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Squid Stuffed with Chanterelle Mushrooms

Honestly the stuffing makes this recipe. I think that squid is such a mild flavor that when you pair anything bold with it the flavor of the squid disappears. So showcase you best stuffing recipe for this recipe. The squid makes a cool container that looks beautiful and elegant.

Ingredients

Conversions to European measurements can be found here!

4 medium whole squid
1 pound chanterelle mushrooms cleaned and diced minced squid tentacles (reserved from the squid above)
¼ cup olive oil
2 garlic cloves crushed and finely chopped
¼ pound chorizo (or other dry smoked sausage) diced
8-10 medium large shallots
½ cup fresh dry bread crumbs
½ cup finely chopped parsley
1 cup dry white wine
salt and pepper to taste
toothpicks

To cook the squid

¼ cup olive oil
2 garlic cloves chopped
¼ cup clam juice
2 tablespoons balsamic vinegar
2 tablespoons finely minced parsley

Procedure:

Clean the squid by separating the tentacles and head from the body. Using your fingers, inserted into the body of the squid, gently loosen and remove the spine from the squid body. With your fingers pull away the outer layer of skin from the squid body. Rinse thoroughly and set aside. With a small sharp paring knife cut the entrails away from the squid head by making a single cut just in front of the eyes. Open the tentacles to expose the beak. Using your finger push the solid beak out of the tentacles and discard.

Keep the squid bodies whole but mince the tentacles into fairly small pieces. Cover and stick the squid into your fridge until you are ready to stuff them.

In a large pan add the olive oil and shallots. Sauté the onions for about 5 minutes until they just begin to sweat then add the garlic. Add the sausage and preserved tentacles to the pan and smash the sausage chunks with your cooking spoon to break it into smaller pieces while it browns.

Once the sausage has browned add the mushrooms and white wine. Sauté for 10 minutes until the mushrooms have given up their liquid and the sauce has reduced by at least half. Remove from heat and in a large bowl add the bread crumbs and parsley. Add the salt and pepper. Mix thoroughly and set it aside to allow the mixture to cool.

Once the stuffing is cool enough to handle begin stuffing the squid bodies. You can use your fingers, it’s just easier. Don’t pack the squid full just loosely stuff them. Use a toothpick to seal the ends.

Heat a pan over medium heat with the extra garlic and olive oil. Lay each squid in to the hot oil and allow to cook on its side untouched for 2 minutes. Flip the squids and repeat.

Deglaze the pan with the clam juice and add the balsamic vinegar. Allow the sauce to reduce slightly over high heat for a minute or two.

Drizzle the sauce over the squid and sprinkle with additional parsley.