bFeedme

Cooking, Recipe and Food Blog

Stuffed Squid Soup

By

Stuffed squid soup is a delicious dish that is a meal in itself. It can be served as is or with rice. This recipe can seem a bit tedious to make because of the stuffing process, but it isn’t too bad. It just takes a few minutes.

You may also add some chili to the dish to make it a bit spicy. In addition, rice noodles may also be used to give the dish another twist. Simply add some coriander and lime leaves and it is already similar to pho. I also think that shellfish can complement this yummy soup. Simply boil them, take the meat, discard the shells and use the stock. You can use the shellfish meat as part of the filling or  add it to the soup.

 

Ingredients:

550g small squids

2 tablespoons oil

3 cloves garlic, chopped

5 cup chicken or seafood stock

1/2 cup softened glass or vermicelli noodles, drained

Salt and pepper to taste

1/2 cup chopped Chinese celery

For the filling:

1/2 cup minced pork

1/4 cup shrimps, peeled, deveined and chopped

1 tablespoon salted fish, flaked

1 teaspoon cornstarch

1 tablespoon spring onion, chopped

Salt and pepper to taste

 

Clean the squid under running water. Remove the heads and quills. After, chop the squid heads and place it in a medium sized bowl. Add the minced pork, shrimps, salted fish flakes, cornstarch and spring onions. Mix it until all the ingredients are well combined. Season it with salt and pepper.

Get a piece of squid and then spoon some filling into it until it is half full. Seal the end with a toothpick. Repeat this for the remaining squid.

Next, heat the oil in a large saucepan over medium heat. Sauté the garlic for 2 minutes until it becomes fragrant. Pour in the soup stock and increase the heat to high. Bring it to a boil. Add the glass noodles and let it simmer for 4-6 minutes until the noodles are cooked.

Place the stuffed squid in the soup and cook it for 5-7 minutes or until the squid shrinks a bit and the filling is cooked. Stir in the chopped celery and season it with salt and pepper to taste. Ladle the soup in a large bowl or into individual bowl. Serve immediately.

 

Photo Courtesy Of:   spiralmushroom

Stuffed Calamari

By

This delectable stuffed calamari recipe is a filling dish that goes well with salad or vegetables. You may test the squid’s doneness by pricking it with a toothpick. It is also a good idea to precook the rice a bit especially if the squid meat isn’t too thick because we don’t want to overcook it. Otherwise the meat will become tough and chewy.

 

Ingredients:

4-6 medium sized calamari

1/4 cup olive oil

1 onion finely chopped

2 cloves garlic, crushed tentacles from squid, chopped (optional)

1/2 cup long grain rice

2 tomatoes, peeled and chopped

1/3 cup pine nuts

1/3 cup currants

1/4 cup finely chopped fresh parsley

Salt and freshly ground black pepper

1/4 cup olive oil, extra

1/2 cup white wine

1 1/2 cups tomato juice

Lemon wedges for serving

 

Preheat oven to 180C.

Remove the calamari heads and then chop the tentacles. Set aside. Next, clean the calamari by removing the insides including the quill. Rinse it in running water and then rub it with salt. Take out the outer skin and then rinse it again. Dry the squid using paper towels.

For the stuffing, heat the oil in a large frying pan over medium heat and then sauté the onions and garlic for 3-5 minutes until the onion is translucent. Add the chopped squid tentacles, rice, tomatoes, currants, pine nuts, parsley and pepper. Mix well.

Spoon some filling into the calamari. Fill around three fourths, making sure that there is some space for the rice once it gets cooked. Seal the open end of the squid using a toothpick or cotton thread.

Sear the calamari in the frying pan over high heat for 2 minutes and then place them in a baking dish. Pour in the wine and tomato juice. Cook it for 15-20 minutes or until the calamari is tender. Remove the thread or the toothpick and set the calamari aside. Reserve the cooking liquid.

Place the cooking liquid in a small saucepan over high heat. Bring it to a boil and then set the heat to low. Let it simmer for 10-15 minutes or until the sauce thickens and it is reduced in half.

Cut the calamari in 1/2 inch thick slices and transfer them to a serving plate. Serve with the prepared sauce and lemon wedges.

 

Photo Courtesy Of: avlxyz

Grilled Feta Stuffed Squid

By

This is a Greek squid recipe often served during summer. Add more ingredients for the stuffing as you wish. I like it with tomatoes.

Grilling squid retains its sweetness especially when it is fresh. When buying squid, choose medium sized ones as the bigger ones have thicker meat which can be quite tricky to grill. Larger squids are better for stews and soups.

Serves 4

Ingredients:

4 medium squid, cleaned (1 kilo)
4-8 finger length slices of feta cheese

Marinade:
1/2 cup extra virgin olive oil
5 cloves garlic, crushed
4 oregano sprigs, leaves removed and chopped
salt and ground black pepper
lemon wedges to serve

Wash and clean the squid well. Make sure to remove the ink sacs.

Prepare the marinade by combining the olive oil, garlic and oregano sprigs. Whisk well. Season it with salt and pepper.

In a shallow tray or pan, line the squid and feta cheese; pour the marinade. Let it stand for 30 minutes.

Gently stuff the squid with feta and cilantro leaves.

Grill the squid on low fire for 5-8 minutes or until the squid turns white and the flesh changes color. Turn them over at least once to make sure it is cooked through. Do not overcook the squid, otherwise it will be chewy.

Serve immediately on a bed of greens and lemon wedges.

Photo Courtesy Of: mahr