Date: 23 Aug 93 07:44:35 CST
Recent recipes from the net.
A Collection of Squid Recipes from Netters
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Squid Stuffed with Spinach and Ricotta Cheese
(from The Fish-Lover's Cookbook by Sheryl and Mel London)
Serves 6
12 squid, about 6 inches each, cleaned.
1/2 lb ricotta cheese
2 lbs fresh spinach, steamed lightly, and
liquid squeezed out
1/4 cup grated Parmesan cheese
1/2 tsp black pepper
1/4 tsp grated nutmeg
2 Tbl finely minced fresh parsley
1 egg, slightly beaten
2 Tbl olive oil
2 cloves garlic, finely minced
1.5 lbs plum tomatoes, pureed in blender
1 Tbl tomato paste
1/2 tsp fresh rosemary or 1/4 tsp dried
1.5 Tbl butter
3 Tbl pine nuts or sunflower seeds
Cut off tentacles so that you have just the body cavity. Make
sure to keep it whole so you can stuff it without leaks. Reserve
the tentacles.
Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,
parsley and egg. Set aside.
Heat the oil at medium in a large heavy skillet or saucepan.
Add the garlic. Stir and cook for a few seconds. Add the tomatoes.
Bring to a boil and add tomato paste. Lower heat and add rosemary.
Simmer sauce for 25 minutes, stirring occasionally.
While the sauce is simmering, stuff the body of each squid only
about 1/3 full of the spinach/cheese mixture. If you overstuff
them, they will explode. You might also want to poke a hole or
two in the body of the squid. Fasten the opening of each squid
with a toothpick.
After the sauce has cooked, place the stuffed squid in the
simmering sauce. Add the tentacles to the sauce. Simmer for 3
to 4 minutes. Then turn carefully and simmer for an additional
3 minutes.
While the squid is cooking, melt the butter in a clean pan and
toss the pine nuts in the butter until golden. Watch carefully;
pine nuts have a tendancy to burn.
Lift out stuffed squid to a warm, flat serving dish with sides.
Spoon sauce around and garnish with pine nuts.
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Squid Salad a la Binh
(from Today's Gourmet II by Jacques Pepin)
Serves 4
1 lb squid, cleaned
4 cloves of garlic, crushed and chopped fine (1 Tbl)
2-3 small Thai hot peppers, seeded and chopped (1/2 tsp)
1 cup very thinly sliced onions
3 Tbl lime juice
1/4 cup shredded fresh mint
1/4 cup shredded cilantro leaves
2 Tbl nuoc mam (fish sauce)
1/2 tsp sugar
1/4 tsp salt
4 large lettuce leaves
Bring 6 cups of water to a boil in a large pot. Cut the body of
each squid crosswise into 1 inch slices and the tentacles into
1/2 inch pieces. Add the squid to the boiling water and cook
for about 3 minutes, stirring occasionally, just until the water
comes back to a boil. Do not overcook as squid has a tendency
to get tough and chewy when overcooked. Drain immediately.
Combine the remaining ingredients except the lettuce in a serving
bowl large enough to hold the squid. Add the hot, drained squid
and toss until well mixed. Set aside for at least 10 minutes (but
best if marinated for 24 hours) stirring occasionally so that
the dish can develop flavor. Can be kept in the refrigerator for
4-5 days.
Serve on lettuce leaves.
A very low fat salad (2.2 gms so the recipe says) since there
is no oil.
Sharon Badian (seb1@dr.att.com)
--------------------------End Recipe----------------------------------
From: dimitri@cs.heriot-watt.ac.uk (Dimitrios Theotokis)
This a Greek seafood recipe. The squid maybe frozen but fresh makes all
the difference. It has a cooking time of about an hour and 10 minutes.
It is one of the rarer squid recipes which is not widely used in Greece
any longer. Can be made *hot* if chili pepper, paprika and cayenne are
added to the stuffing but I prefer it without.
STUFFED SQUID WITH RICE AND NUT STUFFING
Ingredients:
12 small or medium squid
1 cup chopped onion (preferably spanish)
3 tbs fresh parsley (greek) if greek parsley is not available then add a
pinch of fresh coriander.
3/4 cup olive oil (good quality)
1/2 cup cooking rice (basmati) not uncle ben's
1 tsp tomato puree
1/4 cup raisins (golden)
2 tbs pine nuts.
1 1/2 tsp salt
1/8 tsp pepper
1 cup red or white wine preferably white but red will do if nothing else
4 tbs water
Preparation:
1. Remove heads and tentacles of squid and keep.
2. Remove back fin-like part of squid and keep.
3. Finely chop onion parsley/parsley-coriander
Procedure:
For the stuffing:
In a large pan heat olive oil until hot. Add onion, squid
heads, tentacles and fin-like parts and cook until there is a
change in the color of the tentacles, heads and fin-like parts
of the squid. Usually they turn redish but depends on the kind
of squid you use.
Add rice, pine nuts, tomato puree, raisins, 1 tsp salt, pepper
and cook for five (5) minutes. Remove from stove and leave to
cool down.
Stuffing the squid.
Fill each of the 12 squid with some of the stuffing. Using
toothpicks close the opening.
Place squid in an already buttered/oiled baking pan/dish one
next to another.
Add wine, olive oil 1/2 tsp salt and water and cook in a
pre-headed to 350 degrees C oven for one (1) hour.
Serving suggestions:
Can be served as a main dish with side salad. Tzatziki is very
pleasant with it.
Can also be served as a snack to ouzo or any other aperitif.
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