Shellfish: Stuffed Squid 04 by Recipe Cottage

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	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.