Stuffed Squid Served With Honey Mustard Sauce Recipes

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STUFFED SQUID SERVED WITH HONEY MUSTARD SAUCE.



Stuffed Squid Served With Honey Mustard Sauce. image

Make and share this Stuffed Squid Served With Honey Mustard Sauce. recipe from Food.com.

Provided by CheffLiLi

Categories     Squid

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 squid, tubes
150 g feta cheese
1 whole green pepper
1 whole red pepper
1 medium onion
6 mushrooms
salt
pepper
2 tablespoons honey
1/4 cup coarse grain mustard

Steps:

  • Pre heat oven to 150°C.
  • Chop your peppers and feta into thin strips.
  • Chop your onion and mushrooms into small pieces.
  • Precook your mushrooms and onions until caramelised.
  • Once cooked, start to stuff your squid tubes. Start with onion/mushroom at the bottom, then add the strips of pepper and feta in variations so the flavour is constant. Once plump, place on baking tray ready for the oven.
  • Sprinkle your squid with a bit of sea salt and pepper.
  • Bake in the oven for 25 minutes. Flip over after 12 minutes.
  • While your squid is baking, cook your honey and mustard together in a small saucepan until a nice thin sauce consistency is formed.
  • Remove your squid from the oven, serve hot or cold with a light dashing of the honey mustard sauce.

Nutrition Facts : Calories 163, Fat 8.2, SaturatedFat 5.7, Cholesterol 33.4, Sodium 423.5, Carbohydrate 16.8, Fiber 1.9, Sugar 13.8, Protein 7

SQUID STUFFED SQUID



Squid Stuffed Squid image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1/4 cup finely chopped onion
1/2 teaspoon kosher salt
1 clove garlic, finely minced
8 to 10 whole squid (about 3 to 5 inches each)
2 ounces raw shrimp
1/4 cup fresh bread crumbs
2 tablespoons finely chopped tomato
2 teaspoon lemon zest
2 teaspoon finely chopped fresh ginger
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
2 cups prepared tomato or spaghetti sauce

Steps:

  • Preheat an oven to 375 degrees F.
  • Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
  • Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
  • Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
  • Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

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