24 medium squid (2 to 2½ pounds), cleaned
½ pound firm white fish fillets or scallops
½ pound shelled cooked shrimp
1 cup heavy cream, divided
2 egg whites
1 tablespoon butter
1 large tomato
¼ teaspoon (.1 gram) saffron threads
1 cup dry or semi-dry white wine
1 cup fish stock
Purchase
- 24 medium squid (2 to 2½ pounds), cleaned
If you purchase uncleaned squid, you can clean them yourself. It’s easier than it sounds, especially if you get Bob to do it. Pull out head, discard cuttlebone and internal organs. Rinse well under running water. Cut off tentacles from head and remove beak by pressing the tentacle base so it pops out. Remove purplish skin from body sacs. Reserve body pouches and tentacles separately.
Pull fins from white pouches. In food processor, puree the fins with
- ½ pound firm white fish fillets or scallops
- ½ pound shelled cooked shrimp
With the motor running add
- ½ cup heavy cream
- 2 egg whites
- ½ teaspoon salt, or to taste
Using a pastry bag fitted with a small tip, stuff squid bodies half full. Secure with a toothpick and set aside.
In a small skillet, heat
- 1 tablespoon butter
Cook over medium heat
- 1 large tomato, peeled, seeded and chopped
until dry, about 5 minutes. Add
- ½ cup heavy cream
Reduce by about one-fourth. Add
- ¼ teaspoon (.1 gram) saffron threads
Set aside.
In a skillet large enough to hold squid in a single layer, bring
- 1 cup dry or semi-dry white wine
- 1 cup fish stock
to a boil. Add squid bodies and tentacles and bring to a boil again; turn off heat, cover and let sit for 10 minutes. Remove squid, increase heat to medium and reduce to ½ cup. Stir in tomato sauce, return squid to skillet and toss to coat. Cook to just heat through and taste for seasoning. Serve immediately.
Adapted from The Catalan Country Kitchen, by Marimar Torres