Stuffed Squid, Lisbon Style

Name: Stuffed Squid, Lisbon Style
Total time: 1 h 45 min
Yield: Six servings
Cuisine: portuguese
Ingredients: 1/4 pound slab bacon, cut into small dice; 3 tablespoons olive oil; 2 medium yellow onions, peeled and sliced thin; 2 medium carrots, peeled and sliced thin; 1 large garlic clove, peeled and minced; 1/2 cup fish stock or bottled clam juice; 1/2 cup dry white wine; 3 tablespoons tomato paste; Juice of 1 large lemon; 1 whole bay leaf (do not crumble); 1 1/2 pounds squid, cleaned, tentacles separated from body and reserved; 2 tablespoons olive oil; 1 tablespoon bacon drippings; 1 medium yellow onion, peeled and chopped; 1 small garlic clove, peeled and minced; 1 small carrot, peeled and chopped; Reserved squid tentacles, washed well and coarsely chopped; 1/4 pound prosciutto, finely minced; 2 tablespoons tomato paste; 2 cups fine, soft bread crumbs; 1/4 cup dry white wine; 1/3 cup water; 1/4 teaspoon freshly ground pepper; 1 tablespoon minced parsley; 2 egg yolks, lightly beaten

By William Grimes

Total Time: 1 hour 45 minutes
Rating: 4(13)
Comments: Read comments

Featured in: Food; Night of the Long Knives

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Ingredients

Yield:Six servings

¼pound slab bacon, cut into small dice
3tablespoons olive oil
2medium yellow onions, peeled and sliced thin
2medium carrots, peeled and sliced thin
1large garlic clove, peeled and minced
½cup fish stock or bottled clam juice
½cup dry white wine
3tablespoons tomato paste
Juice of 1 large lemon
1whole bay leaf (do not crumble)
1½pounds squid, cleaned, tentacles separated from body and reserved

The Stuffing

2tablespoons olive oil
1tablespoon bacon drippings
1medium yellow onion, peeled and chopped
1small garlic clove, peeled and minced
1small carrot, peeled and chopped
Reserved squid tentacles, washed well and coarsely chopped
¼pound prosciutto, finely minced
2tablespoons tomato paste
2cups fine, soft bread crumbs
¼cup dry white wine
⅓cup water
¼teaspoon freshly ground pepper
1tablespoon minced parsley
2egg yolks, lightly beaten

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add the chopped squid tentacles; turn heat to low, cover and steam 20 minutes.
Step 5
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.
Step 6
Remove from heat, let cool slightly, then blend in the egg yolks.
Step 7
Push the stuffing into each squid until about ¾ 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.
Step 8
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.

Tip

Serve with a robust white (the Sicilian Greco di Tufo by Mastroberardino), rose (Bandol by Domaine Tempier) or red (a Portuguese tinto from the Dao, such as Grao Vasco).