Impressively Elegant Stuffed Squid Recipe
Ranked #15,399 in Food & Cooking, #270,754 overall
Stuffed Squid in Wine Sauce
I've made this for special occasions and on occasion for no occasion at all and it never ceases to impress. How could I not share such a favorite as a Squidoo Lens? A match made in heaven? Try it and find out then let us know what you think.
Ingredients
What you will need
6 large whole cleaned squid(you can buy it cleaned and frozen if you can't get it fresh, although you can find plenty of fresh squid on this site if nowhere else!)
Also, please note that some of the squid in the photos are really not large enough but I wanted to make it for Valentine's Day and that was the best I could find on a snowy February day.
1/3 cup dry white wine
(Do not use a cooking wine or a really cheap wine either.
Spring for one you wouldn't mind drinking.)
1/4 cup fresh breadcrumb2 Tbsp. minced fresh parsley
2 1/2 Tbsp. freshly grated locatelli romano cheese
4 whole cloves garlic, peeled
plus 2 teaspoons minced garlic
1 egg, lightly beaten
1/3 cup olive oil
3/4 cup chopped, peeled tomatoes
First: If using fresh whole squid, clean it
Here's how
2. Cut off the tentacles with a knife or kitchen shears and put aside.
3. Remove and discard the ink sac, center bone, eyes, and jaw.
What is left should be the white triangular tube shaped body with an opening for stuffing, plus the tentacles
4. Wash body and tentacles thouroughly under cold running water.
Watch a Video to See How It's Done
For Cleaning Squid
And other kitchen chores
How to make the stuffing
(The easy part)
Chop the tender parts of the tentacles and put in mixing bowl.Then add the breadcrumb, parsley, grated cheese, minced garlic, egg, and about 1 Tbsp of the olive oil. Blend with a fork. (There should be enough olive oil to give the stuffing a slightly glossy look). Add salt and pepper to taste.
Go stuff it! (The squid, that is)
The fun part
Spoon equal amounts of the stuffing into each of the 6 squid bodies. Do not overstuff.Then sew up the openings of the squid with thread. (You can skewer them closed with a toothpick, but that is not very effective or as pretty.)
Now You're Cookin'
Almost done
In a skillet just large enough to accommodate the squid in a single layer, pour the rest of the olive oil. (It should cover the bottom of the pan.)Heat the oil and cook the 4 garlic cloves just until brown. Discard the cloves.
Add the squid and brown lightly and carefully on all sides.
To Cross the Finish Line
and pepper to taste.
Cover tightly and cook on low heat 20 to 30 minutes.
Suggested Accompaniments
No minimums, no memberships, just great wines.
We like to serve this elegant stuffed squid dish with a green vegetable du jour and a saffron infused risotto to soak up the juices. (See photo below)
Ta Da!
Cut squid crosswise into half inch slices.
LIne up slices on a warm serving platter.
Heat sauce and pour over squid.
Serve with rice (we like this with a saffron risotto)
and your choice of vegetable(s).
And for Dessert . . .
We like something lemony with espresso to finish this meal
Gotta Love It!
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This is your space, so pen a squiddle, leave us a note, or just say hello. If you tried this recipe or plan to, let us know. We'd love to know how it turned out. Thank you.
Chazz
ps: This makes a great romantic dinner for two for Valentine's day or any occasion. Share it with someone special, soft candle light, and a bottle of wine and I guarantee it will taste even better!
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PizmoBeach
Apr 28, 2012 @ 9:22 pm | delete
- I am a huge fan of stuffed squid! Great lens.
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karmicchristian
Sep 3, 2011 @ 3:06 am | delete
- Sounds and looks yummy! Good food lenses are the best appetizers for Squidaholics like me! :)
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Tipi
Apr 7, 2011 @ 10:00 am | delete
- Well, many "(Squid)-oo's and ahh's" to you on this wonderfully romantic and a bit exotic gem.
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by ---Chazz
Hello and welcome. My name is Chazz and I am a Cephalopodic (aka Squidoo Addict), Giant Squid, and Squid Angel. When I can tear myself away from Squidoodling,... more »
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If you like our stuffed squid recipe, why not try a classic squid ink pasta (perhaps with a lemon zest cream sauce) as an alternative to the saffron rice as an accompaniment? You can't go wrong with this fast cooking fettucine!
