Every time my inner self want to be a touch of fancy meal, I always thinking about French food, even though from my so little reading experience, French food are not that complicated, but the image surround it is really got the charm from French itself. Honestly this is my first time to ever cooked this dishes, and work quite easy for me. Not as hard as making Macarons, I was trying desperately for years to conquer from recipe to other and still not work, until recently I tried one precise recipe from Kithchen Conundrums Macarons complete with the scientific explanation which satisfied to me so much *Geeky here talking hehe.

I’ve been quite obsessed with this squid for few days, because my daughter loving it, I just tried several type of squid, and turn out I love baby squid than the bigger one, because they are more tender and not required quite long time to cooked. Even though I am not really keen on any squid base dishes, I love crunchy calamari with touch of flaky sea salt. In Indonesia we have this kind oriental recipe that called Calamari Salt and Pepper like from that recipe, I love it so much to enjoy it with warm rice, it is spicy and salty, Just like Indonesian loving it.

You need to invest some patient and time for this recipe, some extra patient at least for me, I can work quick if I want to *haha. Stuffing squid really need some extra dedication specifically baby squid, but if you want to used some normal size squid it would be easy peasy and not much pain in the ass *haha.

I stuff my squid with all ingredient I got in my kitchen. Turn out I was quite enjoy this dishes, it was crunchy squid with soft delicate stuffing. I enjoy with again my Nero Pasta, I didn’t have any stock of any salad leaf but I did enjoy it with fresh squeeze lemon juice.

Here all you need

ENCORNET FARCIS

INGREDIENT

• 250 gram baby squid or normal squid as your preference
• 3 tbs light olive oil to sautéed the squid after stuffing (you can used butter if so want to)
• 2 garlic clove, crush it, dice it roughly
• 1/2 medium size French shallot
• 1 fresh red chilli, dice it finely (I want a touch of spiciness)
• 100ml vegetable stock (or any stock you got in hand)
• 1 bay leaf

STUFFING

• 1/2 cup fresh bread crumb
• 1/2 cup milk
• 1/2 cup vegetable stock
• 1 small onion, dice it finely
• 2 garlic clove, dice it finely
• 1/2 medium size French shallot, dice it finely
• 2 carrot, dice it finely
• 1 medium size leek, dice it finely
• 1 celery stalk, dice it finely (I don’t have it in my stock, and replace it with leek)
• handfull of fresh parsley, finely chop (serve some for garnishes)
• 1 tsp thyme (I don’t have it, add if you got it hand)
• t tbs light olive oil (you can replace it with butter)
• pinch of salt and pepper

HOW TO

Stuffing:

1. In bowl combine the milk and breadcrumb, set aside
2. In medium pan under medium heat, put inside the garlic, french shallot, onion, thyme, sautéed them until fragrance. Add leek, carrot, celery (if you have it in the ingredient),  also add in the vegetable stock, cooked them until soft and the stock are reduce. Stir in the breadcrumb and milk mixture, parsley, salt and pepper.
3. Let them cool

The Assemble:

1. Place about 2 tsp. stuffing inside each squid; secure ends with a toothpick, please don’t over stuffing the squid, otherwise it would be explode since I used baby squid with thin skin
2. Heat 2 tbs olive oil in saucepan over medium-high heat. Cook squid, turning as needed, until browned, 3–4 minutes; using tongs, transfer squid to a plate and set aside.
3. Add remaining  1tbs olive oil, the shallot, dice chilli and garlic onto pan; cook until golden, 2–3 minutes. Add remaining stock and bay leaf; bring to a boil.
4. Reduce to medium; return squid and cook, covered, until tender, about 20 minutes. Transfer squid to a serving platter; spoon sauce over the top and garnish with remaining parsley.
5. Serve them with rice or like me with Nero Pasta (or base on your preference) with leafy salad leaf (I prefer Arugula or water spinach) with fresh squeeze lemon juice