I came across a Stuffed Squid recipe on Pinterest. The image was gorgeous, and I wanted to make this recipe.
The only challenge was that the entire blog was in french. So I used Google Translator to obtain the ingredient list and translate the process. You have to view the blog just to see how beautiful the images are!
https://www.quatresaisonsaujardin.com/calamars-setoise/
From there I came up with my own version using local ingredients (where I could).
Ground beef from Thatcher Farms located north of Rockwood. We were introduced to them at a Harvest Table dinner put on by Artisanale French Country Cooking in Guelph. I loved their idea of making meat available in a more ethical and sustainable manner. There is a harmony between animals and plants, and farmers generally understand this harmony. Thatcher Farms works very hard to respect that harmony and honour all parts of the animal’s life cycle. Responsible farming might be a better term, and one that I am excited to support.
I love walking into this market, and browsing all the options. They have the most amazing selection of products all cultivated from local sources.
I found frozen squid tubes from No Frills up the street, and came home to get everything ready.
Thatcher ground beef – was thawed and ready to go. I found in my fridge, fresh Rosemary, Thyme, and some leftover chicken stock – that had been used to saute spiralized zucchini and sweet potato dish from the night before. The broth was rich and full of flavour.
Ingredients:
Filling:
- 1 pound ground beef
- 2 shallots
- 1 stem rosemary
- 2 tbsp chopped fresh thyme
- 2 tbsp Madeira wine
- 1/2 cup chicken, or beef stock
- salt and pepper to taste
- 1 cup finely chopped kale
Sauce
- 2 leeks – finely chopped
- 2 shallots finely diced
- 2 tbsp olive oil
- 2 fresh tomatoes diced
- 1/2 cup chicken stock
- 1 can tomato paste
Squid tubes ( 1 package had 4)
Process:
I pulled out my Pampered Chef – Rockcrok Everyday Pan that I invested in a while ago, looking forward to the perfect tool for stove top AND oven. This particular pot absorbs heat so I had to use lower heat. For a regular pot – you should use medium heat. Make sure your pot – is high enough to allow for the squid to be stuffed and laid in the sauce and is able to be placed in the oven. Pour in the olive oil, and then add the shallots and leeks to saute for about 4 minutes. Add the diced tomatoes, and chicken stock, and let cook on low heat for 30 – 45 minutes. You want the tomatoes to break down and become the sauce. (Hold the Tomato paste until you are ready to put the stuffed squid tubes into the sauce)
Let your squid thaw in the sink.
Second pot on the stovetop – and place olive oil and shallots to saute for about 2 – 3 minutes. Add the beef, break it up and stir in the stock, madeira wine. Once the meat is cooked place a branch of Rosemary into the meat, and add the chopped thyme, kale and salt and pepper. Cover and let simmer on low heat alongside the sauce. 30 minutes.
Let the meat mixture cool (20 minutes) and mix the small jar of Tomato paste ( about 1/2 cup) into the sauce mixture. Pull out a squid tube. Stuff it with the meat mixture – use a toothpick to pierce through the open ends to close, and place into the pan that has the sauce. Repeat for the other tubes. If there is extra meat mixture – put that into the sauce and gently stir around the squid tubes.
Cover and place in oven for 1 hour at 300 degrees.
Cook pasta on the side (Your choice) Slice up the tube, and place extra sauce over the pasta.
ENJOY!
