Squid Stuffed Squid
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Onion (finely chopped)1 tsp
Kosher Salt1 clove
Garlic (finely minced)60 g
Raw Shrimp1 cup
Bread Crumb (fresh)2 cups
Tomato (prepared)2 tsp
Lemon ZestDirections:
1
Preheat an oven to 375 degrees F
2
Heat the olive oil in a medium saute pan over medium heat until shimmering
3
Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes
4
Do not brown
5
Add the garlic and continue to cook for another minute
6
Transfer the mixture to a medium mixing bowl and set aside to cool
7
Clean the squid thoroughly and remove the heads from the tentacles and discard the heads
8
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
9
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
10
Do not process until smooth
11
Transfer to the mixing bowl along with the onions and garlic
12
Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper
13
Stir to combine well
14
Place the mixture into a resealable freezer bag and snip 1 corner
15
You may use a pastry bag with a tip just small enough to fit into the end of the tubes
16
Pipe the stuffing into the tubes, dividing the mixture evenly between them
17
Do not over-stuff
18
Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce
19
Cover tightly with aluminum foil and bake for 30 minutes
20
Serve immediately