Spicy Stuffed Squid

This is another Virtuous dish. Can you guess that I am on a diet yet? It’s been hot for weeks here, regularly in the 30’s, so the good thing is that we haven’t wanted to eat much.  I absolutely love squid and have seen similar recipes on the television but they looked a bit complicated so I just thought about what I already had in the house .  This is what I came up with.

Here’s what you need for 4 people:

  • 12 small squid bodies (they were frozen)
  • 1  160g tin cheapo crab, well drained
  • 1 chopped birds-eye chilli or a few flakes
  • 1 finely chopped spring onion
  • 1 shallot, finely chopped or half an onion
  • 1 clove of crushed garlic
  • 1/2 tsp grated ginger
  • 1 tbsp chopped coriander or 1 tsp dried
  • 1 tsp fish sauce optional

What I did:

  • Mix crab, fish sauce, chilli, coriander and spring onion in a bowl.
  • Heat about 1 tsp vegetable oil in a small pan and add the shallot to soften.
  • Add the garlic and ginger for 1 minute stirring constantly.
  • Combine the crab and garlic mixture and use a teaspoon to stuff the squid, leaving enough room to secure with a cocktail stick.
  • Heat a griddle pan or bbq and cook for about a minute each side to get some sear marks but take care not to overcook.

Stuffed Squid

We had this as a starter on our weekly curry night. Serve them with a little chilli sauce or just a squeeze of lemon. I put a little salad garnish of cucumber and sliced radish, cucumber and spring onion. It tasted amazing! Great for a dinner party or romantic dinner for two. Give it a go – I’d love to know what you think.

Top tips: 

  • If you don’t want to shell out for crab chop up some budget prawns or use a mixture of the two.
  • To save time make a garlic and ginger mix.  Peel 3 whole bulbs of garlic and 1/3  their weight in ginger. Roughly chop ginger then add to a food processor piece by piece then garlic. Add some vegetable oil until a paste is made. You might need to scrape the sides a few times. Stick it in a container and pour over extra oil to seal, cover and store in fridge. It save grating your fingers if you like a lot of curry dishes. I got this  tip from having a day cooking with Reza Mohammad who has a home in the Charente. Of course, you could buy a little jar of crushed ginger!

  

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