Whole stuffed squid on sticks
Preparing squid yourself may seem like a form of punishment,
but it is the best way to ensure that the seafood is at its freshest. The
process can even be rather therapeutic, but you can always ask the fishmonger
to do it for you, if you prefer. The tentacles are wonderfully tasty parts of
the squid so do skewer them as well.
To prepare the squid, hold the body firmly in one hand and
grasp the tentacles at their base with the other. Pull the head away from the
body, bringing the entrails with it. Cut the tentacles (and part of the head
above the eyes) away from the entrails. Snip out the hard beak in the middle of
the clump of tentacles and discard this, along with the entrails attached to
the remainder of the head. Peel the purplish membrane away from the body, then
pull out the hard transparent quill and discard. Wash the clumps of tentacles
and body well, inside and out, under cold running water.
Put the tentacles on a plate, cover and chill. Pull the side
flaps or wings away from the body, chop them finely and set aside. Reserve the
squid body with the tentacles.
Heat a frying pan. Add the oil, onions and garlic and fry
for 5 minutes, or until the onions are soft and golden. Add the chopped squid
wings and fry for about 1 minute, and then stir in the walnuts, sumac and chili
flakes. Add the rocket and continue to stir-fry until it has wilted. Stir in
the rice, season well and tip into a bowl to cool. If using wooden skewers,
soak them in water for 30 minutes.
Prepare the barbecue. Stuff each squid with the cold mixture
and thread two on to each skewer, with two clumps of tentacles. Toss in oil and
salt. Once the flames have died down, position a lightly oiled grill rack over
the coals to heat. When the coals are medium-hot, or with a moderate coating of
ash, grill the squid for about 1 ½ minutes on each side. Once they are pale
golden, move them to a cooler part of the grill to cook for 1 ½ minutes more on
each side to ensure the filling is hot. Baste with any remaining oil and salt
mixture as they are turned. Serve with lemon and lime wedges.
Serves 6
12 whole squid, total weight about 675g/ 1 ½ lb
45ml/3 tbsp extra virgin olive oil, plus extra for coating
2 onions, finely chopped
3 garlic cloves, crushed
2Sg/1oz/2 tbsp walnuts, finely chopped
7.5ml/1 ½ tsp ground sumac or squeeze of lemon juice
1.5ml/ ¼ tsp chili flakes, finely chopped
75-90g/3-3I4oz rocket (arugula), any tough stalks removed
115g/4oz/1 cup cooked rice
Salt and ground black pepper
6 wooden or metal skewers
Lemon and lime wedges, to serve |
