GREEK-STYLE STUFFED SQUID
Make sure not to use squid that have bodies over 7 inches long; 5 to 6 inches is ideal.Do not over-stuff them as the filling expands and the bodies shrink as they are cooked, so they would burst open. Use a pan with a tight-fitting lid to prevent the sauce from evaporating. For best flavor, do not use canned diced tomatoes, as they are inferior to the whole ones (less ripe). From "Jane Brody's Good Seafood Book", 1994.
Provided by zeldaz51
Categories Squid
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make sure the squid bodies gave been thoroughly gutted. Rinse them, pat dry, and set aside. Place the chopped tentacles in a dish and set them aside.
- Prepare the stuffing: Briefly heat the olive oil in a medium-sized skillet, add the onion and garlic, and saute the vegetables 1 minute. Add the chopped tentacles and saute 1 minute. Remove the skillet from the heat, add all the remaining stuffing ingredients, EXCEPT the squid bodies, stirring to combine thoroughly.
- Stuff the squid: With your fingers or a very narrow small spoon (like a demitasse spoon), place about 2 1/2 tablespoons of the stuffing into each body, leaving some room in the cavity to allow for shrinkage as the squid cooks. After the stuff has been divided into the squid bodies, secure the opening of each by weaving a toothpick through it horizontally.
- Prepare the braising sauce: Use a skillet or braising pan with a tight fitting lid that is just large enough to hold all the squid in a single layer. Briefly heat the olive oil, add the onion and garlic, and saute for 1-2 minutes, until the onion is just soft. Add the remaining sauce ingredients and bring to a simmer.
- Braise the squid:.
- Add the stuffed squid to the sauce in a single layer. Bring to a simmer, then turn the heat to low, and cover the pan tightly. Gently simmer for 50 minutes to 1 hour (the longer time for larger squid), checking after about 40 minutes to be sure the liquid has not evaporated and adding some wine or water if needed. Serve the squid hot with some of the sauce spooned over them.
Nutrition Facts : Calories 216.9, Fat 9.5, SaturatedFat 1, Sodium 155.9, Carbohydrate 25.8, Fiber 2.6, Sugar 7.6, Protein 3.9
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Dipin Gurung
[email protected]I love this recipe! It's so easy to make and the squid is always cooked perfectly. I usually serve it with a side of rice or potatoes.
Mac Muliro
[email protected]This recipe was a bit too challenging for me. The squid was difficult to clean and the stuffing was a bit too complicated. I think I'll stick to simpler seafood recipes in the future.
Mithoun hasan
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The squid was tender and flavorful, and the stuffing was delicious. I would definitely make this again.
Keneilwe Keolebogile
[email protected]I've made this recipe several times and it's always a hit with my guests. The squid is always cooked perfectly and the stuffing is always delicious. I highly recommend this recipe!
Ashraf Boula
[email protected]This recipe is great for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
Rabah Bouchnafa
[email protected]I'm allergic to squid, so I can't attest to the taste, but my husband loved it! He said it was the best squid dish he's ever had.
Haman Ceverino
[email protected]This dish was a disappointment. The squid was tough and the stuffing was flavorless. I would not recommend this recipe.
Zaryab Shah
[email protected]I love this recipe! It's so easy to make and the squid is always cooked perfectly. I usually serve it with a side of rice or potatoes.
Sohail Samo
[email protected]This recipe was just okay. The squid was a bit overcooked and the stuffing was a bit bland. I think I would have liked it more if I had used a different type of squid.
Blake Rodden
[email protected]Wow, this recipe is amazing! The squid was so tender and the stuffing was so flavorful. I will definitely be making this again.
Merajislam Raj
[email protected]This dish was a bit more challenging to make than I expected, but it was worth the effort. The squid was a little tough, but the stuffing was delicious. I would recommend using a meat mallet to tenderize the squid before cooking.
Blackson Kapwaya
[email protected]I'm not a huge fan of squid, but I was pleasantly surprised by this recipe. The squid was cooked perfectly and the stuffing was very tasty. I would definitely make this again.
Lizzie
[email protected]This Greek-style stuffed squid recipe was a hit with my family! The squid was tender and flavorful, and the stuffing was packed with delicious Mediterranean flavors. I especially loved the combination of herbs and spices in the stuffing.