Stuffed Squid Baked with Commandaria Wine
April 2020. Analyzing the situation. The coronavirus pandemic has us locked in our homes, and the days are passing slowly. I go to my mother's house to see her and stop at the entrance steps. 'Come closer, my daughter, so I can hug you,' she says, and her eyes well up. I don't go. I'm afraid of losing her. I sit there on the steps and ask her to make coffee so we can drink it together, even from a distance. She brings me the coffee, and we start talking, as always, about... food. 'I'm going to make stuffed squid today, my love,' I tell her. 'Add a little Commandaria,' she suggests, 'it will sweeten it.' And indeed, the sweetness from the Commandaria, the wine of kings, gives a whole new dimension to the recipe.
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INGREDIENTS
- 1 kilo fresh whole and cleaned squid
- ⅓ cup (85ml) olive oil
- ⅔ cup (90g) fresh spring onions, finely chopped
- 1 cup (100g) dark zucchini, grated on the coarse side of the grater
- ⅓ cup (90 ml) Commandaria wine
- 1 heaping tablespoon (35g) tomato paste
- 1 cup (180g) fresh tomato, finely chopped
- ½ teaspoon (3g) sugar
- ½ cup (70g) glacé rice
- 1 teaspoon (5g) ground paprika
- 1 teaspoon (8g) salt
- ½ teaspoon (1g) freshly ground black pepper
- ½ cup (20g) fresh parsley, finely chopped
For Baking
- 1 cup (250g) grated fresh tomato
- 1 teaspoon (10g) tomato paste
- ⅓ cup (85 ml) Commandaria wine
- ⅓ cup (85 ml) lemon juice
- ⅓ cup (85ml) water
METHOD
- Finely chop the squid tentacles.
- In a pan, add the olive oil, and when it heats up, sauté the spring onions for 2 - 3 minutes.
- Next, add the tentacles and continue sautéing for 3 - 4 minutes, until much of their liquid has evaporated. Add the zucchini and carrot.
- Sauté for 1 - 2 minutes and pour in the Commandaria wine. Let the alcohol evaporate a little. Add the tomato paste and, using a wooden spoon, rub it on the bottom of the pot to release its aromas. Add the fresh tomato and sugar to reduce the acidity of the tomato. Stir and simmer for 1 - 2 minutes.
- Add the rice, stir, and add the paprika, salt, and black pepper. Stir well, add the parsley, and remove from the heat. Let it cool slightly.
For Baking
- Using a small spoon, fill the 'sacks' (bodies) of the squid up to 2/3 full. Close the opening with a toothpick. Place the squid in a baking dish measuring 23X32cm.
- In a bowl, combine the grated tomato and the tomato paste.
- Mix well and pour over the squid. Pour the Commandaria wine, lemon juice, and ¼ cup of water over the top (add the rest if needed).
- Cover with non-stick parchment paper and aluminum foil, and bake in a preheated oven at 180°C (fan-assisted) for 45 minutes.
- Uncover the baking dish, turn the squid, and continue baking for another 15 minutes. Serve by drizzling with its sauce and a little chopped parsley.
