Love Notes


Look what I found when I opened the door the other day. What’s amazing is I receive this in addition to love SMS. It meant my stuffed squid experiment was successful.

It is embarrassing to post this, because I didn’t follow the recipe, nor had I the right ingredients. But few things are pretty obvious:

  1. Baked squid is very tender.
  2. Squid shrunk by almost half when cooked. Tsk!
  3. Baked squid in tomato sauce is like toasted bread with salted butter.
  4. PLEASE use a bigger squid next time!!! Duh!

BAKED STUFFED SQUID IN TOMATO SAUCE
(inspired by All recipes)
serve 2, as side dish

6 small squids (at your own peril!) or 2 large squids 
3 tbsp OO
1 cup cooked plain rice
1/2 small yellow onion, diced
2 large clove garlic, minced
1 small carrot, diced
1 yellow or green bell pepper, diced
salt
black pepper
nutmeg

1/2 tsp dried oregano
3-4 anchovies fillet, pounded
Half bottle (200 gr) tomato pulp or tomato sauce
sugar
(optional)

  • Preheat oven to 175 C.
  • Clean your squid & remove the skin. Remove the head and tentacles, throw away the head but chop the tentacles into smaller pieces. Careful with the ink, if there is. Pat dry the body and set aside.
  • In a skillet, heat up 2 tbsp olive oil and add in the onions, carrots and the bell pepper. Stir for 1-2 mins before adding the garlic and the tentacles. Once the tentacles are cooked, add in the rice and stir well. Season with salt, pepper & oregano and stir until well incorporated. Taste and adjust if needed. Remove from heat and set aside.
  • In another skillet, heat up 1 tbsp olive oil and add the anchovies and onions. Use the back of your spatula to break the anchovies further. When the onions start turning translucent, add in the tomato pulp. Add more if you like lots of sauce. Stir well until the sauce has cooked a little bit. If it’s too thick, add a dash of water (you will bake the sauce, hence it’s better to be on the runnier side than dry side). Season with pepper, a dash of nutmeg and a pinch of sugar if needed. Turn off fire and remove from heat.
  • Once the rice mixture is cool enough to handle, stuff the squid with it and close off the seam using toothpick.
  • On a baking tray, spread a dollop of tomato sauce and lay the stuffed squid on top of it. Pour over the remaining of tomato sauce. Bake for 15 mins or till the squid is cooked through.

I would recommend trying the original recipe. I swear I will hunt down those raisins this weekend and when I have it, I’ll make another batch of this soon. I’m also curious how the white wine will affect the tomato sauce – it is already on the salty side hence I added a pinch of sugar to my tomato sauce to pare it down.

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