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–+ servings

Stuffed Squid

Adapted from an internet recipe.
I found this today and will adjust it slightly. It sounds very nice.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 6 squid, about 7-8 inches long is perfect, if you use smaller squid, you need more
  • 150 grams fresh shrimp, peeled, deveined, tails removed, cooked, (5-6 oz)
  • 1 Pangasius fillet, cooked and chopped
  • 6-8 spring onions, chopped, green and white parts, divided
  • 6 cloves garlic, smashed and minced, this is for the filling
  • 1 tablespoon lemon juice
  • ¾ cup butter, (¾ block)
  • 375 grams Cream cheese, cubed, room temp, (1½ blocks / 12 oz)
  • 2 cloves garlic, smashed and minced, this is for the sauce
  • 3 cups milk
  • 1¼ cups Parmesan cheese, grated
  • black pepper, to taste
  • 500 grams pasta, Fettuccine would be perfect, or Spagheti, (1 lb)

Instructions
 

  • Clean your squid, there is a Tip on this site for how to do 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 squid on a plate and put in the fridge. Cut the tentacles off in front of the beak and cook when you cook the shrimp, discard the head.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a large bowl, stir together the half of the spring onion, 6 cloves of the garlic, shrimp, tentacles, fish and lemon juice. Spoon the mixture into the squid, there may be left over filling, no problem, that goes into the sauce. As each squid is filled, place in a single layer in the bottom of baking dish. Set aside.
  • Melt the butter in a saucepan over medium heat. Stir in Cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese, remaining spring onion, black pepper, AND any remaining filling. Pour over the squid in the baking dish. If you like cheese, sprinkle more Parmesan cheese on the top.
  • Bake uncovered until the cheese is browned and sauce is bubbly. While the squid is baking, cook your pasta and drain (a splash of olive oil tossed with the pasta will prevent it from sticking. Serve the stuffed squid and sauce over a pasta. Add a side of steamed yard beans or asparagus for a complete meal.

Notes

In May 2016 I bought 6 medium squid (about 7-8 inches long) for 60 Baht. The shrimp will run about 60 Baht. The Cream cheese will run about 120 Baht/block, you will need 1½ for 180 Baht, and the Parmesan cheese will run about 270 for the amount stated. This comes out to about $2.80 per serving for 6 servings. Use local suppliers for the shrimp, buy the Parmesan cheese in larger quantity to reduce the cost. Not a cheap meal. I have to try this one out as I think the sauce and filling is a bit much.