Squid & Shrimp Stuffed Squid
Squid & Shrimp Stuffed Squid
Yep, everyone calls squid "calamari" however I call it squid. This recipe is easy, and well worth it. I made this on 10 May 2016, and this is really good! Recipe updated and my comments are listed below. This is now added to the go to recipes. Lot of options here! Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan
Ingredients
- 6 squid, about 7-8 inches long is perfect, if you use smaller squid, you need more
- 1 tablespoon olive oil
- 1 small onion, finely diced
- ¼ teaspoon salt
- 2 cloves garlic, finely minced
- 10-15 raw medium shrimp, peeled, deveined, tails removed
- 2 plum tomatoes, finely diced
- ½ teaspoon lemon zest
- ¼ teaspoon fresh ginger, grated or finely minced
- 1 teaspoon fresh parsley, chopped, OR use Thai celery
- ¼ teaspoon ground black pepper
- 2 cups tomato sauce, Shortcut
- hot cooked pasta, of your choice
- Parmesan cheese, couple of teaspoons to sprinkle onthe top, optional
Instructions
- Clean your squid, I will write a 101 topic on this if you are not sure. Remove the skin, pull out the clear bone, and turn inside out to thoroughly clean the inside, then turn right side out, place the squid on a plate and put in the fridge. Cut the tentacles off in front of the beak, discard the head. Photo shows the squid cleaned, I used 4 squid.
- Heat your oven to 190° C (375° F), get out a 8x11 or 9x13 baking dish depending on number of squid you are using.
- Dice the the tentacles and the shrimp (remember to remove the tails), place this in the bowl with the diced tomatoes, zest, ginger, parsley, and pepper. Mix well.
- Heat the olive oil in a medium pan over medium heat, add the onions and salt and cook until the onions turn translucent, about 1 to 2 minutes, do not brown them, add the garlic and continue to cook for another minute. Remove from heat and put this into a medium mixing bowl and set aside to cool.
- Once the onions and garlic are cool, add to the squid, shrimp mixture and mix well. Photo shows the stuffing mixed.
- Using either a long ice tea spoon or a bag with a corner cut off, fill each squid with the mixture, do not over stuff them.
- Place each filled squid in the baking dish.
- Once all are filled, cover with tomato sauce of your choice (can be home made sauce or canned spaghetti sauce). Sprinkle with Parmesan cheese if desired.
- Cover with foil and bake for 30 minutes. Photo shows foil removed after baking.
- Serve over pasta of your choice.
Notes
I bought 6 squid (about 7-8 inches long) for 60 Baht. A can of tomato sauce will be about 55 Baht, a can of paste will cost 17 Baht and you can make the sauce. Everything else is minimal.
Using the cost for squid and canned sauce, the cost for 3 servings is $1.12 per meal. If using home made sauce, the cost for 3 servings is 75 cents per meal. Add a side dish and a salad, you can stretch this to 6 servings, which reduces the cost even more.
Now for the shrimp, do yourself a favor, buy a kilo for use in another recipe, take out 10-15 shrimp for this, cost is minimal, freeze the rest for another dish, problem solved.
Variants: For fillings, ground pork or pork sausage (home made will reduce cost), or ground chicken or chicken sausage (home made will reduce cost), chopped fresh fish, etc.
Shortcut: Tomato Sauce.
Updated on 10 May 2016.
I made this on 10 May 2016, and this is excellent! I used only 4 squid instead of the 6 I bought, I wanted to try out the recipe first, this is a keeper! I used Thai celery instead of parsley, no parsley at the store yesterday. I totally forgot the zest and ginger. These turned out higher than my expectations. This is on the #1 Go To Recipes list, and is in my cooking routine here.
Looks really good. Another “must-try” for me 😉
This is very good, I was pleasantly surprised.
Seafood is extremely expensive here (I have no idea why – and I live in a coastal city 🙁 ) However, I would really give a try. Sounds wonderful, especially with some added variables 😉
Add a bit of chili powder too.
You bet! This recipe is wide open and screaming of variations 🙂