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-   -   Mallorca: Squid Stuffed With Pine Nuts (http://www.discusscooking.com/forums/f16/mallorca-squid-stuffed-with-pine-nuts-79451.html)

Margi Cintrano 05-13-2012 05:08 AM

Mallorca: Squid Stuffed With Pine Nuts
 
:chef: Good Morning.

The traditional gastronomy of the 3 major Balearic Islands of Spain, Mallorca, Menorca and Ibiza are most famous for their crustaeans and cephalopods. The islands have had a turbulent history, and all of them harbour the remains of prehistoric peoples, such as the Greeks, Romans, Phoenicians, Moorish and the Empire of Carthage.

The inshore fishing vessels have been bringing in their shoal of cephalophods, and the catch is enough for a feast ... Here is one of my favourite recipes for Stuffed Squid, which I obtained from an elderly Fisherman and his lovely lady:

:smile:CALAMARS A LA MALLORQUINA ...

:smile: SQUID STUFFED WITH PINENUTS ...


Serves 4 to 6 ...

2 pounds of Squid fresh or frozen
1 leek finely chopped or grated
1 scallion finely snipped
1/4 cup of Raisins
2 Eggs lightly beaten
4 ounces of bread crumbs ( I use day old baguette finely grinded )
salt and pepper
1/2 teaspoon cinammon
2/3 cup Extra virgin olive oil
1 1/4 cup Spanish or Mediterranean White Wine ( I use Catalan )
1/2 Teaspoon saffron threads lightly toasted in a dry pan

1. rinse the squid well to remove vestiges of sand and discard the innards and the bone ( squid have a long thin, transparent bone )
2. reserve the squid caps
3. cut the tentacles off just below the eyes and finely chop them up ( I have my Fish Monger do this, it is a gratis service here )
4. make a stuffing by working together the chopped tentacles, finely chopped leek and scallion and pinenuts, raisins, and eggs and enough bread crumbs to form a Firmish paste
5. season with salt, a pinch of cinammon and freshly grinded black pepper
6. stuff the squid caps with the paste, and lay neatly in a heavy skillet or earthenware casserole.
7. Add the EVOO, white wine, and saffron and boil, then turn down heat to a simmer, and cook the stuffed squids gently for 20 minutes, rolling the caps over every now and then, so they cook evenly.
8. serve with thick slabs of country warm bread, a drizzle of fresh lemon and white wine of choice.

Have a nice day.
Margaux Cintrano. :yum:

4meandthem 05-13-2012 08:28 PM

I REALLY want to try this one!

buckytom 05-14-2012 02:13 AM

prehistoric people?

lol, sounds good for writing effect, but nope. that's when "history" began.

and cooking squid 20 minutes? are you sure?

sounds like it would turn into a pirelli tire. i've made calamari involtini before, and the trick is to have the stuffing fully cooked so you only flash cook the outer squid, preferrably over charcoal.

have you actually made this, margi?

Addie 05-14-2012 05:54 AM

Minus the raisins and saffron, my daughter makes stuff squid all the time. She loves them. But like shelling shrimp, she hates to clean them. So she brings all of them to me and I get to do the cleaning and the shelling. She puts them in her marinara gravy. I don't mind cleaning them, but I pass on eating them. Not my favorite seafood. I think it is the tentacles that turn me off.

Two foods in this community are tripe and squid. Folks buy squid in five or ten pound boxes frozen. I get to clean the five pound box.

Yesterday for Mother's Day, her husband cooked two lobsters for her. Both of them were steamed. I passed. I had a small steak. I am lobstered out. And who knows when I will get over it. I love the meat, but I hate having to work so hard for my meal.

:chef::chef:

Bacardi1 05-14-2012 10:20 AM

Quote:

Originally Posted by buckytom (Post 1138212)
prehistoric people?

lol, sounds good for writing effect, but nope. that's when "history" began.

and cooking squid 20 minutes? are you sure?

sounds like it would turn into a pirelli tire. i've made calamari involtini before, and the trick is to have the stuffing fully cooked so you only flash cook the outer squid, preferrably over charcoal.

have you actually made this, margi?

I have to agree with Buckytom here. Twenty minutes is definitely a no-no zone for squid in my book. You either cook squid for 5 minutes or 45 minutes. Anything in the middle of those 2 time periods & you have rubber bands or tires.

Normally I do the 5-minute deal for Calamari I'm using to sauce pasta or for a paella or Asian stirfry, & 45 minutes (in some type of braising liquid) for whole stuffed Calamari.

Margi Cintrano 05-14-2012 11:16 AM

checking in from sardinia, italia ... celebrating 32nd anniversary

thanks for all the posts

how large are ur squids

20 mins on a gentle simmer ---note these are simmered in white wine

these are colossal squids

tender melt in mouth

thanks for your feedback

baby squid 5 mins, however these are colossal ... huge ...

have great week
be back 19th
margi

Margi Cintrano 05-15-2012 08:22 AM

Buckytom: Loligo Vulgaris Squid
 
:smile: good afternoon, ciao,

the squid i purchase is approx 40 centimetres in length and is quite colossal thus, requires a longer simmering process than Baby Chipirones, baby squids, which are tiny clusters which can simmer in 2 mins., 1 minute per side.

thanks for input.

margi.

Margi Cintrano 05-15-2012 08:25 AM

Mean4them,

thanks for your feedback. i am sure u shall enjoy this mallorcan delicacy. it is a fisherman´s recipe with Moorish roots, the raisins and the spices --- and the mix of dried fruit with seafood. very common on this island.

Returning on 19th from Sardinia,
Margi.

Margi Cintrano 05-15-2012 08:27 AM

Addie,

thanks for ur input ... I am a Maine Lobster or Brittany, France Lobster Woman.

It is not in season at moment ... Christmas is lobster season here ...

Have a lovely week.
Margi.

Addie 05-17-2012 07:41 AM

Quote:

Originally Posted by Margi Cintrano (Post 1138561)
Addie,

thanks for ur input ... I am a Maine Lobster or Brittany, France Lobster Woman.

It is not in season at moment ... Christmas is lobster season here ...

Have a lovely week.
Margi.

Winter is the time for lobster here also. In the summer they are shedding their shells and they are soft. That makes their meat very watery and salty. Not very good eating. When I was a kid, after a storm we would go down to the beach and collect them off the beach. Meat was rationed and any seafood brought home by the kids was greatly enjoyed. Right now soft shell clams are plentiful. They too are adding to their shell size. The best time to find them is low tide. They leave air bubbles in the sand so they are easy to find. As kids we never came home from the beach without a bucket full of clams. Steamed clams dipped into melted butter. :yum::yum: Life doesn't get any better than that. Down in New Bedford and Fall River is where the scalloping boats are. You can get them still in the shell. But our supermarkets sell them without the shell and have been soaked in water to add weight to them. Oyster stew is another favorite of mine. I love shell fish. But I am so sick of lobster. :chef:


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