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Ingredient
California Farm Baked Stuffed Squid
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Ingredient
Food ration :
2 people, 4 dinnersCooking time :
Prep 1/2 hour, bake 1/2 hour
2 pounds
fresh roma tomato sauce
1/2 Bottle
light cooking wine
15 Tsp
mild white onion, chopped
5 Tbs
short rice
5 cloves
mild elephant garlic, minced
Cooking instructions
* Step 1
Thaw the block frozen squid overnight, rinse, wash with lemon juice, drain. Cook as quickly as possible after thawing and rinsing to keep squid tender.
* Step 2
Sautee the stuffing: chop onions, cherry tomatoes, garlic, sautee in Tbs olive oil. Add chopped tentacles when you see the juice from the tomatoes and onions, add 2Tbs wine, bring to boil. Turn off. Add rice to absorb the cooking juices, add oregano, mix well. Tentacles will shrink to half size. When liquid is absorbed, stuffing is ready.
* Step 3
Use slender long handled egg spoon or teaspoon to stuff each squid tube half full. Close with tooth pick. Lay in 2 cups of tomato sauce in baking dish, layers of stuffed squid on top, cover with 2 more cups of tomato sauce and 1/2 bottle of cooking wine.
* Step 4
Preheat oven to 375 F degrees, then bake dish till stuffed squid swell up, 20 to 30 minutes depending on size. The quicker the baking, the more tender the squid. Serve with flaked seasalt on the side, crispy fresh romaine cucumber carrot tomato onion salad and oven heated sour dough bread for dipping the sauce.
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