Almond-Stuffed Braised Squid

Spanish-Style Stuffed Squid in White Wine is a delightful and satisfying dish that celebrates the versatility of squid, combining a delectable stuffing with a braising technique that ensures tender and flavorful results. This recipe presents a simple and sensible procedure to create stuffed squid reminiscent of the delightful flavors enjoyed in northern Spain. The combination of bread crumbs, almonds, and savory ingredients produces a stuffing that perfectly complements the tender squid, while the addition of dry white wine infuses the dish with a delightful richness. Whether you’re serving this dish for a special occasion or a comforting family dinner, Spanish-Style Stuffed Squid promises to be a culinary delight that captures the essence of Spanish cuisine.

Yield: 4 servings

Preparation Time: 1 hour

INGREDIENTS:

• 1/4 cup extra virgin olive oil, or more as needed
• 1/4 cup bread crumbs, preferably fresh
• 1/2 cup chopped almonds
• 8 large whole squid (bodies at least 6 inches long), cleaned, washed, and dried
• 2 ounces dry-cured ham, like prosciutto (optional)
• 1 small onion, quartered
• 4 cloves garlic, peeled
• 6 anchovy fillets or 1 teaspoon drained capers (optional)
• Salt and freshly ground black pepper
• 1 or 2 small dried chiles, like Thai, or hot red pepper flakes, or to taste
• 1 cup dry white wine
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil, bread crumbs, and chopped almonds. Cook, stirring occasionally, until the mixture is lightly browned, approximately 5 minutes. In a food processor, combine the squid tentacles (and ham if using), onion, 2 cloves of garlic, and half of the anchovies or capers (if using). Pulse the mixture until it is finely chopped but not puréed. Combine this mixture with the toasted bread crumb and almond mixture, and season with a bit of salt and pepper. If the stuffing seems dry, add a little olive oil to moisten it.
2. Use a small spoon to fill the squid bodies with about half of the prepared stuffing. Close the openings with 1 or 2 toothpicks. In a large skillet over medium heat, add 2 tablespoons of olive oil, chopped garlic, anchovies, and chiles. Cook until the garlic begins to gain color. Carefully add the stuffed squid to the skillet and partially cover the pan. Brown the squid on both sides, adjusting the heat as necessary; this step will take only a couple of minutes.
3. Pour in the white wine, bring it to a boil, and then reduce the heat to a simmer. Cover the skillet and cook until the squid becomes tender, which usually takes about 30 minutes. At this point, a toothpick should easily penetrate the squid, much like shrimp, signifying its tenderness. If the sauce is too thin, raise the heat and let it reduce slightly. Optionally, you can refrigerate the dish for up to a day and then gently reheat before proceeding.
4. Serve the Spanish-style stuffed squid whole or sliced, garnishing with chopped parsley and a spoonful or two of the pan juices for added flavor and visual appeal.

TIPS:

• Be careful not to overstuff the squid, as it shrinks significantly during cooking, and overstuffing may lead to burst squid.
• For a delightful variation, try the Herb-Stuffed Braised Squid, which omits the almonds and increases the bread crumbs while adding a generous amount of mixed fresh herbs to the stuffing.
• Serve this dish over thick toasted bread, pasta, or folded into Simple Risotto during the last few minutes of cooking for a deliciously satisfying meal.
• The Spanish-Style Stuffed Squid in White Wine is a delightful example of the flavors and culinary delights of northern Spain, making it a perfect addition to your seafood recipe collection. Whether for an intimate dinner or an impressive dinner party, this dish is sure to impress with its tender squid, flavorful stuffing, and rich wine-infused sauce.