Last night, I swung by the supermarket to scoop up anything they had on offer. The Fishmonger had a stunning array for a Friday night, which took some time to look through.
Along with my other purchases, I bought a couple of squids. He had just the two left, one about five inches long and one about nine inches! I bought both since they were now half price and being a regular, he knocked it down by half. Both squids for £1.34!
So, one tucked away in the freezer for Monday night - I've got something planned for that one, and one happy overnight for this morning's breakfast ... and a trial run.
Constituents
Squid
Stuffing - well, pretty much anything you have to hand; for me, some leftover hot tomato sauce, some peas and sausage meat
Bed - omelette and spinach, and some mushroom slices
Squid
Squids need a bit of cleaning up ...
Pull the tentacles and head out of the body sock. Set aside.
Fish about inside to pull out all the sloppy bits and recover the pen. If you've no idea what the pen is, just pull out the plastic feather. That's the pen.
Pick away at the purple membrane that covers the squid sock. One of those blue kitchen towels is good as this job.
Rinse well under running water to clean up.
That's the sock ...
... the tentacles can be chucked, or cut off just below the eyes, the tentacles reserved and the rest discarded. There is an ink sac in that bit you've just thrown away, which is quite fun for colouring up rice and pasta ... which we don't eat anyway. Just sayin'.
Stuffing
Stuff with whatever you like or have to hand.
I went with some leftover hot tomato sauce from last night's Albondingas padded out with some sausage meat and a few peas.
Stuff the squid sock to about two thirds full. Any more and it's start foaming out as you cook - no big deal, but easy just not to over stuff.
Secure the end with a cocktail stick.
Heat up a skillet and then turn the heat down a little. Melt some of your favourite paleo fat - here, I used coconut oil.
Notice the fins? That gives you three natural sides to cook the fish on. My squid was about five inches long which needs a turn about every two to three minutes. It'll take about 10 minutes to cook through, smaller ones less time.
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| Stuffed squid ... |
Once cooked, the squid will want to sit on something ...
I went with a thin omelette and spinach, some mushroom slices to soak up the remaining coconut oil.
While the squid is cooking, wilt some spinach in a little butter and a light shower of white pepper.
Japanese omelettes are thin and quick to make. One egg, well beaten with a teaspoon of water. Heat up a skillet with a little butter and pour in the mixture. Swirl around until its all set and cook it off just enough for the top side to cook through ... just. Roll up and slice.
Soak up the last of the cooking fats into a few mushroom slices.
Lay these on a place side by side with the mushrooms over.
Tentacles
Once the squid is cooked, remove and settle onto the omelette and spinach.
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| ... and tentacles. |
C'est tout ...
