IN THIS month's Cooking Corner I’m going to show you how to stuff whole baby squid with a delicious seafood-based stuffing. The final step is to braise the stuffed squid in a savoury tomato-based sauce.
An easy way to stuff the squid is to place the stuffing mixture into a plastic bag and push it to one corner. Then simply nick a small amount of that corner off. This will turn the plastic bag into a makeshift piping bag to pipe the stuffing into the body of the squid. I like to use a coarse peasant-style bread for the breadcrumbs. It maintains texture without turning to mush and absorbs all the delicious flavours of the stuffing.
3 tablespoons olive oil
1 cup fresh breadcrumbs
250g green prawns
1 clove garlic, crushed
2 tablespoons fresh parsley, chopped
100g grated fresh parmesan
Salt and pepper
1 x 700g bottle tomato passata
1 onion, finely chopped
1/2 cup white wine
1 teaspoon fresh oregano leaves (or 1/2 teaspoon dried)
• For this recipe I like to use 2kg of squid. Start by cleaning the squid, including the tentacles. Rub the skin off the squid and rinse out the body cavity. Drain well.
• For the stuffing, begin by removing the heads of the green prawns, and then peel and de-vein them. Chop the prawns up roughly.
• Heat two tablespoons of the olive oil in a frypan over a medium heat. Add the breadcrumbs, prawns and garlic to the pan and stir fry until the breadcrumbs are golden brown.
• Remove the pan from the heat and add the parsley, parmesan, salt and pepper. Stir to combine the ingredients. Allow to cool before piping the stuffing mixture into the squid tubes. Close the ends of the squid tubes with a wooden toothpick.
A hint is not to overfill the squid because the stuffing swells as it cooks and may split the squid.
• To make the sauce, simply add all the sauce ingredients together in a large pot. How easy is that?
• Heat the remaining olive oil in the same frypan and carefully sauté the filled squid and the tentacles for a couple of minutes on each side.
• Remove the filled squid from the frypan and add to the pot with the sauce, along with the cooked tentacles. Bring the sauce to a gentle simmer and simmer for about 30 minutes, depending on the size of the squid.
• Remove the tooth picks from the squid, and then serve.
• One serving suggestion is to serve the stuffed squid as it comes, with heaps of crusty bread to mop up the sauce. Another option is to lay the squid on a bed of saffron-infused rice with a sprinkling of chopped parsley. Enjoy!Reads: 1070