Baked Squid Recipes

Steps:

• Preheat an oven to 375 degrees F.
• Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
• Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
• Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
• Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

Steps:

• In a 4 to 5-quart pan, bring about 1 1/2 inches of water to a boil.
• Add rings, reduce heat, cover and simmer for 30 seconds.
• Drain and dry.
• Fry in olive oil with the onions and garlic until onions are tender.
• Add tomato paste and white wine.
• Spread cooked rice evenly in a baking pan.
• Pour squid mixture over the rice.
• Bake at 400° F for 25 minutes.
• Sprinkle lemon juice over mixture before serving.

Steps:

• Combine the lemon juice, 1 tablespoon of the olive oil, scallions and garlic in a large glass or ceramic bowl. Add the squid. Cover and refrigerate for 4 hours.
• Preheat the oven to 400 degrees. Combine 8 of the beets with 1 tablespoon olive oil in a baking dish. Roast the beets in the oven until tender, about 35 to 40 minutes. Set aside to cool. Peel. Cut into 1/3-inch cubes. Set aside. Dice the remaining 4 beets. Combine the diced beets and balsamic vinegar in a blender or food processor, and puree until smooth. Strain into a glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the roasted beets and toss. Set aside.
• Combine all of the ingredients for the onion confit in a large saucepan. Simmer over medium heat for 1 hour. Set aside to cool.
• Increase the oven temperature to 475 degrees. Combine the bread crumb ingredients in a large bowl. Place the whole sacs together in a large baking dish. Place the sliced squid and tentacles next to them. Pour the marinade over all the squid. Top with the bread crumb mixture. Bake until tender, about 10-12 minutes. Set aside to cool.
• Spoon equal amounts of sliced squid and tentacles in the center of four plates. Strain the beets, reserve the vinaigrette. Ring the squid with a circle of minced beets. Wreathe the beets with a circle of onion confit. Arrange 3 whole sacs around the center like the spokes of a wheel. Drizzle with the beet vinaigrette. Garnish with chervil. Serve immediately.

Steps:

• Preheat the oven to 450°F.
• Bring a large saucepan of salted water to a boil.
• In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
• Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy.
• Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat.
• Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
• Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
• Make a bed of pasta on a platter or plates and mound the squid on the pasta.
• Serve with lemon wedges.