MM. RICHARDSON

Squid & Calamari Recipes

Genoese Squid


 Ingredients;

•800g squid tubes, cleaned.
•1 can cherry tomatoes. Can be swapped for plum tomatoes and a teaspoon of sugar.
•5 garlic cloves. Chopped.
•1 large tablespoon dried oregano.
•1 medium bunch of parsley. Chopped.
•Half a bottle Italian dry white wine. We went pinot grigio.
•500g new baby potatoes. Something nice and small. Halved or thirded if they’re big.




Preparation & Method

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1. If you got frozen squid like me then take them out of their packaging in the morning and put them in a bowl of cold water. If not, just wash them thoroughly

2. Dry the squid tubes inside and out as thoroughly as possible with kitchen paper. Then cut into 2.5cm thick rings. For some reason I did this in reverse and it was a lot more fiddly.

3. Heat olive oil in a large pan on high heat. When it’s properly hot throw in the garlic and the squid and fry for a minute. I had to do this in two batches so as not to crowd the pan.

4. Pour in the wine and tomatoes, throw in all the oregano and half the parsley. Stir to combine, turn down the heat low and cover with a lid for thirty minutes.

5. Use your down time to prep the potatoes! Keep an eye on the squid as it may need a little stirring from time to time.

6. After thirty minutes, drop the potatoes in the pan and stir everything around again. Replace the lid and cook on low for about another thirty minutes. Stir occasionally.

7. You’ll know it’s done because the liquid will reduce to a delicious red slick and coat everything. Test one of the larger potato pieces to make sure it’s cooked through. Then either serve in bowls or straight from the pan topped with the rest of the parsley.



Ginger Squid   

Serves: 2-3
Prep: 5 min, plus overnight soaking
Cook: 15 min
Ingredients
6 Thai Shallots,
1-2 large Squid, about 500g, cleaned and prepared
2 tbsp rice vinegar, or Mirin
3 cm piece Ginger, peeled
2 red chillies, deseeded and very finely chopped
3 tbsp nuoc cham, or 2 tbsp Fish Sauce, juice of 1/2 lime and 1 tsp rice vinegar
large bunch Basil
Coriander, mint and salad leaves
4 tbsp toasted Peanuts, crushed
3 tbsp crispy sliced shallot,

Method

 
1. The night before you make the salad, finely slice the Thai shallots into long, petal-shaped pieces,
then put into a bowl of cold water and leave covered and refrigerated to extract the strong onion flavour. Drain well before using.

2. To make the salad, cut the squid body open and lay it out flat. With a sharp knife make diagonal score marks across the surface, being careful not to cut straight through.

3. Bring a pan of water to the boil, and add the squid and rice vinegar and cook at a gentle boil for about 15 minutes, or until tender (the squid should not be rubbery).

4. Drain and finely slice the squid on an angle, so you end up with thin slivers.

5. Grate the ginger with the chillies or pound together in a pestle and mortar to make a paste. Toss the squid with the drained onion and nuoc cham, then toss with the herbs.

6. Place in a bowl, spooning over the ginger paste and finishing with the crushed peanuts and crispy shallots.

 
Sweet Chilli Squid
Serves: 2
Prep 30 min
Cook 20 min:

Ingredients

For the chilli sauce

2 bird's eye chillies,
1 clove Garlic, finely chopped
120 ml rice vinegar, or Mirin
200g caster sugar
1 tsp Fish Sauce,

For the squid

2 medium-sized Squid
dash of Sesame oil
dash of vegetable oil
1 lime, juice only

To serve

sugar snap peas, trimmed
frozen soya beans, blanched in boiling water until tender, then drained
mangetout, trimmed
purple sprouting broccoli, blanched in boiling water until tender, then drained
chopped Coriander, to taste
fine Rice noodles, cooked

Method

 
1. For the chilli sauce: simmer the chillies, garlic, vinegar and sugar in a pan until it thickens to a light syrup.

2. Remove from the pan from the heat and mix in the fish sauce. Set aside.

3. For the squid: pull the tentacles away from the body and cut them into bite-sized pieces. Clean the tentacles and body under cold running water. Slash the body of the squid with a sharp knife diagonally across the surface without cutting through all the meat and then cut into bite-sized rectangles.

4. Heat the vegetable and sesame oil in a pan and fry the squid for no more than 1-2 minutes and then drain off the oil.

5. Add 2 teaspoons of the sweet chilli sauce to the squid pan and mix until the squid is completely coated. Any remaining sauce can be covered and set aside in the fridge for at least 2 days to use for another dish.

6. Squeeze the lime juice over the squid and, once the lime juice has reduced slightly in volume, remove from the heat.

7. To serve, add the vegetables and coriander to the squid and toss everything together until the vegetables and coriander are hot.

8. Serve on a bed of rice noodles.






Squid Stuffed With Ham

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Ingredients:
1 onion;
1 green pepper;
1 red
pepper;
1 head of garlic;
1 parsley sprig;
chicken stock;
250 gr. squid;
200 gr. cured ham (bacon if preferred);
olive oil; salt; 1 glass of sherry.

Clean the squid thoroughly, keeping the heads aside. Drain well. Lightly brown the ham in a frying pan and then make a roll with the stuffing of your choice and fill the squid.
Close the squid with their heads securing with a toothpick to avoid the stuffing falling out.
Lightly fry the vegetables in oil in a frying pan and add the squid which should be covered with the vegetables.
Add a dash of sherry, cover with a lid and allow to cook for about 10 minutes.




Squid With Rice


Serves 4:
2 kgs. large squid;
250 gr. rice;
2 onions;
1 green pepper;
1 tsp. hot red pepper;
1 twist of saffron;
2 tomatoes;
oil and salt.
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Finely chop the pepper and onion and brown in a little oil in a casserole dish.
Add the squid cut into large pieces and leave to boil for a few minutes.
Add the tomatoes, saffron and red pepper and allow to cook until the squid is tender.
Add the rice, the ink from the squid and two cups of water.
Leave to boil for 15 minutes, season to taste and remove from heat. Serve hot.



SPAGHETTI MARINARA
Spaghetti marinara can be a very handy way of making a couple of fillets of fish,
or a hand-full of prawns really go a long way and feed the whole family with the addition of just a few other bits and pieces.
It's also a delicious and healthy meal.

To make this dish taste the very best, I highly recommend that you do use the freshest tomatoes.
I don't have anything against the canned variety for convenience, but for the sake of a little extra effort,
fresh does make an enormous difference.
This is especially true of home grown tomatoes. Either way, choose the red ones which are ripe and soft, but not mushy.
The result will be rich and sweet.

The Ingredients
Spaghetti - 500 gms for 4 people
Fish fillets (skinned) - 250 gms Ingredients
Cooked, shelled school prawns - 250 gms
Tasmanian scallops, mussels, calamari rings - 250 gms
1 kg tomatoes, peeled and diced (see below)
2 cloves of garlic
1 onion
1 tablespoon olive oil
1 cup of dry white wine
1 tablespoon butter
Chopped parsley for garnish


Peeling Tomatoes
Using a small, sharp knife, remove the hard central core of the tomato, then at the opposite end, cut a small cross about 30 mm across - that is 2 cuts at 90 degrees to each other in the base.
Place the tomato into boiling water for about 20 seconds - until you can see the skin start to split and peel back.
Carefully remove from the boiling water and place into a bowl of cold water until cool enough to handle.
You should then find that the skin will easily peel off in four pieces from the cuts at the base.

The Steps
1. Chop the tomatoes roughly into pieces, making sure that you don't let the juice run away.
2. Chop 1 onion finely, along with 2 cloves of garlic.
3. Heat some olive oil in a heavy frying pan and quickly cook the garlic and onions, until the onions become transparent.
4. Add the fish pieces, squid rings, scallops or what ever you will be using. If you will be using cooked prawns they do not need to be added at this stage.
5. Cook on medium heat for a few minutes until fish is almost completely cooked.
6. Remove fish pieces, scallops, prawns from the pan and save in a dish.
7. Put diced tomatoes into the fry pan and cook on high heat for 10 minutes, stirring constantly to prevent burning.
8. In a large saucepan, almost fill with water and bring to the boil. Add a tablespoon of oil. This will prevent the pasta sticking together.
9. When the water is boiling add the spaghetti, holding it at the top and feeding into the saucepan as it softens. Give it a good stir occasionally to stop it sticking. I prefer to not add salt to the water but this is a matter of choice and taste.
10. To the tomatoes in the fry pan, add wine, black pepper and then stir in fish pieces, prawns and continue to simmer until all are heated through.
11. Keep the pasta on the boil until cooked but still just firm, about 10 minutes. Drain the spaghetti, then rinse with hot water to remove the starch and then melt a little butter through.
12. Place the pasta into a dish, top with the marinara and a little chopped parsley.


SQUID PIE

Serves 8:
1 ½ kg. sqluid;
6 onions;
4 green or red peppers;
2 envelopes of saffron;
3/4 kg. flour;
40 gr. yeast;
2 eggs; oil; 1¼ l. water and salt.

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Pastry: In a mixing bowl mix warm water, yeast and salt.
Add the flour with a dash of oil and knead until formed.
Leave to rise for 15 minutes covered with a cloth. Put ½ litre of oil in a frying pan and brown the finely chopped onions and peppers.
Add the squid, saffron and salt to taste.

Roll out the pastry and place half on a tray greased with a little of the sauce from the filling. Add the filling evenly spread over the base and cover with the other half of the pastry.
Place in the oven on high and bake until golden brown.

(The top sholud be evenly pierced with a fork or a hole made in the centre to prevent rising and improve the cooking of the filling).