Stuffed Squid-A New Home Cooked Recipe

I bought five pieces of six to eight inches squid from Al Maya two days ago, and we had it for dinner last night. I usually cook the squid the traditional way, adobong pusit (squid cooked in vinegar) and ginataang pusit ( squid in coconut milk) but I get bored cooking squid using the same recipe over and over again and the once appealing squid recipes turned bland for me. I searched for new recipes for squid over the internet and I was lucky to find an easy recipe where ingredients are available in my pantry.

Let me share it with you, my family liked it, I like it, it is new to the taste but I guess I added too much of the cheese so it became too rich but except for that, the food was really delicious.

I actually did not follow every single ingredient, I did some substituting, I am not afraid to do that since I trust my cooking skills anyway.

5 squid 6-8 inches long cleaned
2 onions chopped
2 cloves garlic crushed
3 stalks of green onion chopped
5 tbsps olive oil
1 cup fresh bread crumbs, you can use bread and crumble it yourself
1 fresh egg bitten
115g grated halloumi cheese - substitute it with cheddar and cream cheese
Sprigs of rosemary fresh or dried
5 medium size ripe tomatoes chopped
Chopped squid tentacles
tabasco sauce depending on how spicy you want it, you can also use red or green bird eye chilis
salt and pepper to taste

Procedure: Squid
1. Clean the squid and remove tentacles, cuttlebone (discard), and skin
2. Chop tentacles and set aside

1. Heat a large skillet or frying pan, add olive oil, and saute garlic, onion, and chopped squid tentacles until cooked. set aside
2. Combine bread crumbs, cheese, green onion and egg then add the cooked garlic-onion-squid tentacle mixture and mixed it until even.
3. Spoon stuffing to each squid but do not overstuff since the squid will shrink and the stuffing will expand during cooking. Seal the squid opening with a toothpick. Finish stuffing all five squid
4. In a skillet, saute onion and tomatoes, add some sugar, tabasco sauce, and rosemary, and cover for 2-3 minutes until tomatoes are blanched. Add squid, salt, and pepper to taste, cover and let boil for 30 minutes or until squid is done, add little water if the sauce dries up a bit.
5. Serve hot with steamed rice.

I don't have time to take photos, the gang is hungry so when I serve it on the table, they start digging in, maybe next time :) promise.

Happy eating everyone!

My Yellow Bells

Carla is a lifestyle blogger based in Dubai who's thankful to call this ever-evolving city her second home. The pages of this blog are filled with stories about her expat life in the sandpit. It features dining and travel adventures in and around the city and beyond. It also features food recipes, parenting tips, and fashion style.

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