Stuffed Squid

[pisces_australis]

Hi all, i tried to make stuffed squid the other day with fresh tubes that i,d caught early that day.

the idea i had was to get some green prawns and a few scallops and use this for the stuffing.

Placed in a pyrex dish and cover with tinned tomatoes placed in the oven on medium and you could say poached in the tomato juice.

Well it looked ok smelt ok but the actual squid it self tatsted like cr.p or for want of a better word.

I dont know if i,m missing out on a special process here thats causing this,as i eat this squid a lot but usually crumbed or just salt n pepper style.

Can anyone out there tell me what i,m doing wrong,,,,the stuffing was chopped up green prawns a few scallps some butter with a little garlic. I,d spent about 10 bucks on some prawns and scallops that turned out to be a waste really.

Cheers ian

[masejess33]

I have done alot of cooking to do with squid, from simply fried rings to stuffing, the one thing i haev learnt is not to poach them ...

also if you have a griller option in your oven use that when stuffing.

[rocksy]

stuff them with mostly cooked or completely cooked if your using prawn meat because it takes so long to get the heat to it.

put them on a barbq plate and just slowly roll them down the plaet until the colour is right and they are done. 1 min absolute max.

[fdefinis]

Squid must always be cooked either very quickly as in frying or slowly at low temperature as in braising. Anything in between will make it tough as rubber bands and relatively unpleasant to eat.



If you want to stuff the bodies, use a stuffing that will not dry out or become overcooked during the slow braising process. Italians make a wonderful dish with a stuffing of fresh bread crumbs (not the dry stuff in a box) mixed with an egg, parsely, olive oil and some bits of chopped tentacles. The stuffing should be just moist enough to hold together. Pack it loosely into the bodies--to tight and the bodies will split when they shrink during cooking. Close the end of the bodies with a toothpick or thread.



Saute the stuffed bodies briefly in olive oil. Then add a quarter cup of white wine and a couple of cups of crushed tomatoes. Cover and simmer at VERY low heat for 45-60 minutes. Remove the thread or toothpicks before serving.



You can get the recipe in Marcella Hazan's "Fundamentals of Italian Cooking" or other authentic Italian cookbooks.

[pisces_australis]

[quote name='fdefinis' post='18703' date='Apr 27 2010, 04:27 AM']Squid must always be cooked either very quickly as in frying or slowly at low temperature as in braising. Anything in between will make it tough as rubber bands and relatively unpleasant to eat.



If you want to stuff the bodies, use a stuffing that will not dry out or become overcooked during the slow braising process. Italians make a wonderful dish with a stuffing of fresh bread crumbs (not the dry stuff in a box) mixed with an egg, parsely, olive oil and some bits of chopped tentacles. The stuffing should be just moist enough to hold together. Pack it loosely into the bodies--to tight and the bodies will split when they shrink during cooking. Close the end of the bodies with a toothpick or thread.



Saute the stuffed bodies briefly in olive oil. Then add a quarter cup of white wine and a couple of cups of crushed tomatoes. Cover and simmer at VERY low heat for 45-60 minutes. Remove the thread or toothpicks before serving.



You can get the recipe in Marcella Hazan's "Fundamentals of Italian Cooking" or other authentic Italian cookbooks.[/quote]





Thanks for the info so far lads........i must say that the squid wasnt tuff by any means quiet tender but it just had this for want of a better word a synthetic taste about it.

Not to worry i will experiment with a few recipes and the advice i have so far.

Thanks.

Regards ian

[pisces_australis]

Stuffed squid



Select squid tubes about 4/5 inches in length.

Clean as usual wash and sprinkle a little salt.



Prepare the stuffing as follows

For a dozen or more Squid tubes tube size may vary the qantity .

Half cup boiled rice with salt

2 tbls pine nuts

2 tbls currants – boiled for about 10mins and drained

2tbls chopped parsley

Dry bread crumbs

salt and pepper

simmer one cup of chopped onions in half cup oil til golden brown

add the rice, currants, pine nuts and parsley – cook all together for a few mins

Pour in dish and cool slightly. Stuff each squid tube with a small amount, using a tsp

Close the opening with tooth picks

Line up the squids in a baking pan or pyrex dish and pour over the following sauce.



Mix in a bowl 4-5 tbls oil, 4-5 tbls tomato sauce , 1 small glass white wine,

Salt and pepper to taste, and 3-4 tbls water



After pouring the sauce onto the squid, spread on them the parsley and the dried breadcrumbs, about 2-3 tbls of each

Bake in a moderate oven for about 1 hour



After cooking this I,d add more pine nuts, you can also roast these a little, and add more currants.

The dish is better served cold with a nice salad, great for summer and also cuts better when firm.

When serving pour over some of the sauce from cooking.

Don’t cover the squid with sauce the squid should be mostly exposed so as to crunch up the parsly and bread crumbs on top.

squid should at least be 75% out of the sauce .

Cheers ian.

[glen]

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