California Farm Baked Stuffed Squid

Name: California Farm Baked Stuffed Squid
Total time: 14400 s
Yield: 2 people, 4 dinners
Cuisine: American
Ingredients: 2 pounds block frozen cleaned squid with tentacles, about 30 squid; 2 pounds fresh roma tomato sauce; 1/2 Bottle light cooking wine; 15 fresh cherry tomatoes, quartered; 15 Tsp mild white onion, chopped; 5 Tbs short rice; 5 cloves mild elephant garlic, minced; 2 tsp fresh or last harvest oregano; Tbs california olive oil; Paella recipe; Calamari steak recipe

Hobby Horseman @HobbyHorseman

California, United States

Cleaned squids, tubes stuffed half full and baked, the precooked stuffing will swell up when baked so you can tell they are ready. Sauteed cherry tomatoes with oregano and glazed onion, garlic and chopped squid tentacles. Sprinkled with short rice to absorb the tender juices from the stuffing. Baked in tomato sauce and white cooking wine. Also see my calamari steak and paella recipes in here.
#GoldenApron23

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Prep 1/2 hour, bake 1/2 hour

2 people, 4 dinners

2 poundsblock frozen cleaned squid with tentacles, about 30 squid
2 poundsfresh roma tomato sauce
California Farm Annual Tomato Harvest
1/2 Bottlelight cooking wine
California Farm Made Pinot Grigio Cooking Wine
15fresh cherry tomatoes, quartered
15 Tspmild white onion, chopped
5 Tbsshort rice
5 clovesmild elephant garlic, minced
2 tspfresh or last harvest oregano
Tbscalifornia olive oil
Paella recipe
California Farm Wedding Seafood Paella
Calamari steak recipe
California Farm Paella Stuffed Calamari Steaks
Equipment: 30 toothpicks, 2 large baking dishes, cast iron skillet, slender long handled egg spoon or tea spoon
Cost: calamari $5 a pound, cooking wine $1, other free from garden or $2 at the farmers market, $2 per dinner

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Steps

Prep 1/2 hour, bake 1/2 hour

1

Thaw the block frozen squid overnight, rinse, wash with lemon juice, drain. Cook as quickly as possible after thawing and rinsing to keep squid tender.
2

Sautee the stuffing: chop onions, cherry tomatoes, garlic, sautee in Tbs olive oil. Add chopped tentacles when you see the juice from the tomatoes and onions, add 2Tbs wine, bring to boil. Turn off. Add rice to absorb the cooking juices, add oregano, mix well. Tentacles will shrink to half size. When liquid is absorbed, stuffing is ready.
3

Use slender long handled egg spoon or teaspoon to stuff each squid tube half full. Close with tooth pick. Lay in 2 cups of tomato sauce in baking dish, layers of stuffed squid on top, cover with 2 more cups of tomato sauce and 1/2 bottle of cooking wine.
4

Preheat oven to 375 F degrees, then bake dish till stuffed squid swell up, 20 to 30 minutes depending on size. The quicker the baking, the more tender the squid. Serve with flaked seasalt on the side, crispy fresh romaine cucumber carrot tomato onion salad and oven heated sour dough bread for dipping the sauce.

Linked Recipes

California Farm Annual Tomato Harvest

California Farm Made Pinot Grigio Cooking Wine

California Farm Wedding Seafood Paella

California Farm Paella Stuffed Calamari Steaks

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 10, 2023 22:21

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.