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STUFFED SQUID TUBES RECIPE

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Ingredients for 4 portions:

4 larger squid tubes (calamari)
or 8 smaller ones,
3/4 cup white rice,
1 cup diced vegetable medley
(onion, celery, leek),
4 garlic cloves, chopped,
1/4 cup white wine,
2 cups tomato sauce,
1 cup chicken or fish stock,
1 small can smoked mussels,
1 tablespoon butter,
1 tablespoon olive oil,
fresh taragon to taste,
sea salt and pepper to taste.

Recipe: Heat the olive oil and butter in a frying pan and add the garlic and chopped vegetables. Cook for 3 minutes and then stir in the rice. Keep stirring until the rice starts becoming translucentt, then deglaze with the white wine. Start pouring gradually the stock and keep stirring. Cook for about 10 minutes or until the rice is half cooked. Add more stock or water if necessary. Use fresh fish stock if you can or otherwise use chicken stock or base. Remove from heat and add the smoked mussels. Season to taste. Fill the squid tubes and secure the openings with a toothpick. Keep in mind that the stuffing will grow in size while cooking, so don't fill them too tight. Arrange the squid in a baking dish and pour the preheated tomato sauce over. Cook the stuffed squid in a preheated oven at 425 F for 30 minutes.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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