Best Paillard Of Squid Recipes

FAST AND EASY PLATE COOKED FISH PAILLARD WITH GINGER, GARLIC, AND TOMATOES

Steps:

• Preheat the oven to 350 degrees F. or preheat the broiler.
• Pound the fish slices until they are evenly 1/8-inch thick.
• Put 4 heat resistant plates in the oven or under the broiler until hot. Remove and brush each 1 with 1/2 teaspoon of the butter.
• Season the paillards of fish with salt and pepper and put 1 on each plate. Mix the fish stock, ginger, garlic, and tomatoes in a saute pan. Bring to a boil and cook 2 minutes. Whisk the remaining butter into the sauce and pour it over the fish.
• By the time you garnish the plates with the cilantro, the fish will be done.
• Wash the fish carcasses, removing the gills from the heads, and, under running water, scrape away any blood from the backbone.
• Put the celery, onion, herbs, and salt in a pot. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Do not let any browning occur.
• Add the fish carcasses and remaining water. Bring to a boil over high heat. The moment it boils, lower the heat to a bare simmer. Stir the bones around very gently for a few seconds so that any coagulated albumin trapped at the bottom will rise to the surface. Skim off any scum, avoiding floating vegetables or herbs. Simmer uncovered for 20 minutes.
• Add the wine, and simmer for another 10 minutes. Remove from the heat, let sit for 5 minutes, then carefully ladle all the stock into a fine strainer set over a container. Do not press down on any fish in the strainer. Put the last of the stock into the strainer and discard the debris. Immediately refrigerate the stock uncovered. When cold, cover and keep refrigerated or frozen until needed.

PERSONAL PAELLA WITH SQUID AND SCALLIONS

Steps:

• Preheat the oven to 400°F.
• Combine the seafood stock, saffron, and pimenton in a small saucepan over medium heat and bring to a simmer; reduce the heat to very low and cover.
• Lightly season the squid with salt and pepper. In an 8-inch cast-iron or other heavy skillet, heat 1 teaspoon of the olive oil over medium-high heat. When it shimmers, add the squid and cook, stirring frequently, just until the squid lose any translucence and exude their juices, 30 to 60 seconds. Transfer the squid to a plate and decrease the heat to medium.
• Add the remaining 1 teaspoon of oil, then the red pepper flakes, scallions, and garlic and sauté until the scallion starts to soften, another 2 to 3 minutes. Add the rice and cook until the grains are well coated with the pan mixture, 1 minute.
• Pour in the hot broth and bring to a gentle boil. Decrease the heat to medium-low. Taste the liquid and add salt to taste, then let it continue to gently bubble, swirling the pan occasionally, for 8 to 10 minutes, or until the rice has swelled and absorbed much of the liquid; it should still be slightly soupy.
• Stir in the squid and tomatoes. Transfer the pan to the oven and bake, uncovered, for 10 to 15 minutes, until the rice is al dente, or mostly tender but with a little resistance in the center.
• Remove the pan from the oven, cover with a lid or aluminum foil, and let it sit for about 5 minutes, until the rice is tender. Uncover and return it to the stovetop over medium-high heat and cook for about 2 more minutes, to brown the bottom of the rice.
• Spoon it out onto a plate, and eat. Don't worry if it sticks. Just scrape it up and know that this is what the Spanish call soccarat, the crispy pieces that are considered a sign of a great paella.

PAILLARD OF SQUID

Steps:

• Using a sharp knife, cut each squid sac open and lie it flat. Cut deep slices across the meat in one direction, but do not cut through the flesh. Peel off the skin. Repeat in the opposite direction to create perfect squares. Set aside. Combine the citrus juices, onion, garlic, jalapeno and ginger in a large glass or ceramic bowl. Add the squid. Toss to combine. Cover and marinate in the refrigerator for 4 hours.
• Combine the Sherry vinegar and grated orange rind in a large glass or ceramic bowl. Whisk in the olive oil. Add all the peppers, carrots, pomegranate seeds, scallions, parsley and mint. Season with salt and pepper to taste.
• Grill the squid over hot coals until cooked through, about 3 minutes. Add to the salad and toss. Serve immediately.