Chef Mikael’s Special Stuffed Squid: A Chewy Delicacy Packed with Flavor
Sumi’s Side Dish Style Stuffed Squid Recipe with Abundant Ingredients
Introducing stuffed squid that is golden brown and crispy on the outside, and bursting with fresh ingredients on the inside, offering a delightfully chewy texture with every bite. The blend of feta cheese and fresh vegetables creates a complex texture and taste, making it a fantastic dish for special occasions or when entertaining guests. This recipe provides detailed instructions that are easy to follow, even at home.
Main Ingredients
- 3 squid bodies, cleaned (with innards and backbone removed)
- 7 raw shrimp, peeled and deveined
- 20 cooked peas, shelled
- 100g feta cheese, crumbled or finely chopped
- 7 sun-dried tomatoes, rehydrated in cold water and finely chopped
- 2 Korean green chili peppers (꽈리고추), seeds removed and finely minced
- 1 button mushroom, cleaned and finely minced
- A small amount of fresh oregano leaves, chopped
- 1 to 1.5 Tbsp paprika powder
- A pinch of black pepper
- 1 Tbsp olive oil
- A pinch of sea salt (optional, to taste)
Cooking Instructions
Step 1
If you desire a neater appearance for your stuffed squid, consider peeling the squid bodies. Gently rub the outer skin with a kitchen towel dampened with a little salt; this will help the skin peel off easily. This step is optional.
Step 2
After peeling, rinse the inside of the squid bodies under cold running water to remove any remaining innards or debris. After rinsing, drain them thoroughly on a sieve to ensure all moisture is removed, which is crucial.
Step 3
Finely mince the Korean green chili peppers, button mushrooms, and raw shrimp that will be used for the stuffing. Mince the fresh oregano as well to add a fragrant aroma.
Step 4
In a large bowl, combine the minced shrimp, minced chili peppers, minced mushrooms, shelled peas, chopped sun-dried tomatoes, feta cheese, and minced oregano. Add the paprika powder and black pepper, then mix everything thoroughly to create the stuffing.
Step 5
Carefully fill the drained squid bodies with the prepared stuffing using a spoon. Be mindful not to overfill; too little will result in a sparse filling, while too much can cause the squid to burst during cooking.
Step 6
It’s important not to pack the squid bodies too tightly with the stuffing. Filling them about 70-80% full will prevent the filling from escaping as the squid cooks. If needed, you can secure the opening of the squid with toothpicks to keep it closed.
Step 7
Heat 1 tablespoon of olive oil in a preheated frying pan over medium heat. Carefully place the stuffed squid into the pan, ensuring the body makes good contact with the pan’s surface.
Step 8
Cover the pan and cook over medium heat for about 4 to 4 minutes and 30 seconds per side, for a total of 8 to 9 minutes. Ensure the squid is cooked through and the exterior is a tempting golden brown. Flip the squid halfway through to ensure even cooking.
Step 9
Once beautifully cooked, let the stuffed squid cool slightly before slicing it into bite-sized pieces (about 1.5 to 2 cm thick). Arrange on a plate and serve. It’s best enjoyed warm.
