Stuffed Squid Pan Roast

The word squid is a dialectical variant of the word 'squirt'. Now isn't  that interesting because the squid like the octopus releases ink. Squid ink is used to create some absolutely delicious pasta and risotto dishes. So the concept of squirt and ink kind of makes compatible sense, right? 

I personally enjoy squid more than prawn. I met Annu the other day and she said she eats squid but does not enjoy prawns. Well, greedy me eats both. But I would pay a quid for a squid more willingly. I have been introduced to squid only as an adult. The only risk is poses is that it can become quickly rubbery if one bit over-cooked. It is really always a close shave for me and that is a make or break for the dish. 

Tulip once cooked this stuffed squid roast for us. It has been some years since then. I have been wanting to make it but somehow just never got around to doing so. Maybe I was apprehensive that like all things Tulip does, I would only be able to perform at a sub level than her. Like her name, T as I often call her is synonymous to pretty perfection.

Courage I have gathered. Stuffed squid roast I have made. And outstanding it has turned out. Now I am craving to share how.

When you buy the squid, request the fish monger to take out the insides from the white opaque drum shaped body. You must take both the torso and the tentacles back to you kitchen. Now wash well. 

Firstly, marinate the body with salt and turmeric and set aside for 2 hours or so.

Next, chop all the tentacles finely. Similarly chop onions. The original recipe did not require this, but I also finely chopped a few pods of garlic and grated a bit of ginger. In warm oil, allow the onions to caramelise and then add the ginger and garlic. In about 2 min you need to add Rechaeido masala. You can use a store bought one or beg your Goan friends to give you some. Toss the onion, ginger and garlic well and add the chopped tentacles. Season with salt. Ensure the Rechaeido masala is not pre-salted. Cook for 4-5 mins in medium flame. Take it off the heat and allow it to cool. 

Now stuff the squid body with the above thick puree/paste you have made. The squid will look like an oblong drum. Seal the top opening with a toothpick. Now in a warm pan, add a bit of chilly oil. Place the squid gently and pan roast on all sides for a min each. That is it. You have created magic. Enjoy and plan to make it soon again!