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Monday, October 2, 2017

PULPO WITH A 14TH CENTURY RECIPE FOR BAKED CALAMARI IN ALMOND MILK

octupus
Photo from: Heather Quinnelly
L. Octupus vularis, Eng. octopus, Atlantic-Mediterranean. Villena relates that it is dry, salty and not very nutritious but tasty. He says the shell should be removed by hand.

Nola provides a recipe of octopus with parsley sauce. He explains that it is a hard fish it must be well beaten before boiling. Galician recipes include breading, sautéing, grilling and baking it in its ink. Nola offers variations in his recipe such as boiling it in its ink and serving it with parse sly sauce; baking it in pieces with garlic and oil, adding orange juice later or cut into small pieces and gently friend with onion, oil and honey etc. and served in individual bowls.

Ares. “Comidas.” 1994:129; ES: Lord-Williams. “Calamar. Jun 25, 12: “Estufador.” Jun 25, 14: “Pedazo.” MAR 20, 17; Grewe/Anón. Sent Soví. 1979:CCXVII:214;57:226; ”Nola. 1989: lxvi-2: lxvi-3; and Villena/Calero. 2002: 39a] 

STUFFED AND BAKED CALAMARI IN ALMOND MILK ADAPTED FROM GREWE’S TRANSLATION OF ANÓN. SENT SOVI #CCXVII QUI PARLA CON SA DEU COURA CALAMÀS AL FFORN p 214[1]
for 8 persons

Stuffed Squid
Photo by: Lord-Williams
Ingredients

4 large squid about 1 ½ lbs
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
1 sm can (50 gr) anchovies or other fish (optional)
salt and freshly ground pepper to taste
toothpicks

For the sauce:
1 c peeled almonds
4 c fish broth
½ tsp ground nutmeg
½ tsp ground cloves
1 tsp ground cinnamon
¼ tsp saffron mashed and diluted in almond milk
1 c vinegar or verjuice
1 c breadcrumbs

Preparation

PREHEAT OVEN TO 350º F / 175ºC

Select large squid. Remove the ink sac whole and set aside. Wash the octopus or squid.

Cut off the tentacles and cut into pieces with parsley, mint, marjoram and thyme.

Sautée the onions in 4 tbsp olive oil. Add scaled and mashed garlic and raisins. When the onion is translucent add the tentacles mixture. Add anchovies or other fish if more stuffing is needed. Season with salt and pepper to taste. Close the openings with toothpicks.

Put the broth and almonds in a food processor and grind them. Strain this through a cheesecloth 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.


[1]Squid was chosen as it is easier to work with but octopus can be used if preferred. A variation of this recipe can be found in blog titled “Calamar,” published Jun 25, 12.


GREWE’S TRANSLATION OF ANÓN. SENT SOVI #CCXVII
QUI PARLA CON SA DEU COURA CALAMÀS AL FFORN p 214


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