Did you know that squid is a member of the octopus family? It is relatively cheap to purchase compared to crab, lobster, salmon, halibut and oysters. However, squid has had a bad reputation as being only fit for the calamari appetizer. The recipe here will surprise you and I hope you will give squid a fair shot at your table. Squid tubes prepared in this fashion is fork-tender, has a mild and delicious flavor, and is unique to anything you will ever experience. This is very unlike the sometimes chewy, deep fried calamari (that I also like very much dipped in marinara sauce) that we find on the menu as an appetizer. Experiment with the fish you choose to mix with the stuffing. The original recipe called for chopped prawns, but lobster, crab, halibut, orange roughy and any white fish will do. Tonight I am using left over King crab and have substituted quartered, seeded cherry tomatoes for the tomato. Also experiment with a variety of cheeses that complement the fish you are using. The original recipe called for cheddar...eeewwww....not with fish what they heck were they thinking? Use a hard white cheese or cheese blend like a mix of Parmigiano-Reggiano/Gruyere. Fred Meyer had a fantastic new cheese on display that I will be using....taste and try Gran Queso Sole....it's a lovely, buttery, tangy cheese--a bit expensive...but who cares? It's great!
2 squid tubes, washed and dried with paper toweling
3 TBSP Crab, fish, clams, shrimp etc
1 tomato, seeded and diced
2 chopped green onions
1/4 tsp. cayenne and black pepper
1/2 tsp. ground of each: cumin, paprika, salt, coriander
1 egg, beaten slightly
1/2 cup Italian style bread crumbs
1/4 cup butter melted
1/2 cup of wine and fish stock
Wash, drain squid tubes and set aside. In a bowl, combine fish/clams/shrimp (whatever you are using), tomato, onions, seasonings, egg, bread crumbs and melted butter. Mix together well. Roll into a log that can be inserted into the squid tube or fill the tube. Secure the bottom with a toothpick.
Lightly coat the bottom of a pan with olive oil. Brown squid on both sides. Add Wine/Stock and cover with a lid. Allow to simmer for 25 minutes. Remove squid from the dish and slice almost all the way through, spoon some of the sauce from the pan over the squid and serve.
I am serving this dish with Garlic Basil Quinoa an Spinach Salad with Dried Blueberries, Shaved Sole Cheese, Grapes and Alaskan Raspberry Vinegrette