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)
Nutmeg is squeamish when it comes to touching slimy, slippery food. She was surprised how easy it is to clean and prepare the squid. If you are unsure you can always ask your fishmonger to do the hard work for you. This recipe is actually very easy despite the many steps. All the credit goes to Ghyslaine for the details and helping Ginger and Nutmeg through the process.
- 6medium Squid
- 1cup Frozen Spinachor equal amount cooked of the fresh stuff
- 1 Medium onionchopped
- 3cloves garliccrushed
- 1/3cup Parsleyfinely chopped
- 1large Egg
- 2tbsp Tomato paste
- 2 Bay Leaves
- 1 Stick Fennel
- 1/4cup Bread crumbs
- 2cups Water
- 1cup Dry White Wine
- 2-3tbsp olive oil
- to taste Salt and Pepper
- to taste Piment Espeletteor medium paprika