Stuffed Squid with Amber Lager
I know that squid divides people, but I can honestly say I’m firmly in rooted the ‘obsessed with it’ camp. Whether it’s enjoying it tenderly stewed for hours on a Greek Island, or flinging some on the barbecue for an altogether more exciting option to burgers and sausages, Squid is a massively evocative food; sunshine, opulence and something new. Here’s something that we did a few weeks ago – by no means original, but if its flavour you’re after – look no further. Simplicity itself.
Firstly, you need to make a quick, basic Paella or Pilaf – if you have none to use as leftover (like we had). Risotto will work too. Anyway – This quick recipe will fill four moderately-sized squid. In a large pan, gently fry one onion and four (yep, four) cloves of Garlic until golden in a generous slug of Olive oil. Remove the garlic, and add one chopped red or green pepper. Again, sweat down until soft. To this, add chopped Chorizo and a little chopped chicken or prawns. I’ve not mentioned quantities because it’s up to you – but do get at least two meats in there. When that lovely red-hued fat has leached from the Chorizo, add about 3 cups or rice – risotto (Aborio) rice will do if you like but its not essential – and coat with all the ingredients. Then slowly add chicken stock and stir until the rice has absorbed it all and is cooked. Season with a little black pepper, and some fresh Oregano, and leave to cool .
At this point, you should clean your Squid. It’s easy – just pull off the head, and most of the insides will follow. Get your fingers in there and remove the plastic-looking sheath known as the Quill, and then run under cold water and scrape all the remaining innards out. Rinse again, and you have your squid tube ready to go.
Pre-heat a griddle pan to hot, and then simply stuff the Squid with your rice. Seal the ends with a cocktail stick , brush sparsely with Olive oil, and then lay on the griddle pan to cook. Turn once – they’ll need about three minutes on each side – and you’re ready to go. Serve with a crisp, fresh salad.
I enjoyed these ones with a couple of bottles of chilled Dos Equis. Although your instinct may be to go for a lager, summer ale or even a crisp Wheat beer, I find that something with a large dollop of Crystal Malt really brings out the sweetness in Squid. In the past, I’ve enjoyed Brooklyn Lager, Sam Adams Boston Lager, and good ol’ Anchor Steam with grilled squid.
Posted on 16/05/2010, in Amber Lager, Beer and Food, beer in leeds, Dos Equis, food and beer matches, squid recipes. Bookmark the permalink. 3 Comments.
>That looks and sounds absolutely delicious. I'm with you in the LOVE squid camp. My idea of food heaven is a plate of fried squid, a squeeze of lemon and a cold beer while the hot sun sets. Perfection.
>I need to experiment with squid a bit more. I'm basically still at the stage of deep fried squid rings. I gather the trick is to cook squid for either a very short or a very long time?
>Bailey – spot on. It cooks really quite quickly, especially on a griddle pan , frying pan or grill. Basically as soon as it curls and goes white as in the picture, it's done. In spain they stew it for hours in stews, and that remains tender too.