STUFFED SQUID, LISBON STYLE
Provided by William Grimes
Categories appetizer
Time 1h45m
Yield Six servings
Number Of Ingredients 25
Steps:
- In a small, heavy skillet, saute the bacon in 1 tablespoon of the olive oil over moderate heat 5 to 6 minutes, or until the bacon bits are crisp; remove with a slotted spoon and drain on a paper towel.
- Spoon 2 tablespoons of the bacon drippings into a large, heavy kettle, add the remaining olive oil and turn heat to high; reserve remaining 1 tablespoon dripping for the stuffing. When oil is very hot, add the onions, carrots and garlic. Saute over moderate heat, stirring often, about 5 minutes or until onions turn glassy. Mix in fish stock, wine, tomato paste and lemon juice; add the bay leaf. Bring to a low boil, then lower heat and simmer gently while you make the stuffing.
- Make the stuffing: In a large, heavy skillet, heat the 2 tablespoons olive oil and the reserved 1 tablespoon of the bacon drippings. Add the onion, garlic and carrot and saute over moderate heat 5 minutes, or until the onions begin to turn glassy.
- Add the chopped squid tentacles; turn heat to low, cover and steam 20 minutes.
- Mix in the prosciutto, tomato paste, bread crumbs, wine, water, pepper and parsley and cook, stirring, 2 to 3 minutes, or until the mixture is very thick and pastelike.
- Remove from heat, let cool slightly, then blend in the egg yolks.
- Push the stuffing into each squid until about 3/4 inch from the top; close top with a toothpick. Do not stuff too near the top or too compactly, since the stuffing will expand when cooked.
- Lay the squid in the kettle of simmering sauce; cover and simmer 1 hour. Remove the squid, spoon the sauce over it and serve with bacon bits sprinkled on top.
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willie rhodes
[email protected]I'm going to try this recipe with a different type of sauce. I think a tomato sauce would be good.
md johir uddin
[email protected]This recipe looks delicious, but I'm going to have to make some substitutions. I don't have any squid on hand.
Samantha sansome
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'm going to have to check my pantry.
Sagar Neupane
[email protected]I'm going to make this recipe for my next dinner party. I think my friends will love it.
Donn Vierengel
[email protected]This recipe is perfect for a special occasion. I'm going to make it for my anniversary dinner.
Craig Lovell
[email protected]I'm going to try this recipe with a different type of seafood. I think shrimp or scallops would be good.
Kasie Newsam
[email protected]This recipe is a bit too complicated for me. I'm going to try to find a simpler recipe.
Vivian Chioma
[email protected]I'm not sure how to cook squid. I'm going to have to do some research before I try this recipe.
Farzana Muhammad
[email protected]This recipe looks delicious. I'm going to try it this weekend.
Rashk Siddiqui
[email protected]I've never had stuffed squid before. I'm not sure if I'll like it.
Ali Hussanian
[email protected]I'm a vegetarian, so I don't eat squid. But I'm sure this dish is delicious for people who do.
Cams Chungata
[email protected]I'm allergic to squid, so I can't eat this dish. But it looks delicious!
Sara Amira
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Rich Boss
[email protected]This dish was a bit too spicy for my taste.
Mary Wilbourn
[email protected]I'm not a big fan of squid, but I tried this recipe and I was pleasantly surprised. The squid was cooked perfectly and the stuffing was delicious.
Salaseini Maramaniluvuka
[email protected]This recipe is a great way to use up leftover squid. I had some squid that I had cooked the night before and I used it to make this dish. It turned out great!
Xxxtentacion Sad
[email protected]I made this dish for a party and it was a huge success! Everyone loved it.
martin mulenga
[email protected]I followed the recipe exactly and the squid turned out rubbery. I'm not sure what went wrong.
Jolil Uddin
[email protected]This stuffed squid dish was a hit with my family! The flavors were perfectly balanced and the squid was cooked to perfection. I will definitely be making this again.