Recipe for Spinach Stuffed Squid
This recipe is not for the faint of heart in the kitchen.
Fresh squid is not easy to work with (if you can find it), and the recipe has several steps. However, the result is well worth the effort.
Originally posted on Ginger and Nutmeg it is worth reading the post (below) to get the context.
The small city of Martigues is located at the point where the waters of the Mediterranean Sea and the Etang de Berre meet. Sometimes referred to as the Provençale Venice, Martigues is attractive. There is a series of small canals, tiny pedestrian-only streets and attractive cafes.
Thursday is market day in Martigues, and that is where Ginger and Nutmeg met up with Ghyslaine and her husband Jacques. Aside from being a lovely couple, they run a successful company focused on top quality cooking classes. Continue reading here for the full Ginger and Nutmeg story behind the recipe.
Spinach Stuffed Squid (Encornet farcis aux épinards)
- 6 medium Squid
- 1 cup Frozen Spinach or equal amount cooked of the fresh stuff
- 1 Medium onion chopped
- 3 cloves garlic crushed
- 1/3 cup Parsley finely chopped
- 1 large Egg
- 2 tbsp Tomato paste
- 2 Bay Leaves
- 1 Stick Fennel
- 1/4 cup Bread crumbs
- 2 cups Water
- 1 cup Dry White Wine
- 2-3 tbsp olive oil
- to taste Salt and Pepper
- to taste Piment Espelette or medium paprika
- Cook the spinach in a heavy casserole pan with a little bit of salt
- Clean the squid by removing the head and innards from the outer part (main body)
- Cut the head just after the eyes and remove the cartilage
- Clean well in cold water to remove any sand or bad bits
- Chop the head and tentacles finely
- In another pan, cook with chopped onion, in a bit of oil, add salt and pepper as necessary
- Add garlic, parsley and cooked spinach
- Cook for a few minutes
- Add the breadcrumbs and mix well
- Remove from the heat and allow to cool slightly
- Add egg, salt and pepper, mix well
- Stuff the squid body with the spinach mixture, until slightly over ¾ full. Do not overfill.
- Close the tops with toothpicks
- In a heavy saucepan on medium heat, fry the squid in a bit of oil until it starts to turn slightly pink
- Remove the squid and set aside
- Add tomato concentrate, wine, water, bay leaves, fennel stick and Piment Espelette to the pot. Mix well.
- Place the squid in the sauce, cover and cook on medium heat for about 45 minutes