Spicy Stuffed Squid

Baked squid stuffed with succulent rice and cooked in a spicy tomato sauce. It doesn't get much better than this.

Ingredients

1 cup water

½ cup uncooked white rice
3 squid
¼ cup raisins
¼ cup pine nuts
2 tablespoons olive oil
1 onion, chopped
3 cloves crushed garlic
salt and pepper to taste
2 tablespoons olive oil
2 (14.5 ounce) cans stewed tomatoes
1 onion, chopped
4 cloves crushed garlic
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
3 teaspoons anchovy paste
½ cup white wine
salt and pepper to taste

Directions

Instructions Checklist

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 7x11-inch baking dish.
Step 2
Bring 1 cup water in a saucepan to a boil. Stir in rice and reduce heat. Cover and simmer until liquid is absorbed, about 20 minutes.
Step 3
Cut head and tentacles from body of squid; reserve and chop tentacles. Remove quill and peel colored skin from body. Rinse under cold water and set aside.
Step 4
Combine rice, raisins, and pine nuts in a small bowl.
Step 5
Sauté 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet until soft. Add chopped squid tentacles and rice mixture. Stir well and remove from heat. Season with salt and pepper.
Step 6
Sauté 1 chopped onion and 4 cloves garlic with 2 tablespoons olive oil in a large skillet until soft. Stir in red pepper flakes and oregano. Add tomatoes with juice, anchovy paste, and wine. Stir and cook over medium heat until slightly thickened. Season with salt and pepper.
Step 7
Stuff squid with rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce on top.
Step 8
Bake in the preheated oven for 1 hour.
Source: https://www.allrecipes.com

Santiago's Stuffed Squid

This recipe originates from Spain. It's tender and moist, not a typical chewy squid dish. It's simple to prepare, rich, scrumptious and definitely a favorite in our home! You may use butter instead of olive oil and black pepper instead of paprika if you prefer.

Ingredients

1 pound squid

8 ounces shrimp, peeled and deveined
8 ounces orange roughy fillets
1 tomato, seeded and chopped
1 small onion, quartered
½ cup olive oil
½ teaspoon salt
¼ teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon, for garnish

Directions

Instructions Checklist

Step 1
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.
Step 2
Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
Step 3
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.
Step 4
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.
Step 5
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.
Source: https://www.allrecipes.com

Bulgur-stuffed squid with tomato and okra

Ingredients

6whole baby squid (700 g gross or 500 g cleaned baby squid tubes and tentacles), plus 16 toothpicks

60 ml olive oil, plus extra to finish
400 g okra, trimmed
2 small onions, finely diced (240 g net)
1 tsp ground cinnamon
1 tsp sweet paprika, plus extra to finish
3 garlic cloves, crushed
80 mlr aki or ouzo
5 tomatoes, cut into 1 cm dice (560 g)
2 tsp tomato paste
1 tbsp lemon juice
1 tsp caster sugar
5 g picked dill
salt and pepper

Instructions

First make the stuffing. Place all of the ingredients in a large bowl along with ¼ teaspoon of salt and some black pepper. Mix well and set aside.

To prepare the squid, pull away the wings and remove the tentacles and head, emptying the main tube from any cartilage or slime. Pull away the eyes, beak and anything else that feels hard or slimy from the tentacles. Discard everything but the cleaned tentacles and main body tube. Wash well and then pat dry.

Pierce the end of each squid tube before using your fingers to gently press in the stuffing. Once three-quarters full, seal the tube with the tentacles and secure with a toothpick.

Heat 15 ml oil in a medium frying pan, add the squid and sear for 1—2 minutes on each side, until golden. Remove the squid, add 1 more tablespoon of oil and sear the okra until charred, about 1 minute. Transfer out of the pan into a bowl, add ¼ teaspoon of salt and set aside.

Add the remaining 30 ml oil to the pan and sauté the onions, cinnamon and paprika for about 8 minutes on medium heat, until soft. Stir through the garlic and cook for another minute. Add the raki and allow to bubble away gently for 2 minutes before adding the tomato and paste, lemon juice, sugar, ¼ of a teaspoon of salt and 200 ml water. Simmer for 5 minutes until the sauce has thickened a little.

Return the okra to the pan and then top with the squid, pushing their tails down into the sauce. Cover with a lid and simmer gently on a medium heat for 20 minutes, until the squid are plump and the sauce has thickened and looks rich.

Remove from the heat and drizzle with a little olive oil, sprinkle with some paprika, and finish with the dill. Serve at once

Source: https://www.sbs.com.au/food/recipes

River Cottage's Seared Squid

Ingredients

4 to 5 small-medium squid (about 1 1/2 to 2 1/4 pounds in total)
1 large garlic clove, very finely chopped
1 tablespoon olive oil
1 tablespoon sweet or smoked paprika or sumac, plus 1 teaspoon to finish
Salt and freshly ground black pepper

Directions

Clean the squid. Set aside the trimmed tentacles. Now cut open the squid pouches,“butterfly,” and score them in a cross-hatch pattern, making sure you don’t cut right through the flesh. Cut each butterflied squid body into 2 or 3 smaller pieces.
Combine the squid pieces, along with the tentacles, in a bowl with the garlic, olive oil, paprika or sumac, and salt and pepper, tossing them together with your hands and making sure lots of the flavorings get trapped in the diamond cuts. Heat a grill, cast-iron griddle, or heavy-bottomed ridged pan until really hot. (If you fear the bars on your grate are too widely set for the tentacles, put a mesh screen on top of the grate.) Lay the pieces of squid on it, diamond side up, and the tentacles as they fall. Let them cook for just 1 minute, then turn them all over. Cook for a minute more. The butterflied squid pieces will want to curl up, so flip them over one more time to encourage them to do so, and allow the curled up pieces to get a final minute of cooking. Total cooking time: 4 minutes max.
Serve immediately, with a few more pinches of paprika or sumac flicked over the squid. On the side: a few dressed, peppery salad leaves, such as arugula, mustard, and baby kale. And, if you want to make a main course out of it, French fries.
Source: https://www.seriouseats.com/river-cottages-seared-squid

Fried Calamari

INGREDIENTS

1 pound calamari rings and tentacles
1 cup buttermilk
1 1/2 cups all purpose flour
2 teaspoons salt plus more for serving
1/2 teaspoon paprika smoked or regular
1/4 teaspoon pepper
1/4 teaspoon garlic powder
vegetable oil for frying
2 teaspoons chopped fresh parsley

INSTRUCTIONS

Place the calamari in a bowl with the buttermilk and stir to combine.
Cover the bowl and refrigerate for at least 30 minutes.
Heat 3-4 inches of oil in a large deep pot to 375 degrees F.
Place the flour, salt, paprika, pepper and garlic powder in a medium bowl; stir to combine.
Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated.
Place 8-10 pieces of squid in the oil. Cook for 2-3 minutes or until golden brown.
Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
Sprinkle additional salt over the squid if desired, and sprinkle with chopped parsley. Serve immediately