What could be better than the Mediterranean flavors of eggplant, tomato, garlic, spinach and squid tentacle sautéed and stuffed inside squid tubes and finished on the grill. Oh my, can you just smell the aromas while sitting along side of a Mediterranean sea shore!
Mediterranean Squid Dishes
As a first-class cook, I am going to stick my neck out and say something I am sure to get chopped for, ‘Only an uneducated palate eats everything fried’! I saw that expression!
Squid, for example, nine times out of ten, people eat it fried. Why? Because options are rarely available and truth be told, most of us are shy to cook it any other way for fear it will be rubbery.
That has changed for me. Squid is a delicate tender seafood that needs very little cooking and absorbs so many of the flavors we cook it with.
When not grilling squid or frying it, and don’t get me wrong, I love a lightly dusted squid tentacle quick fried, just not ladened down with goopy batter; I love squid with pasta dishes.
Take for instance this scrumptious Squid Ink Pasta with Squid. Very little cook time on the squid and the squid ink pasta certainly compliments the squid.
A summer salad I love is a lightly sautéed squid in olive oil, a dab of butter and a little lemon juice, then serve it over Mediterranean Orzo Black Olive Salad. Quick, flavorful and perfect for a summer lunch or light fare.
When making stuffed squid, whether I will grill it, bake it, or simmer it in tomato sauce on top of the stove, I always cook the stuffing first.
Since the squid tubes don’t need more than a few minutes on each side to cook, if stuffing the tubes with tentacles or eggplant, as I have done here, the filling needs to be cooked.
Stuffing the squid can be tricky since the tube part of the body is often small and very slippery. It reminds me of trying to feed a four-month old baby their first spoons of cereal; shove it in, half falls out.
I use a little demitasse size spoon to slide the filling inside. A pureed filling can be piped in as well.
A wooden tooth pick to close the top of the squid body opening and the squid is ready to be cooked and served.
Truth be told, I am by no means a grill master. I don’t quite understand how to use the heat of an open fire to cook, the way I understand a stove.
But one thing I do know, is how much I love the flavor of grilled foods. So, I cheated! I bought myself a fish cage or rack designed for grilling.
The squid lay inside the wire cage, it closes and is so easy to cook all the squid on one side and turn them all over together for perfect timing on both sides. I also love to use the wired cage for grilling asparagus!
Since the filling of the squid is already cooked, the outside of the squid is all we need to give our attention to.
About three or four minutes on each side, not over direct fire but rather hot embers on either side, and the squid is perfectly charred, hot and ready to eat.
This recipe is sure to change the way you think of squid. The filling alone is rich in flavors.
- Squid – tentacles and tubes
- Olive oil
- Lemon juice
- Cayenne pepper
- Fish Rack for Grilling
- Wooden tooth picks
- 3 Mixing bowls
- Saute pan
- Grill or stove top griddle
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoon
- Demitasse spoon, or baby spoon
- Stovetop or burner
- Prepare the filling while the squid marinates
- Stuff the squid
- Grill the squid 3 – 4 minutes on each side
My Recipe On National Television – PBS
Imagine, a recipe you’ve made for years and years and then one day you have the opportunity to make it on national television!
Making these slippery little guys on a time clock is not advisable! Take your time and by all means, grill them!!
Mediterranean Grilled Stuffed SquidCourse: UncategorizedCuisine: Mediterranean
Mediterranean flavors of eggplant, tomato, garlic, spinach and squid tentacles sautéed and stuffed inside squid tubes and finished on the grill.
Squid – 1 pound, per 2 people (tubes and tentacles)
Olive oil – 1/3 cup, enough to marinate squid and to cook the filling
Eggplant – 1 cup, peeled, confetti-cut
Tomato – 1/2 cup, confetti cut
Spinach – 1 pound, fresh and chopped fine
Lemon juice – 2
Garlic – 2 cloves
Salt – 3 tsp
Cayenne pepper – 1/4 tsp
Allspice – 1/4 tsp
Marjoram – 1 tsp
- Prepare the grill.
- Peel and confetti cut (quart-inch cubes), the eggplant. Place in a bowl, sprinkle with 1 tsp of salt and allow to sit for 15-minutes. Rinse the salt off, drain and press with a paper towel to remove excess moisture.
- Remove the squid tentacles and chop very fine, set aside in a medium mixing bowl.
- Marinate the squid tubes with juice from 1 lemon, 2 tablespoons of olive oil, 1 crush garlic clove and 1 teaspoon of salt.
- While the squid and eggplant are set aside, confetti chop the tomato, and rough chop the spinach.
- In a sauté pan add remaining olive oil, chopped tentacles, eggplant, tomato, 1 garlic clove, 1 teaspoon of salt, other spices and spinach. Sauté until tentacles turn pink and eggplant is cooked. Cool.
- With a tiny demitasse size spoon, fill each tube, squeezing down the filling to the end of the tube. Place a toothpick at the top of each filled tube.
- Place inside a fish rack of a fish pan used for cooking on a grill. No need to oil either since the squid has been marinating in olive oil.
- Grill 3 – 4 minutes on both sides, not over direct fire. Serve.