Squid With Bacon And Garlic Oil Recipes

STUFFED SQUID, LISBON STYLE

Steps:

• 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.
• 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.
• 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.
• Add the chopped squid tentacles; turn heat to low, cover and steam 20 minutes.
• 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.
• Remove from heat, let cool slightly, then blend in the egg yolks.
• Push the stuffing into each squid until about 3/4 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.
• 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.

CRISPY SQUID WITH GARLIC, CHILE, AND BASIL

Steps:

• The lightly beaten eggs should be in one medium bowl and the bread crumbs in another. Season both the eggs and the bread crumbs with salt and pepper. Take the squid rings and tentacles and coat them with the egg. Remove and allow any excess egg to drip off, and then roll the pieces in the bread crumbs. Place them in a single layer on a baking sheet and refrigerate.
• In a medium-size saute pan, heat the chile oil lightly. Add the garlic and season with salt and pepper. Take care not to brown the garlic but instead sweat it so that the liquid emerges and it becomes translucent. Add the sliced celery and stir to coat everything evenly. Cook for 1 minute. Stir in the lemon slices and set aside to cool.
• Pour the oil into a heavy-bottomed pot (or alternatively, a deep fryer). Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the squid once they are cooked.
• When ready to serve, drop the squid, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon, about 3 to 5 minutes. Drain them on the lined baking sheet. Season immediately with salt and toss with the basil leaves. Serve the garlic sauce on the side or drizzle over top. Serve immediately.