Squid Stuffed Squid
Filed under
Seafood
Prep: 45 min | Cook: 30 min | Servings: 4
Recipe courtesy Alton Brown, 2006.
Ingredients
- 1 tbsp Olive oil
- 1/4 cup Onion, finely chopped
- 1/2 tsp Kosher salt
- 1 clove Garlic, finely minced
- 10 Squid, 8 to 10 whole, 3 to 5 inches each
- 2 oz Shrimp, raw
- 1/4 cup Bread crumbs, fresh
- 2 tbsp Tomato, finely chopped
- 2 tsp Lemon zest
- 2 tsp Ginger, fresh, finely chopped
- 1 tsp Parsley, fresh leaves, chopped
- 1/4 tsp Black pepper, freshly ground
- 2 cup Marinara sauce, prepared tomato or spaghetti sauce
Directions
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a medium saute pan over medium heat. Sweat the onions with the salt until translucent, 1 to 2 minutes, without browning. Add the garlic for another minute. Cool in a medium bowl.
- Clean the squid, separating the tentacles and discarding the heads. Turn the tubes inside out (they hold the stuffing better) and refrigerate.
- Pulse the tentacles and shrimp 6 to 8 times, until no large pieces remain but not smooth. Add to the onions with the bread crumbs, tomato, lemon zest, ginger, parsley and pepper and mix well.
- Pipe the stuffing into the tubes from a resealable bag with a corner snipped (or a pastry bag), dividing it evenly. Don't overstuff.
- Lay the tubes in an 8 by 11-inch glass baking dish, cover with the sauce, cover tightly with foil and bake 30 minutes. Serve immediately.