|Calamari at the Mercado Central Santiago, Chile|
Photo by: Lord-Williams
STUFFED AND BAKED CALAMARI #CCXVII QUI PARLA CON SA DEU COURA CALAMÀS AL FFORN p 214
for 8 persons
1 ½ lbs squid or octopus1 c almonds peeled and toasted
1 tbsp parsley
1 tbsp mint
2 tsp marjoram
1 tsp dried thyme
6 tbsp virgin olive oil
1 medium onion chopped and fried
½ c raisins soaked in water for a few hours
2 garlic cloves scalded
boiled monkfish or other strong tasting fishsalt and freshly ground pepper to taste
Photo from: betterbrownies
½ tsp ground nutmeg
½ tsp ground cloves
1 tsp ground cinnamon
¼ tsp saffron mashed and diluted in almond milk
½ c vinegar or verjuice
½ c breadcrumbs
Ask the fishmonger for large squid. Remove the ink sac whole and set aside. Wash it and boil it in water until tender, about 45 minutes. Reserve 4 c broth and put the almonds in it to soak.
PREHEAT OVEN TO 350º F / 175ºC
When cooked cut off the legs. Cut the legs in pieces with parsley, mint, marjoram and thyme. Sauté the onions in 4 tbsp olive oil. Add scaled and mashed garlic and raisins. When the onion is translucent add the legs and herbs. Add another fish to this stuffing if needed. Season with salt and pepper to taste. Close the openings with toothpicks.
Photo from: bembengarifin
Put the broth and almonds in a food processer and grind them. Strain this through a cheese cloth into a saucepan. Heat it and combine it with the spices and vinegar or verjuice. Add the rest of the olive oil and breadcrumbs little by little to thicken this sauce. Pour it over the stuffed octopus or squid. Cook this in the oven for about 30 minutes.
Slice stuffed squid and put it in soup bowls. Pour the almond milk over it and serve.