Davidcito's Stuffed Squid

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

That was my first try at stuffed squid and I decided to do this version instead of the traditional one thar had ground meet (usually pork)

This is an easy grilled squid recipe that is a perfect meal with the family especially during summer. It can be paired with freshly cooked steamed rice together with an ice-cold beverage. If you have no access to a charcoal grill, you can use stove-top grill pans that are widely available. However, I suggest that you pick a cast-iron one since it can handle high heat close to a charcoal grill.Video: https://youtu.be/T3r8-PlrHWkRecipe by: HomebasedChef

Sorry for a lack of instructional photos. Hopefully the descriptions are enough!

I learned it from my mother.Don't overcook the squid. For 2 servings. Recipe by xxprsxx

the stuffed squid soup was requested by my little girl after her teacher taught her about squid. so decided to stuff her favourite ingredients in the squid. Enjoys!

I adopted this from a recipe that I saw on TV. The TV show used a microwave to cook the squid, but the sauce did not penetrate too well, so I changed the recipe to simmer the sauce on the stovetop.-If you put too much rice inside, the squid will burst, so be careful.-If the rice is not enough, it will fall apart when you slice it into pieces.-If you have leftover seasoned rice, don't stuff it into the squid, but make it into a grilled rice balls and enjoy.-Simmer it over low heat. Try not to scorch it. For 1 squid's worth. Recipe by Komikan

This is also a good side dish in summer. You can exchange the squid for your favorite seafood like shrimp, scallop, salmon... It's important to drain the vegetables well and it's also good cold. Enjoy to your taste!

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Usually, the squid used for stuffed squid is tough. I thought it would be so much better if the meat was tender, so I challenged myself to achieve this. I cooked it simply using Mrs. Adachi's (a recipe blogger and writer) teriyaki sauce, which was shown on TV the other day. It's a bit sweet, so if you don't like sweet sauces, you can omit the sugar for a savory sauce.Usually, rice stuffed squid is made with a small portion of mochi rice... but in this recipe, I just used already cooked rice to keep things simple. The squid is not simmered, but is finished quickly over high heat, which means the squid remains tender. If you simmer squid for a long time, it'll turn tough. If you mix the sauce into the rice that's stuffed in the squid, it'll become pretty sweet. If you prefer it less sweet, use plain rice for the stuffing instead. Recipe by Mekamahao

Special dish for me coz its my husbands favorite.It was "deliciously good"! :positive :-)

This is a method to prepare fresh squid shiokara style.By drying the squid overnight, the appropriate amount of liquid evaporates, and results in a rich shiokara taste. I added red chili pepper for spice and kombu for umami flavor. Recipe by Cooking S Papa

When the spear squid is in season, I always make this dish. It's our family's appetizer for "drinks at home" during the holidays.-Since the pasta sauce contains some salt, adjust the taste with salt and pepper at the very end.-If it is too much trouble to simmer in hot weather, use a pressure cooker. Recipe by pogue

I was really craving Adobong Squid and I finally called my dad and he gave me his recipe. Squid is his favorite meat to use and I know this recipe is the best! He made this ALL the time when my brothers and I were growing up! It brings me back..

I could not fit this procedure in my "Simmered Squid and Daikon Radish" recipe, so I uploaded it separately.The simmered squid can get tough and chewy, but I tried many ways to make it tender. Now I am using this method.The key is the boiling time. Be careful not to cook it too long or the squid will be tough and chewy. Recipe by -ringo-

I heard from a TV program that squid will turn out tender if you add it to water before boiling.So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.The squid will be tough and chewy if you cook it over high heat for a long time.The taste penetrates into the daikon radish while cooling off, so cook it for 15-20 minutes, cool it off and warm it up again before serving.If you prefer a strong taste, adjust it by adding more mentsuyu. Recipe by mielle.

This is a different way of cooking Salt and Pepper. Im not sure if this was done like this before, but I just though of this now. Less transfers, less effort, less dishes. HeheheThe outcome is actually delicious. My hubby cant tolerate spices so I did not add chopped red peppers. You can add red peppers for a bit of sizzle.

I often make stewed squid with ink and I like it. This time I turned it into a paella. You don't have to use a paella pan. A frying pan works well.At Steps 4 and 5, reduce the heat and saute the ingredients slowly. If you use a small squid, the resultant squid rings will look too small. Use a large squid if available. I used a 25-cm long squid in this recipe. Recipe by Hoink

My husband like squid, so I served it with a teriyaki glaze.If you stir fry the squid for too long, it will become tough, so once it's done take it out of the pan. Recipe by kojyu

I love eating every bit of fresh squid. This recipe works great as a simple side dish.Please use a fresh squid!!For Step 6, I added soy sauce.....but after cooking it, a lot of moisture came out, diluting the flavors. Because the squid is fresh it will still taste great but maybe it's better to add salt at that stage and pour over some soy sauce at the end. Recipe by Tatakaukokkusan

I made it because I had lots of squid tentacles and Japanese leek!The tip to make it good is to brown both sides of the batter by pressing it down against the pan. Recipe by Michan

I made this because I was asked to make a squid radish daikon dish.Cook the squid from water.This is how the squid becomes tender.Beveling is hard with a knife, but it's super easy to do with a peeler. Recipe by Yucchan**

-I made a delicious, enticing dish out of leftover squid liver, offal, and fins.-If you stir-fry the liver thoroughly it ends up really delicious.-Goes particularly well with Japanese sake! Recipe by Cooking S Papa

I used frozen squid I bought on sale. I wanted pack it in my bento, and I thought that if I turned them into ball they'd be handy.You can eat these squid balls as is, or simmer with komatsuna greens. They are good in bentos too.Make sure to dry the squid well before processing! Recipe by Bluebird

A friend of my mother's taught me this recipe. Apparently it's a standard item at izakaya.Avoid overcooking the squid! If you do, it'll become hard and dry. Turn off the heat when you think it's cooked through! You can add ponzu sauce after turning off the heat.If there's a lot of liquid in the pan, remove the squid, simmer down the liquid, and pour over the squid. Recipe by Haranouenoponyoponyo

I'm trying to make a healthier sambal sauce but I cannot avoid the oil in order to 'fry' the chilli paste. Or else the sambal won't be delicious and there's a distinct smell which makes it taste a bit funny to my liking. For now i'm just using olive oil.Hit me up if you have other style of cooking healthier sambal!

I ate this for the first time the other day, but apparently it's a pretty famous dish at a certain Japanese restaurant franchise called "Bikkuri Donkey."It tastes very similar to the flavor of the squid popo bake I make at home, so I tried recreating it while I still could recall the flavor. It came out pretty well.Apparently Bikkuri Donkey got it's start in the city of Morioka in Iwate prefecture.I used sashimi squid. This makes things easier when boiling. If you don't have a proper heat-resistant dish, aluminum foil should also work. You have to use the Kewpie brand for the mayonnaise (Ajinomoto brand melts when it bakes). For 2 servings. Recipe by La Land

Although this may appear to be a common recipe, since I wanted to eat it the innards, too, I devised my own method.If you want the squid to turn out soft and juicy, then cook for a shorter time than instructed. If overboiled, the squid will become tough, and will also lose it's sweetness and moisture. Recipe by Tomuraushi