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Print this Recipe    Stuffed Squid 04

Stuffed Squid
Portions are per squid tube per person

1 squid tube, per person, cleaned and dried with paper towel
100 grams or more of seafood mix per person (prawns, scallops, fish)

1/4 cup boiled rice per tube
1/2 can of crab meat
knob of butter
good quality white wine
2 tablespoons fresh cream
salt and pepper to taste
shallots (spring onions)
1 clove of garlic (small)
squeeze of lemon

Into melted butter lightly fry the garlic and shallots until
softened. Add seafood mix and stir in 1 glass of good wine. Poach
seafood until the octopus pieces are tender - not chewy. Don't
overcook! Reserve the liquor and let the seafood stand for 5
minutes. Cook the rice and mix in the crab meat and the seafood
well. With a spoon, fill each squid tube, but don't pack it in -
just loosely fill the tube almost to the top. Close the end with
a match or toothpick. Lightly fry the stuffed squid pieces until
it starts to "sweat" a little and gets a nice golden colour, turning
the pieces all the time. You can tell it's almost cooked by cutting
gently into the squid with a knife - it should split and peel back
a little. Don't cut too deeply into the squid. Cook only 1 or
2 pieces at a time.

Melt more butter into the frypan. Add the liquor reserved from
the cooked seafood. Add the cream and lemon juice and reduce to
a smooth, not runny consistency. Return stuffed squid to the sauce
for a final warming through and a good coating.

Serve with rice, pouring the sauce over the squid and have a nice
Chardonnay.

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