Sometimes I try to bring some Mediterranean feeling to the dinner table, even if the weather does not agree with me. This filled squid slowly cooked to perfection with some tomatoes, white wine and fresh herbs always does the job. If you are lucky enough to get your hands on whole squid, forget about deep-frying and try this delicious comforting stuffed slow-cooked squid.
I found this idea a while ago in the Albert Heijn magazine – a really impressive magazine considering it is a free monthly magazine issued by the biggest Dutch supermarket. I tend to find a lot of inspiration in it especially as it always focuses on the current season and has good tips for easy dishes. However, sometimes some ideas are forgotten and some magazines with marked pages end up on the bottom of the pile and are not opened again for a long-long time. Fortunately I stumbled upon a similar recipe in the Dutch Foodies, which saved this jewel of a dish from this fate. I was really impressed with the simplicity of the dish: the hardest part is getting the whole (not sliced) squids. A bit of chopping and then one hour of patient cooking on low fire will earn you a delicate almost stew-like saucy flavourful seafood dinner.
I noticed lately that I enjoy photographing sweet dishes more than savoury things. It could be because in the summer the market is loaded with is lots of photogenic fresh fruits that are really good to take pictures of. The wonderful colours and textures of the fresh fruits gives me lots of inspiration, but I also do keep on trying out new savoury recipes. Most of the time I find it a little harder to make them look appealing on photos, could it be that it needs more skills to show the amazing tastes and textures of savoury dishes? I find cooked food is especially hard to make good shots of, but what would be a better way to learn than practicing?
Ingredients (serves 6)
- 1 big onion
- 1 cleaned squid
- 3 cloves of garlic
- 150 gram smoked ham (I used Schwarzwalder)
- A little bunch of parsley
- 1 egg
- 1 teaspoon paprika powder (not hot)
- 2 small slices of gluten-free bread
- 1 tablespoon buckwheat flour
- A pinch of salt
- Freshly grated black pepper
For the squids
- 4 squids
- 2-3 tablespoons of rice flour
- 3 tablespoons olive oil
For the sauce
- 2 small onions
- 3 cloves of garlic
- 5 big tomatoes
- 200 millilitre white wine
- Small bunch of fresh parsley and oregano
- ½ teaspoon salt
Start with the filling. Clean and mince onions and garlic and tip them in a large bowl with the egg, paprika and buckwheat flour. Cut the ham in small pieces and add it to the filling. Wash and dry the parsley and cut it fine, tip this into the bowl as well. Toast the breads and blitz them in a blender until you get a breadcrumb-like texture and mix it in with the filling.
After the filling is done prepare the ingredients of the sauce. First, clean and mince the onion and the garlic. Afterwards, blancher the tomatoes by making a small cross shaped cut on the bottom, dip them in hot water for a minute and remove the skin. Dice them up keeping the liquid. Wash and dry herbs and cut them really fine.
Wash the squids on the outside and the inside then stuff them with the filling (with the help of a spoon) and seal the ends with a toothpick. Coat the outside with the flour. Heat up the olive oil in a big non-stick pan with a lid where the four squids can fit next to each other and fry both sides for about 4 minutes. Take the squids out and braise the onion and the garlic for the sauce. Add the tomatoes after a few minutes and when they start turning soft add the wine and the squids. Cover it and cook on low fire for 40 minutes. After 40 minutes add the salt and the fresh herbs and serve it with cooked potatoes and green beans.