Squid Stuffed with Herbed Breadcrumbs


(Serves 4 as a main course or 8 as a first course)
1 1/2 pounds large cleaned squid
4 slices country-style white bread, crusts trimmed, cut into 1-inch pieces
7 tablespoons extra-virgin olive oil
1/3 cup finely chopped drained oil-packed sundried tomatoes
2 garlic cloves, thinly sliced
1/2 cup chopped fresh Italian parsley
3 green onions, thinly sliced
1 1/2 tablespoons chopped fresh thyme
Coarse kosher salt and freshly ground pepper
3 large plum tomatoes, seeded and cut into 1/4-inch pieces
1/4 cup thinly sliced fresh chives

Separate the squid bodies and tentacles and refrigerate the tentacles. Place the bodies in a large pot and cover with water. Bring to a boil, reduce the heat, cover partially and simmer until tender, about 1 hour.

Meanwhile, place the bread in a food processor and process until medium-fine crumbs form. Heat a heavy large skillet over medium-high heat. Add 1 cup breadcrumbs and cook until crisp and beginning to brown, stirring frequently, about 6 minutes. Transfer the crumbs to a bowl.

Heat 3 tablespoons of oil in the same skillet over medium-high heat. Add the sundried tomatoes and garlic and sauté until the garlic starts to color, about 3 minutes. Add the toasted breadcrumbs and stir until well mixed. Remove the pan from the heat and let cool. Mix in the parsley, green onions and thyme. Season the mixture to taste with salt and pepper.

Combine the plum tomatoes, chives and 3 tablespoons of oil in a small bowl. Season to taste with salt and pepper.

Drain the squid bodies and cool slightly. Stuff with the breadcrumb mixture.

Preheat the broiler. Place the squid bodies and tentacles on a baking sheet or broiler pan. Brush with olive oil and sprinkle with salt and pepper. Broil until beginning to brown and crisp, about 4 to 5 minutes on each side. Divide the squid among 4 warmed plates. Spoon the tomato mixture over and serve immediately.

Hint from the chef:
Called calamari on Italian menus, squid are fresh-tasting and tender-crisp when grilled, sautéed or deep fried for no more than 3 minutes, or simmered for 45 minutes to an hour. Anything in between and it will be tough.

Recipe by: Mario Batali
Author of nine cookbooks, chef/owner of 23 restaurants and host of several television shows including ABC’s “The Chew.”

Squid, Longfin, Wild, Domestic is a Seafood Watch Good Alternative

Conservation Note
Longfin and shortfin squid fished in U.S. waters are “Good Alternatives” due to concerns over the bycatch of loggerhead sea turtles.
Longfin squid are available fresh and frozen year-round. Shortfin squid are also available frozen most of the year, but are only available fresh in the summer and fall. The main fishing gear used in the shortfin and longfin squid fisheries is bottom trawl which results in the bycatch of loggerhead sea turtles, whose populations have been in decline over the last few years. Although the number of loggerheads caught in the squid fishery is relatively low, it must be considered in the context of cumulative impact of all fisheries that are catching these endangered species.
At this time, there are no obvious management measures in place to reduce turtle bycatch.

Recipe courtesy of Seafood Watch ® a registered service mark of the Monterey Bay Aquarium Foundation.

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