Stuffed Squid

Indulge in the exquisite flavors of the sea with this delectable recipe for Stuffed Squid. The tender and delicate squid tubes are filled with a mouthwatering mixture of cooked rice, Parmesan cheese, fresh herbs, and aromatic garlic. With a golden crust and a tender interior, these stuffed squid tubes are a true delight for seafood enthusiasts.

This dish combines the natural sweetness of squid with the savory and satisfying combination of ingredients in the stuffing. The rice adds a comforting and hearty element, while the Parmesan cheese brings a rich and nutty flavor. Fresh parsley and minced garlic infuse the filling with vibrant aromas and enhance the overall taste profile.

Serves 4-6

INGREDIENTS:

• 4 large squid
• 2 hard-boiled eggs
• 3 garlic cloves, divided
• 1/2 cup parsley, finely chopped, divided
• 1/2 cup mint, finely chopped, divided
• 2 slices bread, soaked in milk and squeezed
• 1/4 teaspoon freshly grated nutmeg
• Pepper and salt, to taste
• 1 raw egg
• 4 tablespoons olive oil, divided
• 2 tablespoons cognac
• 1/2 green pepper, diced
• 1 onion, grated
• 1 shallot, finely chopped
• 1 bay leaf
• 2 sprigs thyme
• 1 tomato, peeled and diced
• 1 teaspoon tomato paste
• 1 tablespoon flour
• 1 bottle dry white wine

FOR THE ACCOMPANIMENT:

• 1 cup rice
• 1 tablespoon butter
• 1 tablespoon crème fraiche
• 8 large shrimp
• 1 tablespoon cognac

INSTRUCTIONS:

1. Clean the squid under running water and pat the bodies dry. Reserve the tentacles for the stuffing.
2. Chop the tentacles and hard-boiled eggs. In a bowl, mix them with 1 minced garlic clove, half of the parsley and mint, the soaked bread, nutmeg, pepper, and salt. Add the raw egg and mix well.
3. Stuff the squid bodies with the mixture.
4. In a deep skillet, heat 2 tablespoons of olive oil and sauté the stuffed squid until they turn light brown on all sides. Pour in the cognac, ignite it, and wait until the flames subside. Remove the squid with tongs and set aside.
5. In the same skillet, add 1 tablespoon of oil if needed. Sauté the green pepper, then add the grated onion, shallot, 1 crushed garlic clove, remaining mint, leaves from 1 sprig of thyme, bay leaf, diced tomato, and tomato paste. Stir well and cook down the mixture.
6. Blend the sauce ingredients in a blender or mash them together. Return the sauce to the skillet and add flour to thicken. Stir in the white wine.
7. Return the squid to the skillet, cover, and simmer for 1 hour.
8. Prepare the accompanying rice. Once cooked, add butter, crème fraiche, pepper, and salt. Pack the cooked rice into 4 ramequins.
9. In a small skillet, heat 2 tablespoons of olive oil and sauté the shrimp, 1 minced garlic clove, and remaining parsley for about 3 minutes.
10. Remove the squid from the skillet and cut them into thick slices. On a serving platter, unmold the rice ramequins, place the shrimp on top of the rice, and surround them with sliced squid. Coat everything with the sauce.
11. Pour and ignite the remaining cognac over the dish for a spectacular presentation. Serve and enjoy!

This Stuffed Squid recipe offers a delightful combination of flavors and textures, with the tender squid filled with a flavorful stuffing and accompanied by a rich sauce and fragrant rice. It’s a dish that will impress your guests and make any meal memorable

So, gather your ingredients and embark on a culinary adventure with this delightful Stuffed Squid recipe. Delight in the combination of flavors, savor the tender squid, and enjoy the satisfaction of creating a memorable seafood dish that will transport your taste buds to coastal delights.