Author Notes: It struck me a while ago that stuffed squid was a canvas very much like chiles rellenos. You can go in a million directions with it. I've stuffed squid with a ground veal mixture, spiced rice and veggies, or, once, duxelles. You can bake them or grill them. They were all good, but when the relleno analogy struck me, I realized I might be able to combine two of my favorite things on earth: squid and rellenos. I tried to stuff the squid into the chiles, but that...well..was not a great product. So I went for the inverse, and it turned out to be a delicious hit.
Be warned! You likely will have some extra stuffing. In which case I suggest you bite the bullet: put it in the fridge and the next day add an egg and a little bit of breadcrumbs, form them into balls, dredge/coat them, and fry them.
- 12-14 Squid bodies, biggest you can find.
- 4-5 Squid tentacles, minced
- .25 pounds Spanish Chorizo, finely chopped
- 2 cups fresh ricotta
- 1-2 cloves of garlic, minced
- .25 cups Spanish onion, finely chopped
- half bunches italian parsley, reserve some for garnish
- 2 pinches cayenne pepper. How much is up to you. I love kick.
- 2 Poblano Chiles, roasted, skinned and finely chopped.
- 1 jar, approximately, of red or green enchilada sauce, or equivalent homemade (preferable).
- .25 cups queso manchego, plus more for garnish.
- Clean and rinse your squid bodies, removing any cartilage that may be inside. Heat the oven to 375.
- In a medium pan on medium heat, sweat the onions until tender, about 7 minutes. Add the garlic and chorizo and let it fry for another 2 minutes. If you want a more robust chorizo-flavor, add it in with the onions.
- Put the onions and chorizo mixture into a large bowl and allow to cool. When it has cooled, make your stuffing, adding the parsley, manchego, ricotta, tentacles, and poblanos to the bowl. Add s & p to taste (remember the cayenne is in there though!).
- Stuff the squid bodies with the mixture. The silkiness of the ricotta makes this step easier. Don't be afraid to stuff those guys full!
- Close up the ends of the stuffed squid bodies with toothpicks.
- In an oven-proof dish, lay out a thin layer of the enchilada sauce. Place the stuffed squid bodies in the dish. Add more enchilada sauce on top and I like to add a drizzle of olive oil atop that. Do not add salt; it can make the squid tough during cooking.
- Put foil on top of the dish, and put it in the preheated oven for 20 minutes. Take the foil off and give it another 10 minutes.
- Garnish with some manchego (or, if you prefer, queso fresco). Serve alongside some rice and beans and enjoy immediately!
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta