This was made for one of my family’s seven-fishes Christmas Eve meal. It’s a very simple dish–totally winged it. You HAVE to cook squid in a pan–especially if they are stuffed. The little suckers shrink like nobody’s business, and most of the stuffing will ooze out. I can only imagine the clean-up horrors of trying to grill them. The upside to the stuffing falling out, though, is that it can be the base for a fantastic sauce. And that is precisely what happened here.
N.B. The one thing I would recommend doing that I did NOT: chop the spinach before cooking it.
- 3 squid rings (no tentacles)
- 2-3 cloves garlic, finely chopped
- half of a bell pepper, finely chopped
- handful of spinach, finely chopped
- Approx. 6 ounces ricotta
- Salt and pepper, to taste
- White wine (approx. 4 ounces. Don’t ever cook with wine you wouldn’t drink.)
- Approx. 2 tablespoons butter
- Heat about a tablespoon of butter and an ounce of white wine in a skillet. Cook the bell-pepper and garlic. When they are mostly done, add the spinach. Season.
- When the veggies are all done, remove them from the heat (keep all juices). Place the veggies in a bowl with ricotta. Mix well.
- Take a pastry bag and fill it with the cheese/veggie mix. Stuff the squid evenly and thoroughly.
- Season the outside of the squid with salt and pepper. Place them back in the same pan in which you heated the veggies. Add a little more butter and white wine. Baste the squid, and rotate occasionally until done.
- To serve, place the squid on a plate and top with the sauce that you will have (inadvertently) created.