Cooking with squid can be daunting for some, given its delicate texture and potential for toughness if not appropriately handled. However, fear not! This gluten-free stuffed squid recipe simplifies the process of working with squid.
Baking squid can be a delightful way to enjoy its unique texture and flavour, but there are a few points to keep in mind for a successful and tasty outcome:
- Doneness: Squid cooks quickly, and overcooking can produce a rubbery texture. Keep a close eye on the baking time and aim for just until the squid turns opaque and tender.
- Preparation: Properly clean and prepare the squid before baking. Remove any cartilage, spine, or outer skin, and ensure the tubes are well-drained after rinsing to prevent excess moisture.
- Seasoning: Squid has a mild flavour, so it benefits from robust seasoning. Don’t shy away from using herbs, spices, garlic and citrus to enhance the taste.
- Filling Ratio: When stuffing squid tubes, be mindful of the filling ratio. Leaving some space at the end ensures the stuffing cooks evenly and the squid remains tender.
- Toothpick or Skewer: Secure the open end of the squid tube with a toothpick or skewer to prevent the stuffing from falling out during cooking.
- Preheating Oven: Ensure your oven is properly preheated before baking. Consistent heat helps in achieving an even cook.
- Covering with Foil: Covering the squid with aluminium foil during part of the baking time helps to lock in moisture, preventing the squid from drying out.
- Baking Tray Preparation: Line the baking tray with aluminium foil or parchment paper for easy cleanup. You can also lightly grease the foil to prevent sticking.
- Flipping Squid: Turn the squid gently to avoid breaking the delicate tubes.
- Monitoring Temperature: If you have a cooking thermometer, check the internal temperature of the squid. It should reach 63°C (145°F) to ensure safe consumption.
By remembering these points, you can confidently bake squid to perfection, achieving a delicious and tender result. Best of all, this stuffed squid recipe doesn’t need to be saved for the weekend. As you don’t need to cook the rice from scratch, it saves time and effort and allows you to prepare a delicious meal quickly. You can create a delicious stuffed squid dish in just a few simple steps.
Gluten-Free Stuffed Squid
Ingredients
- 4 squid tubes cleaned, medium
- 1 cup jasmine rice cooked
- 3 tablespoons coriander leaves chopped
- 2 garlic cloves crushed
- ¼ teaspoon dried chilli flakes
- 250 g green prawns peeled and diced
- 2 anchovy fillets chopped
- 1 lemon zested, then cut in half
- Olive oil spray
Instructions
- Preheat oven to 180°C. Line a baking tray with aluminum foil.
- Clean squid tubes. Remove any tentacles, spine and outer skin. Rinse under cold water and drain on paper towel.
- In a bowl combine rice, coriander, garlic, chilli, prawns, anchovy and lemon zest.
- Stuff mixture into squid tubes leaving 2.5cms at the end unfilled. Secure end with a toothpick.
- Heat a large saucepan coated with olive oil spray over medium-heat.
- Add squid tubes and cook on each side until browned (about 5 minutes).
- Squeeze juice of half a lemon over the prepared tray and place squid tubes on top.
- Spray with olive oil spray and place remaining lemon half on top.
- Cover with aluminium and bake for 10 minutes. Remove from oven and turn squid. Return to oven, still covered for another 10 minutes.
- Remove aluminium foil from squid and squeeze baked lemon over the top of the squid tubes. Return to oven and bake for a further 10 minutes or until squid is cooked. Serve immediately.
Gluten-Free Stuffed Squid Image: Brandee Meier
