Squid Stuffed With Lobster Recipes

ABSOLUTELY DELICIOUS STUFFED CALAMARI

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.

ITALIAN STUFFED CALAMARI RECIPE

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

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 STUFFED WITH LOBSTER

Steps:

• Bring a large pot of salted water to a boil, add the lobster, and cook for 5 minutes. Pull the lobster out of the pot, discard the water, and chill the lobster.
• Shell the lobster, keeping as much meat as possible. Dice the meat into 1/4-inch (6-mm) cubes, and keep the shells. Set both aside.
• Bring a small pot of water to a boil, add the pasta, and boil for about 4 minutes, or until shy of al dente. Drain and transfer to a decent-size bowl.
• Add the lobster meat, tomato sauce, mayo, Tabasco, Pernod, and parsley to the pasta and stir to mix. Season with salt and pepper and set aside.
• Crush the lobster shells into 1-inch pieces. In a sauté pan, sauté the shells in a film of olive oil over medium-high heat until the lobster water is gone from the shells. Add the water and unsalted butter and simmer over medium heat for about 20 minutes. Don't let it become dry, but almost dry. You should have about 1/2 cup (125 ml) liquid. Strain the liquid and set aside.
• Preheat the oven to 425°F (220°C). Stuff the pasta mixture into the squid tubes, and seal the open end of each tube with a couple of nonmentholated toothpicks. Just stick them right across the opening, pinching the tentacles into the opening. Lay the stuffed beauties side by side in a baking dish or baking pan. It should be a snug fit so the pan is less likely to dry out. Pour the strained lobster juice over them, then top with a few pats of escargot butter and the bread crumbs.
• Bake for about 15 minutes, or until bubbly. Remove the toothpicks and serve with a handful of olive oil-dressed cress (greens) on each plate.
• Wear gloves; many people have contact allergies to squid. Clean the squid in the sink under cold running water.
• Rip off the head. It's the part from which the legs hang down.
• Pinch away the beak. It's on the center, nestled among the legs.
• Slide out the blades. There are two of them, plasticlike, along the inside of the tube.
• Peel off the dark skin.
• Rinse the squid well, inside and out, to eliminate all traces of mucus and sand.

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.