Mediterranean stuffed baby squids. My friends loves this Stuffed squids all year round. This finger licking dish is a mouthwatering summer dish which is really simple to make but will stun anyone you serve it to!

WHAT IS THE DIFFERENCE BETWEEN SQUIDS AND CALAMARI?

Squid are usually cheaper and tougher. The calamari is normally tender and more expensive. The rules for cooking for the calamari, Squid, and Cuttlefish are all similar. They need either a short cooking time on a high heat (such as frying, deep frying, grilling or BBQ) or a slow cooking braising method.

METHOD OF COOKING 

HOW TO CLEAN THE SQUID AT HOME ?

Firstly, Grab the squid tail in one hand and the head in the other. Pull apart and it will simply slip out of the body. The tentacles and body tube are edible, while the head behind the tentacles and the innards should be discarded.

Secondly, The squid ink sac is located in the innards. It’s a  black vein, and it is simply removed with your fingernail. Wear gloves because the ink will stain easily on your hands. 

Thirdly, the squid tentacles has a beak and it should be removed . The squid beak is a bony piece  located at the center of the tentacles. Once the tentacles are removed from the head, squeeze the tissue at the top and the beak it should easily come out.

Fourthly, the head and tentacles are removed from the squid, the tube or tails remains. The tube contains a thin cartilage. it is inedible and surely need to be removed. Simply remove the cartilage with your fingers and pull it apart from the squid tube. It’s very simple.

Almost done, the dark spotty skin of the squid is edible, most chef’s remove. The skin is easily peeled away using your fingers or knife. Finally, thoroughly wash the inside of the squid body tube, using your finger to pull out any residual innards. it’s ready to be cooked 

Step 1

In a medium sized frying pan, heat oil and cook the fine chopped squids tentacles until it starts to brown around the edges, then place into a medium bowl followed with mashed potatoes, finely chopped anchovies, salt and white pepper. Combine the mixture using your hand until well mixed, then fill the mixture into a piping bag and set aside. 

Step 2

Using the filled piping bag or teaspoon, put some filling in each squid tube after of course cleaning them, taking care not to overfill so it does not break during cooking. Secure top with a toothpick and refrigerate until ready to cook.

Step 3

Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add finely chopped garlic, cook and soften, then place the stuffed baby squids, lemon juice and cook the squids until lightly colored, about 4 minutes. Place the half chopped cherry tomatoes then season with salt and white pepper and simmer for 8 minutes, then finalize the oven for 6 minutes on 180c. Before serving add a pinch of parsley and plate this delicious Mediterranean stuffed baby squids and serve.

DID YOU MAKE THIS RECIPE?

Please let me know how Mediterranean stuffed baby squids turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed.