If you hear squid and you start recalling holiday memories and warm flavors, you are not to blame. This tender and delicious product of the sea makes the mouth water and is one of the most beloved ingredients all around the Mediterranean Sea.
Grilled, fried or marinated squid is the go-to choice for food lovers. But what about stuffed? Many different cultures stuff squid tubes, some with cheese, some with rice, some with vegetables, but what we want to try out today is a different filling! Peas couscous, mashed potatoes and ground hazelnuts. What a decadence.
Gather your ingredients and get ready for this unique squid stuffed with pea couscous recipe.
- 70 ml of water
- 8 fresh squids
- 70 grams of Martino Peas’ Couscous
- 1/2 teaspoon of salt
- 1 tablespoon of extra virgin olive oil
- 200 grams boiled potatoes
- 20 grams grounded hazelnuts
- Extra virgin olive oil as needed
- 1/2 teaspoon of dried garlic powder
- 100/150 ml dry white wine
- Turmeric powder as needed
Prepare the potato mash
We start this wonderful recipe by preparing the mashed potatoes. Wash the potatoes thoroughly, peel them and then boil them in salted water. To make sure the potatoes are boiled well use a knife to poke each potato, and if it’s tender all the way through you know they are well boiled.
When ready, remove the boiling potatoes from the heat and drain them well. In a mixing bowl, we mash the potatoes with a potato masher or with the help of a fork. When ready, set aside.
Hydrate the Peas’ Couscous
In a medium, heavy-bottomed saucepan over medium heat, add 70ml of water, 1 tablespoon of extra virgin olive oil, 1 teaspoon of salt, and bring everything to a simmer.
When the water is simmering, remove from the heat and sprinkle 70 grams of Martino Couscous. Make sure to distribute the couscous evenly and leave it aside for 4-5 minutes until all the water is completely absorbed.
Now the couscous should be fully hydrated, fluff it with a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light, fluffy texture.
In a mixing bowl add the hydrated couscous, the mashed potatoes and 20 grams of ground hazelnuts and mix well.
Prepare the squids
Make sure to buy 4 fresh whole squids of small to medium size. Grasp the squid tail in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body.
Once the head and tentacles are removed from the squid, the tail portion remains. The tail tube portion contains a thin, clear sliver of cartilage. It is inedible and must be removed.
Remove the dark, spotty skin which will easily separate from the flesh as you can see in the photo above. Once you have the skin removed, thoroughly wash the inside of the squid body tube, using your finger to pull out any residual innards. Pat dry before proceeding.
Fill in the squids
With the help of a spoon fill in the squids with the potato, couscous and hazelnuts mixture and use a toothpick to secure the top open side of the squid. Make sure to not overfill each squid as they tend to shrink considerably during the cooking phase.
In a non-stick pan add 1-2 tablespoons of extra virgin olive oil and ½ teaspoon of dried garlic powder. Let the oil heat for a couple of minutes and then place the squids one by one inside. Cook for about 7-8 minutes making sure to turn the squids so that they cook evenly on all sides. Pour 100-150 ml of white wine and cook until the alcohol has completely evaporated.
Make sure to serve the squids while they are still warm as they tend to become chewy when cold. After you place them on the serving dish, sprinkle on top with turmeric powder for extra flavor and some striking yellow color.
Creative, delicious and easy to cook. With this stuffed squid recipe you will bring all the flavors of the coastal cities in the Mediterranean right in your kitchen. Enjoy and don’t forget to subscribe to the newsletter to receive more of the delicious Martino’s recipes directly in your inbox!
As always experiment and add your own personal touch to this delicious recipe. Accompany the dish with white wine and let the flavor and smells of the seaside travel your senses. But don’t forget to leave us a comment to tell us all about it!