Stuffed Squid with Squid!
- Prep Time:
- Cook Time:
- Ready Time:
2 hour, 0 min
- one pound of squid tubes and tentacles cleaned
- one large onion chopped
- 1 teaspoon sugar
- 1/4 cup apple cider optional
- kosher salt and pepper
- olive oil
- 2 cups canned peeled tomatos
- 3 gloves of garlic finely chopped
- kosher salt
- olive oil
- splash of dry red wine
Start by taking your sliced onion and in a medium heat pan start cooking them in a good amount of olive oil, kosher salt a little sugar and some apple cider. This is gonna take about 45 min but get them so they are almost onion jam. Once done set aside and move onto the tentacles.
Take the tentacles and do a rough chop on them and add them to the caramelized onion and mix together. Now comes the tricky bit, open up the ends of your squid tubes and stuff that mixture into them until full and seal the open end with a skewer as seen in the photo. Now take your simple tomato sauce that you have prepared and in a baking dish place the stuffed tubes and ladle on enough sauce to just coat all the tubes completely.
Put this is a 350 degree oven covered with foil until the sauce is bubbling and the juices are running out of the tubes about 45 min to an hour. To finish take off the foil and crank the heat to 425 degrees and you will see the sauce start to reduce and caramelize onto the tubes. Once the sauce and the tubes are one take out and let rest for 5 min.
To plate slice up a couple of the tubes and place around the whole ones and garnish with some chopped chives or even some Parmesan cheese. These are a Italian/Spanish (they will fight over this one) treat that just makes me want to think that the squid is just as Nobel as the pig.
NOTE: simple tomato sauce: saute the garlic with some kosher salt and olive oil for a few min then add the tomatoes with a some kosher salt, splash of red wine and simmer for 40 min and cool.