| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Vegetables | Mexican | Mexican, Seafood | 6 | Servings |
INGREDIENTS
| 12 | lg | Squids |
| 1/2 | lb | Ground pork |
| 3 | Green onions, finely sliced | |
| 1 | Egg, beaten | |
| Salt and pepper to taste | ||
| 1 | Garlic clove, minced | |
| 1 | tb | Vegetable oil |
| 1 | md | Onion, chopped |
| 1 | md | Tomato, chopped |
| 1/2 | Bay leaf | |
| 1 | tb | Soy sauce |
INSTRUCTIONS
STUFFED CALAMARI Remove squid heads and ink sacs, clean the calamari outside and inside. Sprinkle salt lightly on squids and set aside. In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper. Stuff squid cavities with meat mixture. This is messy and slippery, don't over stuff the calamari as the stuffing will swell when cooking. A pastry bag makes this easier to do. Place a pan in a steamer and steam the calamari covered for 10-15 minutes, or until filling is cooked. Drain liquid and set aside. Prepare sauce while steaming calamari. In a skillet over medium heat, saute garlic in oil until lightly browned. Add onion and stir for 1 minute. Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until tomato pieces are soft. Pour sauce on top of stuffed calamari. Serve with rice. Note: I save the tentacles from the calamari and as a side dish stir fry them with some shrimp and vegetables. I used the broth from steaming the calamari as a liquid in this dish. This is NOT a good dish to serve to people who don't like calamari or are a bit squeamish. Regular bananas can be used but they should be very firm and green.
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