Stuffed Squid Oven Baked with Aubergine and Peppers
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For the aubergine and peppers
2 red Romano peppers
1 yellow Romano pepper
5tbsp extra virgin olive oil
1 large onion, about 280g, finely chopped
2 cloves garlic, crushed
1 medium aubergine, diced
For the stuffing
4 medium or 8 small squid with tentacles (total weight around 750g), cleaned
2tbsp extra virgin olive oil
100g good-quality bread crusts, trimmed and cut into cubes
3tbsp soft sultanas
3tbsp toasted pine nuts
20g coriander sprigs (without large stems), chopped
10g chives, snipped
Preheat the grill and set the shelf 15cm from the heat. Put the peppers on a foil-lined tray and grill for 4-6 minutes on each side so they blacken and blister. Transfer to a bowl and cover with a plate or lid to keep in the steam.
When the peppers are cool enough to handle, pull out the stalks and peel off the skin. Cut in half lengthways, remove the seeds and cut into 1cm pieces.
Put 3 tablespoons of the extra virgin olive oil in a pan with the onion and set over a medium heat. Cook for 3-4 minutes until softened. Add the garlic and cook for a further 1 minute. Remove and transfer to a large bowl.
Wipe out the pan, add the remaining oil and the aubergine and fry to a golden colour on a high heat, stirring from time to time to prevent it from sticking. Mix in 100g of the cooked onion (reserve the rest for the stuffing) and the chopped peppers. Transfer to an ovenproof dish and set aside until ready to cook. To make the stuffing, chop the squid wings into small pieces and fry for a few seconds in 1 tablespoon virgin olive oil. Transfer to the dish with the onion mixture, along with any juices.
Whizz the bread in batches in a mini processor until breadcrumbs form. Add to the reserved onion with the sultanas, pine nuts, coriander and chives. Season with sea salt and black pepper.
Preheat the oven to 180C/ 350F/Gas 4. Stuff the squid bodies without overfilling and secure the tops with a wooden skewer or cocktail stick. Heat the remaining oil in a frying pan, add the squid and cook for about 1 minute on each side, until lightly coloured. Add to the pepper and aubergine mixture in the oven dish along with the tentacles. Cook for 25 minutes until just tender.