Squid stuffed with seafood
4 servings
60 minutes
Stuffed squid with seafood is a refined dish of American cuisine that combines the tenderness of squid with the rich flavor of ocean treasures. The idea of stuffing squid has roots in Mediterranean culinary traditions, but here it takes on a new shade thanks to coconut milk and béchamel sauce. Arborio rice infused with the aromas of seafood cocktail and garlic oil creates a creamy filling texture reminiscent of risotto. Baking gives the dish a delicate golden crust, while the soft combination of seafood and squid makes it especially tender. This recipe is perfect for a festive dinner when you want to impress guests with something sophisticated and unconventional. It is served hot, accompanied by white wine that highlights the creamy softness and marine freshness of the flavor.
1
Boil the rice until fully cooked.
- Arborio rice: 1 glass
2
Wash the squid bodies and remove the outer membrane.
- Squid: 4 pieces
3
In a skillet, sauté a slightly crushed garlic clove in a mixture of olive and butter until golden, then remove and discard it.
- Garlic: 1 clove
- Olive oil: 1 tablespoon
- Butter: 1 teaspoon
4
Add thawed seafood mix to the flavored oil blend, heat for 3-5 minutes, then pour in half a can of coconut milk. Season with salt and pepper, and simmer for 3-5 minutes.
- Seafood cocktail: 500 g
- Coconut milk: 200 ml
5
Add rice to the mixture and titrate the grain to a risotto consistency.
- Arborio rice: 1 glass
6
Stuff the squids with a rice and seafood mixture, neatly arrange them in a fireproof dish.
- Squid: 4 pieces
- Arborio rice: 1 glass
- Seafood cocktail: 500 g
7
Pour homemade béchamel sauce over the squid.
- Bechamel sauce: 200 ml
8
Send the creatures to the oven preheated to 200 degrees for 20-30 minutes.
- Squid: 4 pieces