Stuffed Squid soup. Sorry for a lack of instructional photos. Stuffed baby squid are served in a rich tomato and basil sauce for a quirky midweek meal. Stuff the squid with a little of the pork mixture and secure the tentacles to each one with half a cocktail stick.
This Stuffed Squid Recipe is a whole squid stuffed with shrimp and crab meat combinations covered with a tomato wine sauce.
You can serve this dish for a special occasion.
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You can have Stuffed Squid soup using 12 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Stuffed Squid soup
- Prepare 1.2 lb of ground pork/chopped pork.
- You need 1 cup of sliced shiitake.
- It's 1.4 cup of chopped cilantro stems.
- You need to taste of Soy sauce.
- You need to taste of Pepper.
- Prepare of Daikon.
- It's of Vermicelli noodles.
- You need 1/4 cup of cilantro leaves.
- Prepare heads of Squid.
- It's of Toothpicks.
- Prepare of Pork bullion cubes(s).
- Prepare 4 cups of water.
You can stuff them with cheese, spinach, and herbs. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard. This stuffed squid recipe from Jamie Oliver's book, Jamie Cooks Italy, is a super-impressive weekend meal for friends. Ready in an hour and served with tomato spaghetti, it's a surefire crowd-pleaser!
Stuffed Squid soup instructions
- Mix cilantro stems, shiitake, pork, soy sauce, and pepper together and refrigerate for 30 minutes..
- Boil water and add the bullion cubes and daikon. Cook until the daikon is translucent..
- Stuff the squid heads with the meat mixture and secure the opening with a toothpick. Do not stuff them too full or the lil squiddies will explode..
- Add the squid and noodles and cook for 5-10 minutes. Add the cilantro leaves when done cooking..
Korean Food Gallery - Discover Korean Food Recipes and Inspiring Food This is one of the healthiest and most flavorful soup recipes ever. Squid is stuffed with pork, garlic. Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking. Add remaining oil to skillet large enough to hold squid.