Almond Stuffed Braised Squid
Instructions:
- Squid seem to have been created for stuffing. So, over the
years, I have devised this simple, sensible procedure,
which produces a stuffed squid much like the one I’ve
eaten in northern Spain. Squid shrinks significantly during
cooking, so be careful to stuff it very loosely; overstuffing
may result in burst squid.
- 1/4 cup extra virgin olive oil, or more as needed
- 1/4 cup bread crumbs, preferably fresh (page 876)
- 1/2 cup chopped almonds
- 8 large whole squid (bodies at least 6 inches long), cleaned, washed, and dried (about 11/2 pounds)
- 2 ounces dry-cured ham, like prosciutto (optional)
- 1 small onion, quartered
- 4 cloves garlic, peeled
- 6 anchovy fillets or 1 teaspoon drained capers (optional)
- Salt and freshly ground black pepper
- 1 or 2 small dried chiles, like Thai, or hot red pepper flakes, or to taste
- 1 cup dry white wine
- Chopped fresh parsley leaves for garnish
- Put 2 tablespoons of the oil in a large skillet over medium heat; add the bread crumbs and almonds and cook, stirring occasionally, until lightly browned, about 5 minutes. Put the squid tentacles in a food processor, along with the ham if you’re using it, the onion, 2 cloves of the garlic, and half the anchovies or capers if you’re using them. Process until fairly fine but not puréed.
- Combine with the bread crumb mixture and a bit of salt and pepper. If the mixture seems dry, add a little olive oil.
- Use a small spoon to stuff the squid bodies about half full of this mixture. Close the openings with 1 or 2 toothpicks (round ones are less likely to break than flat ones).
- Chop the remaining garlic and anchovies or capers. Put 2 tablespoons olive oil in a large skillet over medium heat; add the garlic, anchovies, and chiles and cook until the garlic begins to gain color. Carefully add the squid (it will spatter) and partially cover the pan. Brown the squid on both sides, adjusting the heat as necessary; this will take only a couple of minutes.
- Add the wine, bring to a boil, reduce the heat so the mixture simmers, and cover. Cook until the squid is tender (a toothpick will penetrate it fairly easily, but it will be tender like shrimp, not tender like cod), about 30 minutes. Remove the cover and, if the sauce is very thin, raise the heat and let it reduce a bit. (At this point, you may refrigerate for up to a day, then reheat gently before proceeding.) Serve the squid whole or sliced, garnished with parsley and a spoonful or two of the pan juices.
- Herb-Stuffed Braised Squid.
- Omit the almonds and increase the bread crumbs to 1/2 cup. In Step 1, add 2 cups packed mixed fresh herbs to the food processor and proceed with the recipe.