Entree: New Caledonia – Southern Culinary Region – Stuffed Squid with Taro Leaves (Whole squid filled with a savory taro-leaf and herb mixture, gently cooked in a coconut-scented broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 4 medium squid, cleaned, approx. 6 oz (170 g) each
- 8 oz (225 g) taro leaves, stems removed, blanched and finely chopped
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish or vegetable stock
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) fresh grated ginger
- 1 small red chili, seeded and finely chopped (optional)
- 1/2 cup (50 g) stale breadcrumbs
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lime juice
- 1/4 cup (60 ml) dry white wine (optional)
- 1 tsp (5 g) ground coriander or coriander seeds, lightly crushed
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Prepare the filling: blanch the taro leaves in boiling water 2–3 minutes until tender, drain, cool, squeeze out excess water, and finely chop. In a skillet, heat 1 tbsp (15 ml) oil over medium heat, sauté onion until soft, add garlic, ginger, chili and cook 1 minute. Add chopped taro leaves, breadcrumbs, parsley, lime juice, coriander, salt and pepper; toss until combined and remove from heat. If mixture seems dry, stir in 2 tbsp (30 ml) coconut milk to bind.
2. Stuff the squid: pat squid tubes dry, fill each tube loosely with the taro-leaf mixture (do not overfill), and secure ends with a toothpick. Reserve tentacles to chop and fold into any remaining filling if desired.
3. Brown the squids: in a heavy ovenproof skillet or sauté pan, heat remaining oil and 1 tbsp (15 g) butter over medium-high heat. Add stuffed squid and sear 1–2 minutes per side until lightly browned. Remove squid briefly to a plate.
4. Build the braise: deglaze the pan with white wine (if using) scraping up browned bits, then add remaining coconut milk and stock, bring to a gentle simmer. Return squid to the pan, cover, and simmer gently 12–15 minutes until squid is tender and cooked through (internal temperature about 145°F / 63°C).
5. Finish and serve: remove squid to a platter. Stir remaining 1 tbsp (15 g) butter into the braising liquid and adjust seasoning with salt, pepper and a splash more lime if needed. Spoon sauce over the squid, garnish with extra chopped parsley and serve warm with steamed cassava, rice or crusty bread.