California Raisin and Pork-stuffed Squid with Caribbean Ragù

Spicy tomato sauce adds excitement to raisin-stuffed squid.

Details

INGREDIENTS

    Caribbean Ragù

    • 3 tablespoons canola oil
    • 1 teaspoon minced garlic
    • 1/4 cup chopped white onion
    • 1/4 red bell pepper, seeded and chopped
    • 1/4 green bell pepper, seeded and chopped
    • 1/2 bunch fresh cilantro, chopped
    • 4 cups tomato juice
    • 1 teaspoon achiote powder
    • 1/4 cup fish stock

    Ground Pork and Raisin Stuffing

    • 1/2 cup canola oil, divided
    • 1/2 pound ground pork
    • 1/4 cup diced potato
    • 2 tablespoons chopped white onion
    • 1/2 cup California raisins
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano leaves
    • 1 teaspoon achiote powder
    • 4 squid (about 6 ounces each); cleaned, bodies and tentacles separated
    • Hot steamed rice
    • Fresh cilantro leaves; for garnish

    PROCEDURE

    Caribbean Ragù

    Heat oil in saucepan over medium-high heat. Add garlic, onion, peppers and cilantro; cook until softened. Stir in tomato juice and reduce heat to low. Simmer 20 minutes. Season with achiote powder. Add fish stock to thin, if necessary. Remove from heat; cool to room temperture and reserve.

    Ground Pork and Raisin Stuffing

    Heat 1/4 cup oil in saucepan or wok over high heat until smoking. Add pork and sauté 2 minutes. Remove all but 3 tablespoons oil. Add potato, onion, raisins, cumin, oregano and achiote powder. Heat through and then, cool to room temperature. Spoon stuffing into pastry bag fitted with large plain tip. Pipe into squid. Sauté squid in remaining oil until golden brown on all sides. Remove and place on paper towel to drain. Add tentacles to pan and sauté until golden brown. Remove and drain on a paper towel. Reserve.

    To Serve

    Divide and arrange squid and tentacles on individual serving plates. Spoon sauce over. Add a portion of steamed rice and garnish with cilantro sprigs. Serve hot.

    Nutrition Facts Per Serving

    Calories 780 (61% from fat); Total Fat 52g (sat 8g, mono 28g, poly 13g, trans 0g ); Cholesterol 435mg; Protein 40g; Carbohydrate 36g; (Dietary Fiber 3g; Sugars 23g; ); Iron 4mg; Sodium 830mg; Calcium 103mg; Potassium 1442mg

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