Squid with Wine & Rosemary

Squid with wine and rosemary is a flavorful and aromatic dish that showcases the tender and delicate texture of squid. This recipe combines the rich flavors of anchovies, garlic, rosemary, and sun-dried tomatoes, resulting in a savory stuffing for the squid. Cooking the stuffed squid in a combination of white wine and fish stock enhances the flavors and creates a delicious sauce. This dish is perfect for seafood lovers looking for a unique and elegant meal.

INGREDIENTS:

• 8 squid, cleaned and gutted
• 6 canned anchovies, drained and chopped
• 2 garlic cloves, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 sun-dried tomatoes, chopped
• 150g/5oz breadcrumbs
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 200ml/7fl oz white wine
• 200ml/7fl oz fish stock

PREPARATION:

1. Remove the tentacles from the squid bodies and chop them finely.
2. In a mortar and pestle, grind the anchovies, garlic, rosemary, and sun-dried tomatoes to a paste.
3. Add the breadcrumbs and chopped squid tentacles to the paste, mixing well to form a cohesive mixture. If needed, add a small amount of water to achieve the desired consistency.
4. Spoon the paste into the body sacs of the squid, then tie the end of each sac with cotton to secure the stuffing.
5. Heat olive oil in a frying pan over medium heat. Add the finely chopped onion and cook for 3-4 minutes until golden.
6. Place the stuffed squid in the pan and cook for an additional 3-4 minutes, turning them occasionally to brown them evenly.
7. Pour in the white wine and fish stock, and bring the liquid to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes.
8. Remove the lid and continue cooking for another 5 minutes or until the squid is tender and the juices have reduced to create a flavorful sauce.
9. Serve the squid hot, accompanied by boiled rice or noodles.

YIELD:

This recipe serves 4.

SPECIAL INSTRUCTIONS:

• Cleaning and gutting the squid: To clean the squid, remove the head and tentacles from the body sac. Pull out the transparent quill from the body sac and discard it. Rinse the body sac and tentacles under cold water, removing any remaining innards. Pat them dry before proceeding with the recipe.
• Tying the squid: Tying the end of each squid sac with cotton helps to secure the stuffing inside and prevent it from falling out during cooking.
• Adjusting the stuffing: If the stuffing mixture appears too dry, add a small amount of water or olive oil to moisten it. The goal is to achieve a paste-like consistency that holds together.
• Choosing the right squid: Look for fresh squid with firm, unblemished bodies. The squid should have a mild odor of the sea, without any strong fishy smell.

TIPS:

• Experiment with the stuffing: Customize the stuffing by incorporating additional ingredients such as chopped olives, capers, or fresh herbs to add your own twist to the dish.
• Serving suggestions: Serve the squid with wine and rosemary alongside a side of boiled rice or noodles to absorb the delicious sauce. Add a side of steamed vegetables or a fresh green salad for a well-rounded meal.
• Wine pairing: This dish pairs well with a dry white wine, such as Sauvignon Blanc or Chardonnay, which complements the flavors of the squid and enhances the overall dining experience.
• Storing leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan with a splash of water or additional stock to maintain moisture.
• Texture preference: Adjust the cooking time to achieve your desired squid texture. Cook for a shorter time if you prefer a slightly firmer texture, or cook for longer if you prefer a more tender and melt-in-your-mouth consistency.

Squid with wine and rosemary is a delightful seafood dish that features the delicate flavor and texture of fresh squid. The combination of the flavorful stuffing, made with anchovies, garlic, rosemary, and sun-dried tomatoes, and the cooking liquid of white wine and fish stock creates a delicious and aromatic sauce. This recipe provides a unique twist to a classic seafood dish, offering a satisfying and elegant meal option.

Preparing the squid is a straightforward process of cleaning and stuffing the bodies with the flavorful mixture. Tying the ends of the squid sacs with cotton ensures that the stuffing remains intact during cooking. Sautéing the onions before adding the stuffed squid infuses the dish with a savory base, complementing the flavors of the seafood.

Simmering the stuffed squid in a combination of white wine and fish stock allows the flavors to meld and develop, resulting in a rich and flavorful sauce. The squid becomes tender and absorbs the aromatic notes from the rosemary and other ingredients. The dish is best served hot, accompanied by boiled rice or noodles to soak up the delicious sauce.

Customize the stuffing mixture by adding your favorite ingredients such as olives, capers, or fresh herbs to personalize the dish according to your taste preferences. The recipe allows for creativity and experimentation, providing an opportunity to create a unique flavor profile.

Squid with wine and rosemary is an elegant and impressive dish that can be served for special occasions or as a delightful weeknight meal. The flavors of the stuffing and the succulent squid combine beautifully, creating a memorable dining experience.

Whether you’re a seafood enthusiast or looking to explore new flavors, this recipe is a fantastic way to enjoy the delicate and versatile nature of squid. Prepare this dish for your loved ones and savor the delightful combination of wine, rosemary, and tender squid in every bite.