Squid Stuffed Squid

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This is great. It is much easier than it looks. I have made the several times and never disapointed.

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This is a great dish! I also did not turn the squid inside out - mine was too long and skinny. Awesome twist on calamari!

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I love calamari

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Loved it! But how do you turn the small squid bodies inside out?
Didn't do this step, dish was absolutely delicious! My husband (fortunately for me knows how to clean squid and said this was the best squid dish he had ever eaten.

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Although it takes a long time to clean the squid thoroughly (I used live squid from the ocean, it's worth every hour of prep time as the squid flavor was excellent. Alton's method yielded a delicious stuffing in very tender squid (absolutely no knife needed. I used this recipe with Mario Batali's Basic Tomato Sauce. The sauce is crucial for truly great taste. The combination made it amazing. The lemon zest and ginger definitely created a distinctive flavor.

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I found this very easy. I was given 8" to 10" squid and had no idea what to do with them. Although much larger, they turned out extremely tender, even when heated as left-overs. The flavors were wonderful, you could taste the ginger! A must repeat!!
I plan to make this for my seafood monger so he will know the joy as well and keep bringing in those big squid.

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Wow. Pretty simple overall, and sometimes simple is best! I've been a long-time foodnetwork dot com lurker but this dish made me register so that I could write a review.

I added crab claw meat to the mix but otherwise recreated it pretty much as instructed, as I tend to do when replicating a recipe for the first time. The only other change was that I simply chopped all the shrimp and tentacles rather than using a food processor.
We had undersized squid so the stuffing was a bit challenging, but it went just fine using a homemade piping bag (as Alton suggests, and fingers.
Texture of the squid was perfectly tender, and the filling had a creaminess to it that would almost make you think there was cheese in it. Oh: I did sprinkle a bit of parmesan over the sauce before baking, so that was another slight modification.

Protip: buy your squid cleaned and prepared at an Asian market to save money, time & hassle.

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Do not like ginger -- used Italian seasoning instead. Very interesting, will make again !

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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.

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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.