My first squid on the line made me squeal, not so much with excitement but with horror when I was squirted with its brown sludge, it is the squid’s revenge. A couple of hours later I had the final say when it went into the cooking pot.
Rick Stein has a recipe for stuffed squid in his Seafood Odyssey book and I followed it to the letter, although I first time round I did make my own sweet chilli sauce.
I did a seafood course in Rick Stein’s cooking school in Padstow last year and he is now the first reference when I am looking for new seafood recipes. I have over a thousand books to refer to but I know Rick’s are well tested and he does have an unquestionable palate.
The squid are stuffed. You could do this ahead of time, place on a plate and cover with plastic wrap until you are ready to cook.
Squid warning! – don’t overfill as the filling does swell during cooking.
As a main we served it on a bed of rice.
The first version we served as a main after entree of local oysters. We are blessed living close to two oyster leases.
I had guests staying who are of Malaysian heritage and thought twice about serving something with an Asian influence, specially as I had not made it before but Rick Stein came up trumps, why wouldn’t he, whirling around the world all the time, running restaurants, writing cookbooks and best of all he spends a lot of time in Australia where there is no shortage of Asian ingredients.
Rob and Jan are my fishing partners, but Jan isn’t keen on the cleaning part so Rob and I got stuck in. He removed the heads and all the entrails and I worked on the wing flaps and the rest. The official name for our catch is ‘Nototodarus Gouldi’ Gould’s squid or simply arrow squid.
The boat slip in Binalong Bay has this handy fish cleaning table that was supplied by local St Helen’s stainless steel fabricators ‘Fish Quip’. We just wash it down at the end and give all the scraps to the always hungry pelicans and seagulls.
My enthusiasm for squid had my husband heading into the East Lines fishing shop in nearby St Helens to look for some squid jigs, he could not be sure which ones to buy so I now have two.
I had leftover stuffing so I steamed it in a flattish dish, and next day I used it as a filling in a sandwich for Rob pictured above. The only thing I would change in the recipe is to add a little egg white to bind the filling a little better. All good cooks cannot help tweaking each other’s recipes, I am sure Rick won’t mind.