Filed under Shellfish · Print This Post
Seriously, what did people do before Google? When I bought several squid from Chinatown, I wasn’t exactly sure if they were squid or cuttlefish. They looked bigger than the squid I’m used to and if you’ve been to any of the stores in Chinatown, you know it’s hard to get a straight answer from any of the clerks. The squid were already cleaned off the plastic-y spine inside and that was my only way to tell one from the other: the cuttlefish “skeleton” is wider than that of a squid’s.
So I Googled and found several indistinguishable photos of squid and cuttlefish-looking things but then finally discovered this short paragraph from EnchantedLearning.com: The body of the cuttlefish (the cuttle) is flattened and has fins that extend along the entire length of the mantle. There you go; mine didn’t and that settled the dilemma of naming this recipe.
They were also butterflied open which required some butcher’s twine to close them up again after being stuffed. If you can get your squid cleaned but intact, you can easily stuff them through the head opening where the tentacles used to be.
Ingredients:
5 squid, cleaned, kept whole if possible, tentacles separated and finely chopped
1 small carrot, finely chopped
5 pieces of string beans, chopped
1/2 cup of bread crumbs
1 medium can of crushed tomatoes
2 stalks of parsley, finely chopped
2 stalks of scallions, finely chopped
2 cloves garlic, minced
1 red chile, crushed
oil, salt, pepper
1. Preheat an oven to 375º.
2. Heat some oil in a large skillet over medium heat. Saué garlic until brown and then the scallions until translucent. Add the chopped squid tentacles, the carrots and beans and cook for about 5 minutes by frequently tossing. Season with salt and chile. Add the bread crumbs and the parsley and mix to toast. You should now have a somewhat sticky mixture for your stuffing. Remove from heat and set aside.
3. On a large chopping block, lay the butterflied squid open. Spoon some of the tentacle mixture and spread all along the cavity. Grab one end of the squid and roll over the other. Wrap and tie to close with butcher’s twine. Gently move stuffed squid to a baking dish. Pour crushed tomato sauce over them.
4. Bake in the oven for about 15 minutes. To serve, carefully slice each squid into 3. The twine should easily come off so you can discard.
Related post/s:
Save some of the squid ink and make a stew
If you’d rather not play with squid, get some shrimps
Part of my Mother Hen project: omakase bento #8
Filed under Pasta + Noodles + Rice, Shellfish · Print This Post
They key to this dish wasn’t as much as the garlic as it was the shrimp flavor from the head and the shells. I spent some time shelling and deveining a pound of shrimps, and my arm hurt from pressing them to get the juice out, but all the work was worth it. I used rigatoni pasta but they turned out to be too big for the small pieces of shrimps. When you try this, use penne instead. You can also substitute the vermouth with white wine. I just didn’t want to waste a perfectly good and pricey Chateauneuf-du-Pape white–we needed another bottle of it after this very garlicky and very shrimpy pasta was done.
Ingredients:
1 pound large shrimps, peeled, deveined, tails removed, cut into 3 pieces; heads, tails and shells reserved
1 medium-sized head of garlic, peeled, smashed, sliced
1 box of penne, cooked al dente, saving some of the pasta water
1 can of clam juice
1/2 cup dry vermouth
2 tsps flour
half a bunch of parsley, finely chopped
a small knob of butter
lemon wedges, plus some of its juice
1/2 tsp red pepper flakes
oil, salt
1. Marinate shrimps. In a large glass bowl, combine shrimp meat and a third of the garlic with some olive oil and a dash of salt. Set aside while you do steps 2 and 3.
2. In a large skillet, heat some oil. Add another third of the garlic with the shrimp heads, tails and shells. Cook and toss until garlic is light brown, about 8 minutes. Add clam juice and vermouth and let it simmer. Using the back of a large spoon, smash the heads so that the fat comes out.
3. When half of the liquid has evaporated, turn off the heat and remove the garlic and shells using a slotted spoon and transfer to a mortar and pestle in batches. Save the liquid from the skillet and transfer to another large bowl. Continue to get the remaining juice out of the heads and shells by pounding them with the pestle and transferring the juice back to the bowl. Discard shells when done.
4. Turn the heat back on and add a little oil. Sauté the remaining garlic. Add the shrimp-flavored liquid and let it simmer until somewhat reduced. Then add the marinated shrimp and toss for about 2 minutes. Drop in the butter, flour and red pepper flakes and mix until butter is melted. Add salt and lemon juice to taste. Add pasta. If it gets too thick, add a drop or two of the pasta water. Turn off the heat and mix in the parsley.
Related post/s:
The best Chateauneuf-du-Pape bottles to buy
If not shrimps, how about octopus with your pasta?
