Best 3 Stuffed Squid Seppie Ripine Recipes

SQUID STUFFED SQUID

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.

STUFFED SQUID (SEPPIE RIPINE)

Steps:

• Prepare the quid.
• Wash and scrub the clams and boil for 5 minutes while continuously shaking the pan. You will need to discard any the unopened shells. Remove the clams from their shells and roughly chop the meat.
• Was and finely chop the parsley.
• Press or grate garlic.
• Mix together the parsley, garlic, clam meat, parmesan, egg, and bread crumbs with lost of pepper and a good pinch of salt.
• Stuff the squid and secure the opening with a toothpick or kitchen twine.
• Heat the oil in a large pan, and fry the squid on all sides being gentle and stirring carefully.
• Season with salt and pepper and add the wine.
• Cover and simmer for about 30 minutes or until squid is done.

STUFFED SQUID

Steps:

• Pull the head and squeeze to remove the ink sack and set aside.
• Remove both eye and the beak in the center of the tentacle.
• Marinate the squid in soya sauce, lemon juice, salt and pepper for 30 about Minutes.
• Put the head in boiling water and cook until tender, then chop into small pieces.
• Heat oil in a pan, then add garlic,onion, tomato, chopped tentacles and shrimp,and sautéd for few minutes.
• Season with salt and pepper, add flour mixture keep stirring . Cook for another 2 minutes. Set aside. Let cool.
• Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
• Heat up another wok; add oil and shallow fry squid for 3 minutes on each side.
• Cooking Tips :.
• For dipping sauce, combined soya with lemon juice and birds eye chilli.
• You can add or use fish sauce instead of salt.
• For thicker sauce, combine 3 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp balsamic or Chinese black vinegar, 2 tsp honey and a small ginger finely chopped.