubes with the mixture, but don't pack it too tight. Leave a good space at the end so that you can secure with cocktail sticks.
STUFFED CALAMARI (CALAMARI RIPIENI) RECIPE : SBS FOOD
From sbs.com.au
3.3/5 (124)Servings 4Cuisine ItalianCategory Entree
STUFFED SQUID RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4.7/5 Servings 4Cuisine ItalianCategory Main-Dish
GREEK RECIPE FOR KALAMARIA YEMISTA: BAKED STUFFED SQUID
From thespruceeats.com
4/5 (34)Total Time 1 hr 35 minsCategory Entree, DinnerCalories 368 per serving
STUFFED SQUID - GUSTO TV
From gustotv.com
Servings 1Estimated Reading Time 40 secsCategory Mains
STUFFED SQUID IN TOMATO AND BASIL SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Servings 4-6Category Main Course
SICILIAN STUFFED SQUID RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Category Main
COD-STUFFED SQUID RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 45 mins
VIETNAMESE STUFFED SQUID (MựC NHồI THịT) – EATINGWITHTHAO
From eatingwiththao.com
5/5 (2)
STUFFED SQUID RECIPE WITH SPANISH RICE - OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 1 hrCategory Fish And SeafoodCalories 453 per serving
BAKED STUFFED SQUID - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Servings 4Total Time 1 hr 15 minsCategory Main CoursesCalories 319 per serving
STUFFED SQUID - FOOD NETWORK
From foodnetwork.co.uk
Cuisine VietnameseCategory Main-Course, LunchServings 4
SQUID STUFFED SQUID - FOOD NETWORK
From foodnetwork.co.uk
EASY STUFFED SQUID RECIPES - COMEDERA.COM
From casagrandemexicanfood.com
HOW TO MAKE STUFFED SQUID | STUFFED CALAMARI - YOUTUBE
From youtube.com
STUFFED SQUID TUBES RECIPE / TASTY SEA FOOD - YOUTUBE
From youtube.com
SQUID RECIPES NEWFOUNDLAND
From tfrecipes.com
10 BEST BAKED STUFFED SQUID RECIPES | YUMMLY
PROVENçAL STUFFED SQUID - SAVEUR
From saveur.com
10 BEST STUFFED SQUID RECIPES - YUMMLY
EVERYDAY GOURMET | STUFFED SQUID
From everydaygourmet.tv
STUFFED SQUID RECIPE FILIPINO STYLE - ALL INFORMATION ...
From therecipes.info
10 BEST STUFFED SQUID RECIPES - YUMMLY
From yummly.co.uk
ITALIAN STUFFED SQUID RECIPE | SANPELLEGRINO
From sanpellegrino.com
STUFFED SQUID TUBES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STUFFED SQUID NEWFOUNDLAND RECIPES
From tfrecipes.com
PORK-STUFFED SQUID
From mincerecipes.info
STUFFED SQUID (KALAMARIA YEMISTA) RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED SQUID, AN ITALIAN-STYLE RECIPE - SANPELLEGRINO ...
From sanpellegrinofruitbeverages.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love