STUFFED SQUID, LISBON STYLE

Stuffed Squid, Lisbon Style image

Provided by William Grimes

Time 1h45m

Yield Six servings

Number Of Ingredients 25

Previous Next

Ingredients

1/4 pound slab bacon, cut into small dice
3 tablespoons olive oil
2 medium yellow onions, peeled and sliced thin
2 medium carrots, peeled and sliced thin
1 large garlic clove, peeled and minced
1/2 cup fish stock or bottled clam juice
1/2 cup dry white wine
3 tablespoons tomato paste
Juice of 1 large lemon
1 whole bay leaf (do not crumble)
1 1/2 pounds squid, cleaned, tentacles separated from body and reserved
2 tablespoons olive oil
1 tablespoon bacon drippings
1 medium yellow onion, peeled and chopped
1 small garlic clove, peeled and minced
1 small carrot, peeled and chopped
Reserved squid tentacles, washed well and coarsely chopped
1/4 pound prosciutto, finely minced
2 tablespoons tomato paste
2 cups fine, soft bread crumbs
1/4 cup dry white wine
1/3 cup water
1/4 teaspoon freshly ground pepper
1 tablespoon minced parsley
2 egg yolks, lightly beaten

Steps:

In a small, heavy skillet, saute the bacon in 1 tablespoon of the olive oil over moderate heat 5 to 6 minutes, or until the bacon bits are crisp; remove with a slotted spoon and drain on a paper towel.
Spoon 2 tablespoons of the bacon drippings into a large, heavy kettle, add the remaining olive oil and turn heat to high; reserve remaining 1 tablespoon dripping for the stuffing. When oil is very hot, add the onions, carrots and garlic. Saute over moderate heat, stirring often, about 5 minutes or until onions turn glassy. Mix in fish stock, wine, tomato paste and lemon juice; add the bay leaf. Bring to a low boil, then lower heat and simmer gently while you make the stuffing.
Make the stuffing: In a large, heavy skillet, heat the 2 tablespoons olive oil and the reserved 1 tablespoon of the bacon drippings. Add the onion, garlic and carrot and saute over moderate heat 5 minutes, or until the onions begin to turn glassy.
Add the chopped squid tentacles; turn heat to low, cover and steam 20 minutes.
Mix in the prosciutto, tomato paste, bread crumbs, wine, water, pepper and parsley and cook, stirring, 2 to 3 minutes, or until the mixture is very thick and pastelike.
Remove from heat, let cool slightly, then blend in the egg yolks.
Push the stuffing into each squid until about 3/4 inch from the top; close top with a toothpick. Do not stuff too near the top or too compactly, since the stuffing will expand when cooked.
Lay the squid in the kettle of simmering sauce; cover and simmer 1 hour. Remove the squid, spoon the sauce over it and serve with bacon bits sprinkled on top.