Grilled stuffed squid

Votes: 1

Time: 3 hours 15 minutes
Complexity: easily
Servings: 24

An elegant appetizer of grilled whole squid stuffed with chopped shrimp, aromatic herbs, and garlic. The squid is served with a quick roasted pepper sauce and topped with crispy fried capers. Reattach the tentacles with a toothpick to create a striking presentation when serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

1 leek (white and light green parts only), sliced and rinsed thoroughly
2 tbsp. l. olive oil
2 tbsp. l. chopped shallots
1 teaspoon chopped garlic
1 cup white wine
1 tbsp chopped fresh parsley
1 tbsp. l. rice vinegar
1 tsp. dried tarragon
0.5 tsp salt
A pinch of red pepper flakes
Juice of half a small lemon
2 tablespoons butter
450 g raw shrimp, cut into chickpea-sized pieces
3/4 cup breadcrumbs

Squid

450 g frozen small squid with tentacles, thawed and cleaned
Roasted Yellow Pepper Sauce
Fried capers

Roasted Yellow Pepper Sauce

1 yellow bell pepper
1 teaspoon chopped garlic
1/4 cup warm heavy cream
1 tbsp. butter
1 tbsp chopped fresh parsley
1 teaspoon chopped shallots
1 tsp. rice vinegar
0.5 tsp salt
Juice of half a lemon

Fried capers

0.5 cup capers
1.5 cups of vegetable oil
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: squid, shrimps, leeks, sweet pepper, capers, tarragon, breadcrumbs

Cooking the dish according to the recipe:

Filling:

In a large skillet with olive oil, sauté the leeks over medium heat until softened, 7-10 minutes. Add the shallots and garlic and sauté for 3 minutes. Add the wine, parsley, vinegar, tarragon, salt, chili flakes, and lemon juice and increase the heat to high. Cook until the liquid has evaporated by 85%, 3-5 minutes.
Reduce heat to medium and add butter. Let it melt, then add shrimp. Cook, stirring, until cooked through, about 3 minutes. Add breadcrumbs, stir to absorb any remaining liquid, and remove from heat.

Transfer the filling to a bowl and let the filling cool completely before stuffing the squid.
Squid:

Insert a funnel into the open end of the squid. Fill the funnel about halfway with the filling and pipe it into the squid, filling the body only three-quarters full to allow for shrinkage during cooking. Use a toothpick to attach the tentacles to the opening of the squid. Repeat with the remaining filling and squid.
Preheat a grill or grill pan over medium heat. Grill the squid for 2 minutes on each side.
Transfer the fried calamari to a serving platter and serve with the warm roasted yellow pepper sauce and a sprinkle of fried capers.

Roasted Yellow Pepper Sauce

Yield: about 1.5 cups

Grill the peppers over a gas burner, turning as they blacken, until browned on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes. Peel the peppers, cut the flesh into quarters, and remove the stem and seeds.
Place roasted peppers in a food processor.

Soak the garlic in hot cream for 2 minutes, then add to the food processor. Add the oil, parsley, shallots, vinegar, salt, and lemon juice and process until smooth.
Fried capers:

Rinse the capers with water, then squeeze them with your hands. Heat oil in a small saucepan over medium heat to 175°C (350°F). Carefully add the capers to the hot oil and fry until darkened and crispy, about 7 minutes. Transfer to paper towels to drain excess oil.