LP8 is done and I am quite happy with the results. A bit tiring what with all the excitement and jitters and a rush project at the same time! (Tensed for what? Hmmm maybe thinking about how many would participate…
Normal life resumes (tee hee!) and I wanna share this stuffed pusit (squid) recipe. I did this a week after I cooked my calamari relleno. We all liked it and so I thought another round won’t hurt. No minced meat this time around but instead I chopped the head and tentacles and include them in the filling. Below is basically the same recipe but of course amended according to what I did here.
2 large squids
1 small shallot, chopped
2 tbsp of chopped garlic
1 small tomato, chopped
salt & pepper
Clean the head and tentacles of the squid, chop them, sprinkle with salt and pepper and set aside. Clean the inside of the squid and peel the outer colored skin off as this tends to toughen with cooking. Rinse under cold water and pat with paper towel to remove any excess water. Rub salt, pepper and half of the crushed garlic all over and inside and set aside as you prepare all the other ingredients for the squid filling. Here’s a guideline on cleaning squids.
Fry the remaining garlic on little oil until golden brown. Add the chopped squid head and tentacles plus the shallots and saute for about 2 minutes. Remove from the pan and pour on a small bowl, sprinkle with a dash of salt and mix with the raw tomatoes. Using a spoon, stuff the squids with the mixture and seal ends w/ a toothpick. Extra filling may be sauteed with a veggie side dish.
Fry the stuffed squids on butter over medium to high heat for about 2-3 minutes to remain tender, with juices sealed inside to mix w/ the filling. Like I said in my previous post, fry it for about 5 minutes your squid will be on the chewy side, more than that it might turn into rubber. The secret to tender squid is to cook it either quickly on high temp or for around 30 minutes.
Place on a platter, make few slices through the meat and serve right away. Best served with plain rice alongside steamed vegetables and hot soup.