Shiitake and tomato stuffed squid rings

Name: Shiitake and tomato stuffed squid rings
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: Makes 16 pieces
Cuisine: Asia
Ingredients: 2 slices dried or lightly toasted bread, crusts trimmed, cut into ½-in (1-cm) cubes for croutons; 1 tablespoon butter; 1 medium onion, diced; 1 clove garlic, crushed; 8 to 10 fresh shiitake mushrooms (4 oz/ 125 g), stems removed and discarded, caps diced; 2 to 3 tablespoons diced sundried tomatoes; 1 tablespoon minced fresh ginger root; 1 green onion (scallion), thinly sliced; ¼ teaspoon salt; 5 pitted black olives, minced; ½ teaspoon pepper; 2 large fresh tomatoes (about 8 oz/ 250 g), blanched, peeled and deseeded, flesh diced; 4 teaspoons olive oil; 2 tablespoons minced coriander leaves (cilantro); 1 lb (500 g) fresh whole medium squids, measuring from 1½ in (3 cm) to 2 in (5 cm) in diameter (see note); 16 toothpicks or skewers; 2 tablespoons minced parsley

Preparation info

Makes
16
pieces

Difficulty
Easy
Ready in
1 hr 25

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Purchase whole, fresh squids for this pretty dish; ask your fishmonger to clean the squids for you, if you prefer, making sure he leaves the fins attached. Briefly freezing the squids will actually improve their texture, after which they will bake to tender perfection and yield neat, compact slices as shown in the photo opposite.

Ingredients

1 lb (500 g) fresh whole medium squids, measuring from 1½ in (3

Asia
Fish course
Pescatarian

Method

Preheat the oven to 400˚F (200˚C).
Remove the head and reddish-brown skin from the squids and pull off the fins. Slice the fins into small cubes and stir-fry in a skillet over high heat in 1 teaspoon of the olive oil for 10 seconds. Remove and set asid