Category Archives: squid recipes

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.

>Chilli Squid Stew


It recently occurred to me that although I love to eat Squid, I very rarely do anything other than toss those rings in flour mixed with pepper and Paprika, and then throw them in some hot, hot oil – Greek Style, if you will. And although, on a hot summer’s day with a cold Peroni to wash them down, this does the trick, I bullied myself into doing something different with my tentacle friends. This is what I came up with – basic, yes, but very tasty. The stew simply accentuates the sweetness of the squid; this would be excellent as part o a Tapas selection.

To make two Tapas-Size portions –
6 Small or 1 Large Squid
Tomatoes –about 4 large vine-ripened ones, or about 15 ‘Cherry’ ones
2 fresh chillies
1 large red pepper – (I used preserved ones for extra sweetness)
Good Olive Oil
2 large cloves of garlic
Salt, Pepper, and 1 tsp of Sugar
A Garlic Bread, Flatbread or Tomato bread to accompany.

1. Make a basic Tomato Sauce – Chop all of your tomatoes and add to warm olive oil. Add you peppers also. Season, including the sugar, and stir in a little tomato puree if needed. Leave to simmer for about five minutes, and then add your chopped garlic and chilli. Simmer gently for anywhere from ten minutes to an hour (I’m sure you know what you like).
2. Prepare and wash your squid. Keep the tentacles, and cut the tubes (bodies) into strips. You should get about five per Squid.
3. Once you are happy with the Sauce, and your breads are warmed nicely, throw in your chopped squid. They should need no more than seven or eight minutes – once cooked, they will be white and curled round.
4. Serve with your breads for scooping!

As you can see, this is about as simple as you can get. I washed this down with the last of the summers Rose wine, and added extra Tabasco once on the table for extra bite; or you could add as much fresh chilli as you need. The key to this is knowing what kind of basic tomato sauce you like, and perfecting it. I have left out onions, as I didn’t want too much going on here, but feel free to adapt this sauce any way you want. It’s not rocket science – it’s just good cooking.
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