Stuffed Squid.
Ready In: 1 hr 15 mins
Serves: 4
Yields: 4 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup finely chopped onion
- 1⁄2 teaspoon kosher salt
- 1 garlic clove, finely minced
- 8 small squid, tubes 3 to 5 inches long
- 2 ounces raw shrimp
- 1⁄4 cup fresh breadcrumb
- 2 tablespoons tomatoes, finely chopped
- 2 teaspoons lemon zest
- 2 teaspoons finely chopped ginger
- 1 teaspoon chopped fresh parsley leaves
- 1⁄4 teaspoon finely ground black pepper
- 2 cups prepared tomato sauce or 2 cups spaghetti sauce
Directions
- Preheat oven to 375 degress F.
- Heat the olive oil in a pan, over medium heat, until shimmering.
- Add the onions and salt and sweat until onions turn clear, about 1 to 2 minutes.
- Add garlic and continue to cook for another minute. Do not brown.
- Transfer mixture to a mixing bowl and allow to cool.
- Clean squid tubes thoroughly and turn inside out.
- Cut about 1/2 inch from top of squid tube.
- Place cut squid pieces and shrimp in food processor and pulse until there are no large pieces visible. Do not pulse until smooth.
- Transfer to mixing bowl with onions and garlic. Add bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
- Place mixture into a piping bag and using a nozzle that fits into the squid tubes, pipe the stuffing mixture into each squid tube. Do not over stuff.
- Place the squid tubes into a 8 x 11 inch glass baking dish and cover the squid tubes with tomato sauce.
- Cover tightly with aluminium foil and bake for 30 minutes.
- Serve immediately.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off