Stuffed baby squid with onions
I am not going to deceive you. Today I do not bring a quick recipe. Of course, it is not a difficult recipe, but it is a bit entertaining. Of course, it is also absolutely delicious, and as soon as you take the first bite of these stuffed baby squid with onions , you forget all the time you could have spent preparing them and you are only left with how delicious they are, I promise!
One of the most entertaining parts of the recipe is cleaning the squid, which in case you have never done it before, in the recipe I show you how to do it; but if your fishmonger gives you clean ones, listen to me... Take advantage!! That way you will already have half of the recipe solved.
I also recommend that the squid have a large size, since if they are very small, you can last forever by cleaning and filling them. In addition, when filling them it is very practical for me to do it with a pastry bag, since it works much faster that way. But many people prefer to do it with a teaspoon, so you can do it however you prefer.
And what can I tell you about the new ceramic cocotte by Emile Henry ? Well, it's wonderful and I'm totally in love!! You will think that I am not objective and that love blinds me, but I really think that it has a beautiful color and is so elegant that you can take it directly from the fire to the table.
And best of all, do you know what it is? Well, if you have an induction hob, now you can also enjoy this beauty since they are suitable for induction. What, is it to be in love with her or not?
- 1 kg of baby squid
- 400 g of peeled prawns
- 2 large onions
- 2 tomatoes
- 2 garlic cloves
- 1 tablespoon of flour
- ½ glass of white wine
- Olive oil
How to clean baby squid step by step*
*If you have the opportunity to ask the fishmonger to deliver them clean, you will save this step, which is the most tedious.
- First we separate the head from the bag (the body). When removing the head, the gut will come out with it. We also remove the feather, that strip that looks like plastic, and the remains that have not come out with the head.
- We reserve the head and discard the rest (gut, feather, etc.)
- Cut the tentacles above the eyes and remove the beak, a small ball that we will find in the center of the tentacles.
- We wash the tentacles well, which we will reserve, and discard the rest.
- We continue to cleanse the body. We remove the skin that covers it by pulling it gently, as well as the remains that may have remained inside.
- We also cut the fins at the bottom and reserve.
- To make sure that the inside is perfectly clean, I personally prefer to turn the body of the squid inside out. In order not to break the squid, it is best to push with your finger from the lower end of the body (the part opposite the head). We wash well under running water and turn it over again.
To prepare the filling
- In a frying pan or skillet , put a couple of tablespoons of olive oil and heat over low heat.
- Next, and with the help of a good knife , we cut 1 onion into small cubes ( brunoise ). Add the onion to the pan with a pinch of salt and cook over low heat for at least 10 minutes, until tender.
- When we have the onion ready, we raise the heat and add 1 very minced garlic clove to the pan.
- Let it brown for a minute, being very careful not to burn it, and add the prawns and the squid tentacles and fins to the pan, finely chopped into small pieces.
- Brown for a couple of minutes and add 1 grated tomato.
- Cook over medium heat until the water evaporates and we obtain a thick texture.
- Let cool (enough so that we can handle it without burning ourselves).
How to prepare the stuffed squid
- Once the filling is warm, we put it in a pastry bag , with a smooth and large nozzle and we fill the cuttlefish and close them with a toothpick. It is important that we do not fill them too much, since, during cooking, the baby squid shrinks and, if it is too full, it could burst.
- Once we have the stuffed squid, we reserve them.
- Then we put the Emile Henry cocotte on the fire with a couple of tablespoons of olive oil and heat over a low heat.
- Cut the remaining onion into small cubes, add it to the cocotte with a pinch of salt and cook over low heat for at least 10 minutes, until tender.
- When we have the onion ready, we raise the heat and add 1 very minced garlic clove to the cocotte.
- Let it brown for a minute and add the tablespoon of flour, stirring it a few times so that it browns well and eliminates the taste of raw flour.
- Then add the squid to the cocotte and brown them for a minute, stirring gently.
- Then add 1 grated tomato and the glass of white wine.
- Keep the cocotte over medium heat while the alcohol evaporates and then lower the heat, cover the cocotte and cook over low heat for approximately 20 minutes, until we see that the squid are tender (if they are large they will need a little more time, around at 30 minutes).
- After this time, uncover the cocotte and let it boil so that the sauce takes shape.
- We serve the baby squid very hot, accompanied, if we want, by white rice or French fries.
- Although in the recipe I have indicated that we make the sauce for the filling and for the squid sauce separately, since it is the same sauce, we can do it all at once and then divide it between the two preparations.
- The tablespoon of flour that we add to the squid sauce is to thicken the sauce, but it is totally optional if we prefer a lighter sauce.
You can see that it is not a complicated recipe, just something entertaining, but you will see how when you dip the first half kilo of bread in the sauce, you forget everything, and you are only left with how delicious the sauce is, and the baby squid, and the stuffing, and the bread, and…….