Stuffed Squid, Lisbon Style
Published April 27, 1991
- Total Time
- 1 hour 45 minutes
- Rating
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Ingredients
¼ pound slab bacon, cut into small dice
3 tablespoons olive oil
2 medium yellow onions, peeled and sliced thin
2 medium carrots, peeled and sliced thin
1 large garlic clove, peeled and minced
½ cup fish stock or bottled clam juice
½ cup dry white wine
3 tablespoons tomato paste
Juice of 1 large lemon
1 whole bay leaf (do not crumble)
1 ½ pounds squid, cleaned, tentacles separated from body and reserved
THE STUFFING
2 tablespoons olive oil
1 tablespoon bacon drippings
1 medium yellow onion, peeled and chopped
1 small garlic clove, peeled and minced
1 small carrot, peeled and chopped
Reserved squid tentacles, washed well and coarsely chopped
¼ pound prosciutto, finely minced
2 tablespoons tomato paste
2 cups fine, soft bread crumbs
¼ cup dry white wine
⅓ cup water
¼ teaspoon freshly ground pepper
1 tablespoon minced parsley
2 egg yolks, lightly beaten
Nutritional analysis per serving (6 servings)
20 grams carbs; 340 milligrams cholesterol; 450 calories; 14 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 25 grams fat; 3 grams fiber; 1013 milligrams sodium; 30 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small, heavy skillet, saute the bacon in 1 tablespoon of the olive oil over moderate heat 5 to 6 minutes, or until the bacon bits are crisp; remove with a slotted spoon and drain on a paper towel.
- Step 2
Spoon 2 tablespoons of the bacon drippings into a large, heavy kettle, add the remaining olive oil and turn heat to high; reserve remaining 1 tablespoon dripping for the stuffing. When oil is very hot, add the onions, carrots and garlic. Saute over moderate heat, stirring often, about 5 minutes or until onions turn glassy. Mix in fish stock, wine, tomato paste and lemon juice; add the bay leaf. Bring to a low boil, then lower heat and simmer gently while you make the stuffing.
- Step 3
Make the stuffing: In a large, heavy skillet, heat the 2 tablespoons olive oil and the reserved 1 tablespoon of the bacon drippings. Add the onion, garlic and carrot and saute over moderate heat 5 minutes, or until the onions begin to turn glassy.
- Step 4
Add the chopped squid tentacles; turn heat to low, cover and steam 20 minutes.
- Step 5
Mix in the prosciutto, tomato paste, bread crumbs, wine, water, pepper and parsley and cook, stirring, 2 to 3 minutes, or until the mixture is very thick and pastelike.
- Step 6
Remove from heat, let cool slightly, then blend in the egg yolks.
- Step 7
Push the stuffing into each squid until about ¾ inch from the top; close top with a toothpick. Do not stuff too near the top or too compactly, since the stuffing will expand when cooked.
- Step 8
Lay the squid in the kettle of simmering sauce; cover and simmer 1 hour. Remove the squid, spoon the sauce over it and serve with bacon bits sprinkled on top.
Serve with a robust white (the Sicilian Greco di Tufo by Mastroberardino), rose (Bandol by Domaine Tempier) or red (a Portuguese tinto from the Dao, such as Grao Vasco).
Private Notes