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.
Ingredients
- 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
Instructions
- 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
Tried this recipe?Let us know how it was!