Squid Sausage Stuffed Squid Recipe 475 Recipes

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.

SQUID - SAUSAGE STUFFED SQUID RECIPE - (4.7/5)

Steps:

• 1. squid Clean the squid and set aside in the refrigerator. 2. grill Coat the tomatoes with extra virgin olive oil. Roast them over a flame. When they're blackened to your liking, take them off and allow them to cool. Remove the seeds and coarsely chop the flesh. Place chopped tomatoes in a iron skillet, add the wine and return to the grill on low heat, stirring occasionally. Grill the sausages (or sauté the sausage meat mixture). Take the meat off the heat once it's half cooked. Grind up or coarsely chop the half-cooked sausage and mix with the ajvar. Each squid body will have an opening at each end - one large and one small. Holding the body with the small end down, stuff the sausage/ajvar mixture into the larger opening, as much each tube will hold. Brush the squid bodies with a little extra virgin olive oil. Place on a hot grill (400 degrees F) and cook for approximately 4-5 minutes. Remove from grill when fully cooked. Ladle tomato sauce on top and garnish.

GRILLED SAUSAGE-STUFFED CALAMARI

Steps:

• Soak bread crumbs in milk in a large bowl.
• Toast fennel seeds in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread-crumb mixture along with pork, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix with your hands until well blended. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2-inch space at top (you may have some stuffing left over). Seal tops using wooden picks.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
• Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter. Drizzle with oil and sprinkle with parsley.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

SANTIAGO'S STUFFED SQUID

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels.
• Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
• Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid.
• Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.
• Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.

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.

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.