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CAMPFIRE SQUID
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Squid
1/4 cup Olive oil
1/2 cup Chopped onion
2 Garlic cloves -- chopped
1/2 Lemon -- chopped
4 Bay leaves
1/4 teaspoon Dried thyme -- crushed
1 dash Paprika
Salt -- pepper
1 tablespoon Flour
4 cups Cooked rice
Parsley sprigs (optional)
Lemon wedges (optional)
Squid was prepared this way for us on the beach on Catalina Island. Created by:
Jean-Michel Cousteau.
Clean squid. Separate head from body, reserving legs and ink sac. Chop legs
and
reserve. Squeeze ink from sac over small bowl and reserve ink. Remove quill
from
body and peel off outer skin of squid. Set squid aside. Heat half of oil in
large skillet over medium coals or on stovetop. Add onion, garlic, lemon, bay
leaves, thyme and paprika and season to taste with salt and pepper. Cook until
onion is translucent. Mix ink with flour to make paste. Add chopped legs, half
of onion mixture from pan and half of rice. Season to taste with salt and
pepper. Stuff squid with rice mixture and secure opening with wood picks. Heat
remaining onion mixture in skillet. Place stuffed squid in pan and cook,
turning
often, until golden on all sides, about 10 minutes. Remove squid and bay leaves
and spread remaining rice in layer in pan.
Arrange squid over rice, cover and cook 10 minutes longer. Serve squid over
rice
and garnish with parsley sprigs and lemon wedges, if desired.
(C) 1992 The Los Angeles Times
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