Baked Squid Recipes

ROASTED SQUID WITH CHORIZO AND PIMENTóN

Steps:

• Put potatoes in a pot of well-salted water and bring to a simmer. Let simmer until tender, about 20 minutes. Drain; keep warm.
• Place oven rack in the top position and heat oven to 475 degrees. Rinse squid inside and out, then drain and pat dry. Cut tentacles in half if large, but leave squid bodies whole. Season on both sides with salt and pepper.
• Put a large cast-iron skillet over high heat. When hot, add 2 tablespoons olive oil and the chorizo. Let chorizo sizzle. Add red pepper flakes, then add squid all at once in 1 layer. Do not crowd squid; use 2 pans if necessary. Stir to coat squid with oil.
• Immediately transfer pan to top rack in hot oven. Let roast for 6 to 10 minutes, depending on size of squid. They are ready when bodies are puffed and starting to brown and crisp at edges. Pour off and reserve pan juices and chorizo.
• To serve, slice potatoes and, if you like, cut squid into rings. Arrange greens, potatoes and squid on a large platter, dust lightly with pimentón and sprinkle with parsley. Spoon pan juices and chorizo over everything.

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.

LEMON BAKED SQUID

Steps:

• Combine the lemon juice, 1 tablespoon of the olive oil, scallions and garlic in a large glass or ceramic bowl. Add the squid. Cover and refrigerate for 4 hours.
• Preheat the oven to 400 degrees. Combine 8 of the beets with 1 tablespoon olive oil in a baking dish. Roast the beets in the oven until tender, about 35 to 40 minutes. Set aside to cool. Peel. Cut into 1/3-inch cubes. Set aside. Dice the remaining 4 beets. Combine the diced beets and balsamic vinegar in a blender or food processor, and puree until smooth. Strain into a glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the roasted beets and toss. Set aside.
• Combine all of the ingredients for the onion confit in a large saucepan. Simmer over medium heat for 1 hour. Set aside to cool.
• Increase the oven temperature to 475 degrees. Combine the bread crumb ingredients in a large bowl. Place the whole sacs together in a large baking dish. Place the sliced squid and tentacles next to them. Pour the marinade over all the squid. Top with the bread crumb mixture. Bake until tender, about 10-12 minutes. Set aside to cool.
• Spoon equal amounts of sliced squid and tentacles in the center of four plates. Strain the beets, reserve the vinaigrette. Ring the squid with a circle of minced beets. Wreathe the beets with a circle of onion confit. Arrange 3 whole sacs around the center like the spokes of a wheel. Drizzle with the beet vinaigrette. Garnish with chervil. Serve immediately.

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.