Best Baked Squid Recipes

BAKED STUFFED SQUID: CALAMARI RIPIENI AL FORNO

Steps:

• To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.
• Preheat the oven to 400 degrees F.
• To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.

BAKED SQUID WITH GARLIC-ANCHOVY PASTA

Steps:

• Preheat the oven to 450°F.
• Bring a large saucepan of salted water to a boil.
• In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
• Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy.
• Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat.
• Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
• Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
• Make a bed of pasta on a platter or plates and mound the squid on the pasta.
• Serve with lemon wedges.

BAKED SQUID STUFFED WITH LOBSTER AND BASMATI RICE

Steps:

• Instructions Marinate Squid tubes in whole milk for 1-2 hours at room temperature turning three times. Preheat oven to 350 degrees . Meanwhile, bring two cups of chicken broth to boil, add rice, cook for 20 minutes covered or until broth absorbed. Allow to cool. Chop peppers, garlic, olives, onion into half inch size and set aside. In small skillet, heat butter, add chopped garlic and onion, cook until onions are soft. Add lobster and cook together until hot- do not over cook. Add Tabasco Sauce. Mix together:Sugar, Garlic Powder, Lemon Pepper, Thyme, Dried Mustard, Summer Savory, Fennel Seed, and Tarragon leaves.Add to rice and mix well. Gradually add lobster mixture followed by chopped peppers, and olives. Allow mixture to cool . Remove squid from milk and pat dry. Divide rice mixture in four and fill each tube with rice mixture stuff tightly. Roll each tube in olive oil. Mix all ingredients for coating in food processor until fine crumb mixture. Roll each squid tube in olive oil then in bread crumb mixture and place in greased covered glass dish. Bake, covered, at 350 degrees F for 20 minutes, then uncover and bake for an additional 10 minutes. Sauce Melt butter Add lobster paste, and spices one at a time until well incorporated. Add chicken broth and heat to almost boiling. Add wine and continue to heat. Mix cornstarch and sugar. Add 1/4 C cold water. Stir until dissolved, and add to hot liquid. Bring to a boil until mixture thickens. Keep hot until ready to serve. Toss salad with vinagrette. Slice Mango into 16 wedges. Remove squid from dish onto hot surface and cut off ends square. Cut each tube in half and stand in center of heated plate. Apply generous amount of sauce, surround with salad greens already garnished with Raspberry Vinaigrette and four slices of ripe Mango (best cut end facing up). Reserve remainder of sauce for use at the table if desired. Preparation time two hours.

LEMON BAKED SQUID

Steps:

• Combine the lemon juice, 1 tablespoon of the olive oil, scallions and garlic in a large glass or ceramic bowl. Add the squid. Cover and refrigerate for 4 hours.
• Preheat the oven to 400 degrees. Combine 8 of the beets with 1 tablespoon olive oil in a baking dish. Roast the beets in the oven until tender, about 35 to 40 minutes. Set aside to cool. Peel. Cut into 1/3-inch cubes. Set aside. Dice the remaining 4 beets. Combine the diced beets and balsamic vinegar in a blender or food processor, and puree until smooth. Strain into a glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the roasted beets and toss. Set aside.
• Combine all of the ingredients for the onion confit in a large saucepan. Simmer over medium heat for 1 hour. Set aside to cool.
• Increase the oven temperature to 475 degrees. Combine the bread crumb ingredients in a large bowl. Place the whole sacs together in a large baking dish. Place the sliced squid and tentacles next to them. Pour the marinade over all the squid. Top with the bread crumb mixture. Bake until tender, about 10-12 minutes. Set aside to cool.
• Spoon equal amounts of sliced squid and tentacles in the center of four plates. Strain the beets, reserve the vinaigrette. Ring the squid with a circle of minced beets. Wreathe the beets with a circle of onion confit. Arrange 3 whole sacs around the center like the spokes of a wheel. Drizzle with the beet vinaigrette. Garnish with chervil. Serve immediately.

BAKED SQUID

Steps:

• In a 4 to 5-quart pan, bring about 1 1/2 inches of water to a boil.
• Add rings, reduce heat, cover and simmer for 30 seconds.
• Drain and dry.
• Fry in olive oil with the onions and garlic until onions are tender.
• Add tomato paste and white wine.
• Spread cooked rice evenly in a baking pan.
• Pour squid mixture over the rice.
• Bake at 400° F for 25 minutes.
• Sprinkle lemon juice over mixture before serving.

BAKED SQUID WITH GARLIC-ANCHOVY PASTA

Steps:

• Preheat the oven to 450°F. Bring a large saucepan of salted water to a boil. In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy. Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat. Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes). Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat. Make a bed of pasta on a platter or plates and mound the squid on the pasta. Serve with lemon wedges.