Squid Stuffed Squid

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Squid Pro Quo II

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 30 min
Total:: 1 hr 15 min

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Ingredients

1 tablespoon olive oil
1/4 cup finely chopped onion
1/2 teaspoon kosher salt
1 clove garlic, finely minced
8 to 10 whole squid (about 3 to 5 inches each)
2 ounces raw shrimp
1/4 cup fresh bread crumbs
2 tablespoons finely chopped tomato
2 teaspoon lemon zest
2 teaspoon finely chopped fresh ginger
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
2 cups prepared tomato or spaghetti sauce

Directions

Preheat an oven to 375 degrees F.

Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.

Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.

Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.

Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

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Comments & Reviews

recipe Squid Stuffed Squid
Angela Worthington, OH 04-06-2009
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So good I made it twice in one week!
Rated: 5 stars out of 5

My husband is not a seafood fan, so I invited one of my adventurous girlfriends over to help me prepare it. It was SOOO... GOOD! I made it again for a family gathering about 5 days later. I grew up having calamari, so I thought I knew what was coming. The taste was really unexpected. Everyone commented on how it did not taste the way they expected and everyone was pleasantly surprised!! The ginger and lemon zest really were focal points in the taste. Also key to this recipe is to make sure the calamari are at leat 5 inches long and to make sure to turn them inside out. The second time I made it, the tomato sauce was a little runnier than I would have liked. This is definitely going into my recipe book and I hope to make it often!! Very good! I am an Alton Brown fan! Nice job foodnetwork.Read more
recipe Squid Stuffed Squid
bill duluth, GA 01-07-2008
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excellent for a little change
Rated: 5 stars out of 5

I got the squid tubes already prepared. I didn't get the tentacles so I used another tube and processed that with the... shrimp. It turned out terrific. I will make this again soon.Read more
recipe Squid Stuffed Squid
Darien Long Beach, CA 08-27-2007
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Most tender squid....
Rated: 5 stars out of 5

This is the most tender squid I have ever tasted. Cooking is quick and easy. Preparing squid takes lots of time and is messy.... (I smelled like a squid afterward!) I prep the squids over the weekend so it's quicker to cook during weekdays after coming home from work. Didn't use tomato, lemon zest and ginger, but use wood-ear mushroom to add a little crunchy, it's an asian thing :) Comes out perfect. Served on rice or angel-hair pasta ...Read more
recipe Squid Stuffed Squid
Anonymous 07-12-2007
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Quick and easy weeknight pleaser
Rated: 3 stars out of 5

Squid cooks tender. Lemon zest and ginger complement and complete this dish. Relatively quick and easy to make. Great... weeknight meal.Read more
recipe Squid Stuffed Squid
Kristi Edgewood, FL 02-07-2007
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Inky, but great!
Rated: 5 stars out of 5

My boyfriend and I made this dish after seeing the show and then later seeing some delicious-looking squid at the meat... store. Unfortunately, I let my boyfriend prep the squid... so there was ink covering my ENTIRE kitchen by the time we were finished. Be careful with this one. The prep is a lot messier than it seems. It's well worth the mess, however. This was the greatest squid I've ever eaten. We took the leftover to make fried calamari as per Alton's instructions... that was certainly the best fried calamari I've ever eaten!Read more
recipe Squid Stuffed Squid
Lmor Royal Oak, MI 01-26-2007
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Very Good. Very Easy.
Rated: 5 stars out of 5

This recipe was very easy and very good. We served it over noodles but I think I will try it over rice next time. I think... the squid were a little smaller than the recipe called for which made them a little harder to stuff, but all in all this is a recipe that I will be cooking again.Read more