STUFFED SQUID FILIPINO STYLE

INGREDIENTS:  Serves 2-3

CALAMARI (Squid):
• 6 calamari tubes 4 inches ea.
• 6 calamari tentacles
• 2 Tablespoons peanut or vegetable oil for frying

FILLING:

• ¼ cup diced cooked hot sausage,  ground pork,   (optional)**SEE COOK'S NOTES 1**
• 1 tablespoon dark toasted sesame oil
• 1 Tablespoon peanut oil or vegetable oil
• ½ cup chopped yellow onion
• ½ cup juliened and then diced carrots
• ½ cup diced shitakè mushrooms
• ½ tablespoon minced ginger
• ½ tablespoon minced garlic, spread into a paste
• ½ tablespoon minced red bell pepper
• ½ tablespoon diced chile pepper,  Jalapeño, serrano or Thai
• 2 tablespoons raisins
• 1 Large egg
• 3 tablespoons dark sweet soy sauce**SEE COOKS NOTES 2**
• 1 teaspoon sea salt
• A good pinch of fresh ground black pepper
• ½ cup diced cooked shrimp,  crab or any other shellfish- Even imitation crab will do.
• 1½ cups cooked jasmine rice
• 3 tablespoons pan roasted pine nuts
• ¼ cup diced green onions

GARNISH: 
• Diced green onion tops
• Lime or lemon wedges on the side

DIRECTIONS:

1. Clean calamari, removing insides of tube,  beak & eyes.  Carefully turn tube inside-out and
remove any foreign matter. (leave tubes inside out)  Set tubes and tentacles on paper towels
and place in the refrigerator until ready to fill.

2. In a hot skillet or wok,  add oil and sauté onions, bell pepper,  hot peppers,  garlic, ginger,
mushrooms,  carrots, green onions,  diced cooked shrimp, cooked sausage or pork,  pine nuts
raisins,   cooked rice,  salt,  pepper,  soy sauce and the egg.  (generally in the order stated).
Let the heat in the pan cock the egg.  Set in the refrigerator until ready to fill the tubes.

3. Fill each tube (still inside-out) well,  but  only ¾ full to allow for shrinkage of the tube during
cooking.**SEE COOK'S NOTES  2** With a very sharp knife, gently make diagonal slices about
½ - ¾ inches apart along the tube on two sides,  do not cut through the tube
into the filling. 

4. In a relative hot pan, (not smoking) add the oil and place the filled tubes on one side of the pan
and the tentacles on the other side.  Cook the tubes about 2-3 minutes on each side (no more than
that) until  they are pan brown or if using a grill pan,  have good grill marks.**SEE COOK'S NOTES   3** 

5. You will notice that the tubes have shrunk considerably and the filling is tight and snug inside
the tubes.

6. Plate the calamari by adding any left-over filling on top of the tubes**SEE COOK'S NOTES 4**, then
the tentacles,  green scallion tops,  and citrus wedges.

COOK'S NOTES**
1. Cook any raw meat such as ground pork or sausage before-hand and set aside

2. You can purchase thick, sweet soy sauce at an Asian market,  or make it yourself by mixing 2
tablespoons soy sauce  and 1 tablespoon brown sugar,  or you can use regular unsweetened soy
sauce if you want to avoid the sweetness.

3. I like to use the grill pan with the ridges on the bottom to cook the squid.  This leaves very nice
grill marks.  You can also use an indoor grill or outside grill to give the squid the grill marks if you
so desire.

4. Any left-over filling can be used by simply heating it in the microwave for 45 seconds and
adding it to the top of your dish for garnish.  This allows for any raw egg in the filling to cook.

NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN,  THE VIDEO BELOW MIGHT BE OF HELP.

HOW TO MAKE STUFFED SQUID