Marinated Stuffed Squid

Prep Methods/Techniques ,
Cuisine
Course
Servings 8
Description
The ingredient list for this recipe is long enough to scare anyone off, but the recipe is not hard and it makes a lot. Once the ingredients are assembled the work goes quickly.
Noted on 5/11/2013
Ingredients
    Squid and Stuffing
  • 1 oz (about 20) blanched almonds
  • 3 tbsp pine nuts
  • 5 hazelnuts
  • 2 1/2 lb cleaned squid with tentacles, the bodies should be about 7 inch long
  • 1/4 lb pancetta
  • 1/4 lb lean pork, chopped
  • 1/4 lb veal, chopped
  • 4 clove garlic, peeled and minced
  • 1 tbsp chopped parsley
  • 1 oz dried mushrooms (soaked for 30 minutes in warm water, stems removed) or 3 ounces fresh wild mushrooms
  • 1 large egg, lightly beaten
  • 1 slice bread, crusts removed soaked in milk, then squeezed dry
  • 1/2 tsp freshly ground black pepper
  • 2 tsp salt
  • 1 tbsp dry sherry
  • 1 tbsp brandy or Cognac
  • 1 tbsp grated onion
  • 1 tsp paprika
  • 2 tbsp minced prosciutto
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 small leek, carefully washed and coarsely chopped
  • 1 medium carrot, peeled and coarsely chopped
  • 1/2 cup dry white wine
  • 1 cup clam juice
    • Dressing
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 clove garlic, peeled and minced
  • 1/4 tsp thyme
  • 1 tbsp minced parsley
  • Salt and freshly ground pepper
Method
  1. In the bowl of a food processor, grind the almonds, pine nuts and hazelnuts until very fine. Transfer to a large mixing bowl.
  2. Place the tentacles in the bowl of the processor. Add the pancetta, pork, veal, garlic, parsley and mushrooms and grind rather finely. The mixture should retain some texture. Add this mixture to the ground nuts.
  3. Add the egg, bread, pepper, salt, sherry brandy, grated onion, paprika and proscuitto. Stir or use your hands to combine.
  4. Scrape the mixture into a pastry bag and clip the tip of the bag so that the mixture can be piped into the squid bodies Fill the bodies a bit more than half full and close with a toothpick.
  5. Heat the oil in a large shallow pan and sauté the chopped onion, leek and carrot until the onion is wilted. Add the stuffed squid and sauté (but do not brown) for about 5 minutes. Pour in the white wine and fish broth, bring to a boil, lower the heat, cover and simmer for 1 hour.
  6. To make the dressing, combine all ingredients in a processor and process until smooth and creamy.
  7. Remove the squid from the cooking liquid and drain well. Discard the liquid Cut the squid in 1/2-inch slices, arrange in a dish and drizzle with dressing. Cover and marinate in the refrigerator overnight. Bring to room temperature before serving.
Cook's Notes
The filling of the squid bodies is most easily accomplished with a disposable pastry bag. Fill the bag with the stuffing mixture and snip a fairly large hole in the tip. Insert the tip into the squid body and squeeze. Be careful not to fill the body too full because the squid will contract while cooking.
Yield
8 or more appetizer servings along with other tapas
Ingredient Notes
Bacon can be substituted for the pancetta and thinly sliced ham for the proscuitto.
Advance Prep
This dish should be prepared at least 1 and up to 3 days ahead of time
Special Equipment
Food Processor
Disposable Pastry Bag
Source/Adapted From
Tapas: The Little Dishes of Spain by Penelope Casas