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Goldkeys Recipes	Grilled Sicilian Stuffed Squid	Share
Description:	This dinner did not work out so well. It happens. I was really looking forward to trying the recipe since it contained several ingredients that I had never cooked with. I bought a 3 lb pound box of frozen squid. The little plastic window on the box showed some nice large pieces. That was a misrepresentation. After 90 minutes preparing the stuffing, I started on the squid. There were two good sized pieces and two dozen small pieces. Do you know how long it takes to clean and stuff that many itty-bitty squid? It took more patience than this hungry man had. The stuffing itself was ok; nothing to write about so I won’t. The recipe is worth another try: maybe next year.

Cook: Steven Goldsmith Servings:   2       Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate : Calories: 1,648 Per Serving: 824 Source:   Emeril Lagasse

Preparation:   1:30 Cook Time:   1:20 Total Time:   2:50

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Ingredients

	Ingredient, Type	Amt	Unit	Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate	Calories	Grams	Note
1	Squid, Frozen	4.0		item	90	224	Cleaned
2	Chard, Swiss	1.0		cup	35	175	One bunch
3	Sausage, Sweet Italian	4.0		oz	355	112	Casing removed and crumbled
4	Oil, Extra Virgin Olive	4.0		tbl	480	60	Divided
5	Onion, Yellow, Medium	2.0		item	101	230	Finely chopped
6	Fennel	1.0		head	84	270	Finely chopped
7	Lemon Zest	1.0		tbl	2.8	6
8	Garlic	1.0		tbl	13	8	Minced
9	Anchovy, Filet	3.0		item	25	12	Minced
10	Fennel, Fronds	2.0		tbl	12	28	Chopped
11	Marjoram, Fresh	1/8		tsp	0.1	0	Sprig
12	Thyme, Fresh	1.0		tsp	0.8	1
13	Red Pepper Flakes	3.0		tsp	17	5	Divided
14	Bread Crumbs, Italian	3/4		cup	300	84
15	Raisins, California Golden	3.0		tbl	90	30	Finely chopped
16	Cheese, Shredded Parmesan	2.0		tbl	40	10
17	Lemon Juice	3.0		tbl		45
18	Parsley, Fresh	2.0		tbl	2.7	8	Chopped
Recipe Total:				1,648	1,308

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Directions

		Directions:
	1	Finely chop onion and fennel bulb.
	2	Mince and divide garlic, anchovies and fennel fronds. Zest lemon and measure herbs and 2 tsp red pepper flakes.
	3	Clean squid
	4	Bring a large pot of salted water to a boil and prepare an ice bath. Blanch the chard for 1 minute and then shock in the ice bath. Squeeze the chard until completely dry. Finely chop and set aside.
	5	In a large saute pan over medium heat add 2 tablespoons of the olive oil and when hot add the onion, fennel and sausage. Cook until the vegetables are very tender and translucent, about 8 minutes.
	6	Add the lemon zest, 2 teaspoons of garlic, anchovy, fennel fronds, herbs and 2 teaspoons crushed red pepper and continue to cook for another 2 minutes.
	7	Remove from the heat and transfer the mixture to a medium size mixing bowl. Add the Swiss chard, bread crumbs, raisins, parmesan cheese and salt and pepper.
	8	In a small bowl marinate the squid tentacles in the remaining 2 tablespoons of olive oil, 1 teaspoon garlic, 2 tablespoons of lemon juice and 1 teaspoon crushed red pepper.
	9	Preheat the grill to medium high.
	10	Using a teaspoon, fill the squid with the stuffing. Be careful not to overfill the squid or it will be squeezed out as the squid cooks. Season the squid with salt and pepper and transfer to a baking sheet or dish.
	11	Once the grill is hot, the squid can either be cooked directly on the grill or on the baking sheet. Cook the stuffed squid for 5 to 6 minutes or until the bodies are opaque and the stuffing is hot. Add the tentacles directly to the grill and cook for 2 to 3 minutes, or until cooked through and slightly browned. Drizzle the remaining 1 tablespoon of lemon juice and the parsley over the cooked squid.
	12	Serve the stuffed squid and tentacles

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