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This a rendition of chef Luke Nguyen's - "Red Lantern", Sydney - stuffed squids. I just had to try it at home and it actually works - ok, surely not as well as the original, but...
1 person made this
- 50 g dried Chinese mushrooms
- 20 g cellophane noodles
- 6-8 squids
- 10-12 king prawns
- 200 g minced pork and beef mix
- 1/2 cup spring onion
- 2 tbsp lemongrass
- 2 tbsp hazelnuts
- 1 tbsp brown sugar
- 5-6 tbsp cooking oil
- 2 fresh tomatoes
- 1 tbsp tomato purée
- 1 tbsp fish sauce
- Soak the mushrooms in water for 20 minutes and the same for the noodles
- Chop the mushrooms into small cubes and the noodles into 4-5 cm strings
- Clean the squids and remove the skin, reserving the wings and the tentacles. Chop the wings and the tentacles into small bits and rub a pinch of salt over the bodies
- Mix together the mushrooms, the finely chopped spring onion and lemongrass, the noodles, the meat, half of the sugar and the crushed hazelnuts and pepper. Add the bits of squid and mix thoroughly again
- Stuff the squids with the mix, close them with toothpicks and steam cook them for 15 minutes
- Heat the oil and fry the squids until golden brown (4 minutes per side). Reserve, keeping warm
- Remove the interior of the tomatoes and fry in the hot oil. When tender, add the fish sauce, the remaining sugar and the tomato purée. Drop a pinch of salt and allow cooking for 5 minutes. Reduce into a purée. Serve with a few leaves coriander.
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The Secret to Crispy Pan Fried Calamari
One of the easiest ways to cook calamari, especially at home, is to sauté or pan fry. While a sautéing in a sauce can make calamari perfectly soft and tender (like the spicy red sauce in our tasty fra diavolo recipe), what do you do if you want some nice browning around the edges?
Because calamari releases liquid as it cooks, hoping that you'll get the crispy edges without some effort isn't going to get you very far! But the good news is that it isn't that much extra effort - all it takes is an extra pan.
If you have cast iron pans, we definitely recommend using one or both. But if you don't, any sauté pans should do the trick. It also helps if you pat the calamari dry before you start cooking and add a gentle sprinkle of salt.
Pre-heat both sauté pans until they are very hot. Add about two tablespoons of olive oil to the first pan and cook the calamari for 2-4 minutes, until it has released most of its liquid. Then you'll want to carefully and quickly remove the calamari with a fork or slotted spoon.
Add olive oil to the second pan (if you have one cast iron pan, use it for this step!) and add the calamari without any of the liquid. Let it sear until it's browned to your preference.
Depending on your intended recipe, you can add garlic, parsley, banana peppers, or other herbs or spices to the second pan and toss in the olive oil before you add the calamari.
We love the versatility of calamari, and we love how well this cooking method holds up in almost any recipe. Our suggestions? Roast some potatoes and serve with dipping sauces for a simple but delicious a la plancha-style dinner (pictured!). We love the extra flavor that the sear brings to our cold calamari salad, or you can toss the calamari in your favorite hot sauce and add them to these calamari tacos. And if you're craving your restaurant favorite, make our Rhode Island Style calamari a little bit healthier by using these this instead of breading and deep frying the rings.
The Stuffed Squid (Calamari Ripieni) recipe is a classic of the Mediterranean cuisine and here we propose a version as simple as it is appetizing: you will only need some bread, Parmigiano Reggiano and Pecorino, anchovies and parsley to make a soft and full-bodied filling, which will reveal a great taste!
There are many different versions: just change an aroma and you will have a dish that is always new and always delicious!
- Squid: 500 g
- White wine: 40 g
- Garlic: 2 clove
- Parsley: 5 g
- Extra Virgin Olive oil as required
- Soft part of the bread: 100 g
- Anchovies in oil: 6
- Eggs: 1
- Parmigiano Reggiano cheese to be grated: 30 g
- White wine: 40 g
- Garlic: 1 clove
- Parsley: 5 g
- Salt to taste
- Black pepper to taste
- Extra virgin olive as required
- Breadcrumbs to garnish
Nutrients in a portion (200g)
Step by step method
To prepare the stuffed squid, first take care of cleaning the squid: rinse the squid under running water, then gently remove the head from the body with your hands and hold it aside. Remove the transparent cartilage pen which is located inside, then rinse the squid pocket under running water and remove the entrails with your fingers.
Remove the outer skin by cutting one end with a small knife and gently pulling. Now take your head back and separate it from the tentacles by carving just below the eyes, then open the tentacles towards the outside and push up the central part to eliminate the rostrum. Finally, finely chop the tentacles with a knife.
Put the squid aside for a while and prepare the other ingredients, then remove the bread crust and cut the bread into cubes, then finely chop the previously washed parsley, which you will use at two different times. Heat the oil in a frying pan, add the clove of garlic and the anchovy fillets and let them melt over low heat, then add the minced tentacles and sauté for 2-3 minutes. At this point remove the garlic from the pan and add the soft part of the bread. After a couple of minutes, add the white wine and mash the bread cubes with a spatula or a spoon so that they absorb the seasoning well. When the liquid has been absorbed, transfer the mixture into a bowl and let it cool, then add the grated Parmigiano, the chopped parsley, the lightly beaten egg, salt and pepper. Knead with your hands to compact all the ingredients well.
Take back the squid that you had kept aside and fill it with the mixture, taking care to leave a couple of centimeters free from the edge. When all the squid are stuffed, fold the edges and close the opening with a toothpick.
Once the squid are closed with toothpicks, sprinkle with breadcrumbs and transfer them to an oiled baking dish.
Add a little more oil to the surface and cook at 180 ° C for about 20 minutes.
Your baked stuffed squid are ready to be served.
Tips & variations
It is advisable to consume the stuffed squid immediately or to keep it in the fridge for a day at the most, in an airtight container. If you wish, you can prepare the filling mixture in advance and store it in the fridge covered with plastic wrap. Stuffed squid can be frozen already cooked.
If you prefer not to use the egg, you can replace it with 1-2 tablespoons of milk: the important thing is to obtain a compact and slightly soft dough.
HOW TO MAKE STUFFED SQUIDS
However, not to ruin the hard work you’ve gone through to gather these components for a great stuffed squid meal, prepare them very cautiously. To start off, ensure the squids are seeded, peeled and heads carefully chopped off. They then should be washed thoroughly, without their membrane, in cold running water for a while. Additionally, the cloves should be crushed into tiny pieces while the other ingredients prepared as per preference.
We can now get to the cooking, shall we? To begin, you can prepare the breadcrumb filling first, and set aside. Do this by pouring the dry breadcrumbs in a bowl, then the cheese on top while binding the mixture with the beaten egg. Mix well for a uniform stuffing. Now prepare the chopped squids, cleaned and seeded. Add the breadcrumb stuffing in them, and pierce them shut with toothpicks in their edges.
How To Cook With Whole Squid, Tentacles And All
It’s time to embrace the cephalopod it’s a new year filled with new experiences and a Brand-New You. A You who wants to cut back on cholesterol and saturated fat by embracing leaner proteins! A You who wants to expand your kitchen repertoire by testing new ingredients! A You who isn’t afraid of slimy stuff! And, not to be understated, a You who wants to save money.
Squid, octopus and cuttlefish are some of the most overlooked fruits de mer. Isn’t the French term for seafood so much more complimentary? Outshined by glamorous bivalves and crustaceans like clams and lobster, squid is a humble ingredient that with patience and creativity can be transformed into $25-a-plate dishes at home. Squid is cheap (about $6 per pound — and a pound is a lot of squid) and easy to find. Perhaps best of all, because properly cooking squid only takes a few minutes, it’s conducive to dinner-in-a-flash.
Deep-fried calamari, while delicious, voids all the health benefits of using fresh squid. Squid is a lean protein low in saturated fat and sodium but high in heart-healthy omega-3 fatty acids. Squid steaks, made from the bodies of larger specimens, can be quite meaty and make excellent alternatives to pork and red meat. So shelve the panko crumbs and beer batter and opt for herbaceous, Mediterranean-influenced dishes that embrace the freshness of the ingredient while keeping your waistline trim.
Key tip: Secure the stuffing inside the squid using toothpicks. (Photo: spikymushroom/Flickr.)
Many recipes call for flash-cooking the squid for just a few minutes to avoid overcooking (which leads to rubbery texture), but I like to roast the bodies whole in a fresh sauce. Instead of sautéed or pan-fried rings and slices, the whole bodies are excellent for stuffing, creating more robust, heartier and flavorful dishes. The recipe below uses whole grains and herbs to elevate the modest filling and act as a grounding base note against the acidity of the tomato sauce. A dash of harissa in the sauce gives the whole dish a subtle kick, which is always welcome. Stuffing the squid can be a little tricky, so just be patient (and use toothpicks). Or recruit an unsuspecting significant other and call it Date Night.
Pan-Fried Squid With Chilled Beans
For the beans
Soak the borlotti beans overnight in plenty of clean cold water.
Drain the beans and transfer to a large pan with three times the volume of water. Add the sage, chilli, garlic and tomatoes.
Bring to the boil then reduce the heat to a simmer. Simmer gently for one hour or until the beans are tender (the time may vary depending on the age of the beans).
Drain off three-quarters of the cooking liquor then transfer the beans and the remaining liquor into a bowl. Remove and discard the chilli and sage. Remove the garlic, mash with a fork then return to the beans and stir through.
Season with salt and black pepper and stir in the olive oil and vinegar.
For the squid
Peel off the wings and outer membrane and remove the head and intestines. Cut in half lengthways and scrape out the inside with a knife. Wash thoroughly with cold water and pat dry.
Lay the squid pieces flat, skin-side down, and score with a sharp knife in a criss-cross pattern.
Season the squid with salt and freshly ground black pepper and rub a little olive oil into the skin.
Place a non-stick pan over a medium heat. When hot, add the squid, scored side down. Cook for one minute until golden-brown, then turn over.
Add the chilli, anchovy fillets, parsley and lemon juice to the pan.
Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss briefly through the other ingredients.
Place a spoon of the borlotti bean mixture in the centre of a plate. Place a small amount of rocket on top and then the chopped squid.
Squid Stuffed with Shrimp
Succulent squid stuffed with shrimp in a light tomato sauce.
- FOR THE SQUID:
- 8 whole Large, Whole Squid, Cleaned
- 3 cloves Garlic, Finely Chopped
- 1 Tablespoon Olive Oil, Or More As Needed
- ½ pounds, 2-⅝ ounces, weight Fresh Or Frozen Cleaned Shrimp
- 6 tablespoons, 2 teaspoons, 4-⅝ pinches White Wine
- 2 Tablespoons Parsley, Chopped
- 2 Tablespoons Parmesan Or Grana Padano Cheese, Grated
- 2 Tablespoons Rice, Or More As Needed
- 2 Tablespoons Homemade Breadcrumbs
- FOR THE SAUCE:
- 2 Tablespoons Olive Oil
- 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Tomato Puree
- 1 bunch Parsley, Oregano, Rosemary, Chopped
- ½ Tablespoons Sugar (optional)
1. Chop squid tentacles.
2. Briefly sauté garlic in olive oil, being careful that it does burn. Add squid tentacles and frozen shrimp, stir.
3. Stir in wine, simmer for 5-8 minutes on low heat or until ¾ of the liquid evaporates.
4. Add parsley, stir, remove from the flame.
5. Add cheese, rice and bread crumbs, stir and combine to obtain a thick, uniform filling for the squid.
6. Fill squid with the shrimp mixture and close each squid with a wooden or metal toothpick. If some of the filling is left over (in case squid are smaller), it can be added to the sauce.
7. Sauté stuffed squid in olive oil for 2 minutes on each side or until golden. When done, place the squid into an ovenproof dish suitable for oven baking.
8. Prepare sauce with the same oil in which squid was sauteed. Add tomato puree, spices and, if necessary (in case that the puree is tart), sugar. Stir and pour over the stuffed squid.
9. Bake squid, covered, in the oven for 35-40 minutes at 180ºC (about 355ºF).
Discover: 6 ways of cooking with squid ink
Squid also comes with green credentials and is considered a good alternative to many other groups of seafood which are dwindling, even being dubbed the 'chicken' of the sea.
Fresh squid is easy to clean with this simple guide and then you can get cooking with any number of squid recipes, from a simple pan-fried squid and chilli beans to chef-inspired recipes like squid sashimi.
Here’s everything you need to know about cooking squid.
Greek Kalamaria Yemista: Stuffed Squid
Greek cuisine has a great number of seafood dishes that take advantage of the country's proximity to the sea and its delicious and nutritious offerings, which can be prepared in a variety of ways. Kαλαμάρια γεμιστά, (pronounced kah-lah-MAH-reeyah yeh-mee-STAH) is one such famous Greek dish, which features juicy and firm squid stuffed with a flavorful sauce filled with classic Mediterranean flavors like tomatoes, parsley, olive oil, garlic, and onions.
Usually referred to as calamari, from the Italian term for squid, these tasty mollusks are a great source of protein, with 13 grams per 3-ounce serving . The firm and tender meat of calamari makes them easy to work with, while the bold and nutty flavor leads to great seafood dishes when either served on its own or combined with other shellfish or different mollusks like shrimp and scallops. Squid makes a simple and tasty appetizer when pan-fried or deep-fried and served with wedges of lemon. That said, our stuffed calamari is a wonderful and filling main dish, especially if accompanied by other Mediterranean-inspired dishes like sun-dried tomato pasta, horiatiki salata, grilled vegetables, and fresh bread.
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