Stuffed Squid with Lobster Sauce | Saveur
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 1⁄2 oz. dried cèpes
- 1 1⁄2 lb. small squid, cleaned, with tentacles removed and reserved
- 5 Tbsp. extra-virgin olive oil
- 2 medium shallots, peeled and minced
- 2 cloves garlic, peeled and minced
- 2 1⁄2 oz. white mushrooms, diced
- 1 plum tomato, peeled, seeded, and diced
- 3 Tbsp. finely chopped fresh parsley
- Salt and freshly ground black pepper
- 1 cup Lobster Stock
- 1⁄4 cup Veal Stock
- 1 Tbsp. butter
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