Entree: New Caledonia – Northern Culinary Region – Stuffed Squid (Squid tubes filled with a savory seafood and breadcrumb mixture cooked in a lightly spiced coconut-tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 6 medium squid, cleaned, bodies reserved for stuffing, approx. 3.5 oz (100 g) each
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1 cup (75 g) fresh breadcrumbs
- 1/2 cup (30 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 small red chili, seeded and finely chopped (optional)
- 1/2 cup (120 ml) coconut milk
- 1/2 cup (120 ml) canned crushed tomatoes
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika
- 2 tbsp (30 ml) dry white wine or fish stock
- 2 tbsp (30 ml) unsalted butter
- Toothpicks for securing

Instructions

1. Pat squid bodies dry and set aside. Chop tentacles and fins finely and place in a bowl.
2. Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add onion and cook until soft, 5–6 minutes. Add garlic and chili and cook 1 minute until fragrant.
3. Add chopped tentacles to the skillet and cook 2–3 minutes. Stir in breadcrumbs, parsley, cilantro, lime juice, salt, pepper, and smoked paprika. Remove from heat and mix in coconut milk and 1 tbsp (15 ml) butter until combined; let mixture cool slightly.
4. Spoon the filling into each squid tube, leaving about 1/4 inch (5 mm) empty at the top. Secure openings with toothpicks.
5. In a large ovenproof skillet or saucepan, heat remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) butter over medium-high heat. Brown stuffed squid 1–2 minutes per side to seal.
6. Add crushed tomatoes and white wine or stock, reduce heat to low, cover, and simmer gently for 12–15 minutes until squid is tender and sauce is slightly reduced. If sauce is too thick, add up to 2 tbsp (30 ml) water.
7. Taste and adjust seasoning. Serve stuffed squid whole or sliced on the diagonal, spooning sauce over the top and garnishing with extra parsley.