Just took this picture Fresh squid from the sea . Any good recipe please?
Fresh squid from the Sea any good recipe please
Clean and remove tanticles. Make a stuffing with old-day bread crumbs, chopped garlic, parsley, 1 egg, some grated cheese, salt and pepper. Mix well, Take a little stuffing and place into each squid. Secure end with tootpick. (Do not use too much stuffing as it will expand once cooked). Saute' stuffed squid in a little olive oil (10 minutes or so). Add some finely chopped tomatoes and simmer for an additonal 15 minutes. Serve with a side dish of fresh or frozen peas and few peal onions.
make a simple risotto with chorizo, tomatos and chicken stock and stuff the squid searin a hot pan and squeeze fresh lime and fresh tomato juice over it
Oh, my! Wow to both photos. . .that's all I can say right now. I'm speechless from jealousy.
I've done a stuffed version similar to casa-giardino's but the one thing I encountered with squid somewhat larger than the average grocery chain size (which yours appear to be in the photo) is that they need longer simmering in more liquid. I had some once that took at least 45 min. they were delish once cooked but really needed the braise to tenderize them.
I have also been told that the Asians stuff them with a sausage mixture and grill them. But, I haven't tried it yet. I'd love to know how yours turn out as I still have some in the freezer awaiting the dinner table.
P.S. add chopped up tenticles to your stuffing.
Wow! Have never seen these. there is a restaurant in San Francisco that does calamari steak, I believe with giant squid. It is delicioius, pan sauteed in garlic butter. I wish I had a recipe, but I suspect you'd cut off the tenticles, then cut open the squid to flatten it into a big steak.
Thank you for all your beautiful recipes will make all and definitly take picture and post to food52.
Yesterday we made a Stir Fried Squid With curry leaf, pepper and salt
FWIW, what you have there actually appears to be cuttlefish, rather than squid. Squid, even the big ones, has a more elongated body and a clear 'plastic' bone, while cuttlefish has a white bone that is a bit chalky.
Can often be used interchangeably, but cuttlefish tends to have a thicker flesh. I actually generally prefer cuttlefish when I can get it. Yours look gorgeous and amazingly fresh!
I'm quite fond of Marcela Hazan's quid and potato recipe, and think it especially works well with thick chunks of cuttlefish!
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