Grilled Squid and Cuttlefish over Squid Ink Rice (Emeril Lagasse) Recipe
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Ingredients:
- 1/4 lb cleaned cuttlefish , hood slightly scored on both sides, tentacles separate, rinsed well and patted dry (from about a 1 lb whole cuttlefish before cleaned)
- 1/2 cup small diced canned roasted spanish piquillo peppers
- 1/2 cup dry spanish sherry
- squid ink rice, for serving, optional, recipe follows
Directions:
- Place the squid, cuttlefish, 3/4 cup of the olive oil, lemon juice, lemon zest, 1/4 teaspoon of the salt, 1/4 teaspoon of the white pepper, and 1 tablespoon of the oregano in a nonreactive bowl and toss to thoroughly combine. Allow to marinate at room temperature for 20 to 30 minutes.
- Preheat a grill to medium-high and lightly oil the grates.
- Remove the squid and cuttlefish from the marinade and grill until not quite cooked through, 1 minute total for the squid and 90 seconds total for the cuttlefish. Remove to a platter and set aside while you prepare the sauce.
- In a large saute pan, heat the remaining olive oil on medium-high. Once hot, add the chorizo and saute until lightly browned, about 3 minutes. Add the red onion and cook, stirring frequently, for 2 minutes. Add the garlic and cook for 1 minute. Add the piquillo peppers, remaining 2 teaspoons of oregano, parsley, sherry, remaining 1/2 teaspoon of salt, and any accumulated drippings from the squid and cuttlefish, and cook, stirring occasionally, until the liquid has reduced in volume by half, about 2 minutes. Using a sharp knife, slice the squid into 1/2-inch circles and cut the cuttlefish into 1/2-inch wide, bite-size pieces and add to the saute pan. Remove from the heat, toss to thoroughly combine, and serve hot, spooned over the Squid Ink Rice.
- Squid Ink Rice:
- In a medium saucepan, heat the olive oil over medium-high heat. When hot add the onion and cook until translucent about 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the rice and toast by coating all the grains with oil and stirring for 2 to 3 minutes. Add the chicken stock, squid ink and salt and pepper. Bring to a boil, then reduce to a simmer. Cook for 20 to 25 minutes, covered. Turn off the heat, add the piquillo peppers and allow the rice to steam for 5 minutes. Uncover, fluff with a fork and serve immediately.
- Yield: 4 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 941.09 Kcal (3940 kJ) | ||
| Calories from fat | 637.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.89g | 109% | |
|---|---|---|---|
| Cholesterol | 301.27mg | 100% | |
| Sodium | 1247.15mg | 52% | |
| Potassium | 613.96mg | 13% | |
| Total Carbs | 48.85g | 16% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 30.53g | 61% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 4.2mg | 24% | |
| Calcium | 96.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 216.75 Kcal (907 kJ) | ||
| Calories from fat | 146.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.33g | 109% | |
|---|---|---|---|
| Cholesterol | 69.39mg | 100% | |
| Sodium | 287.24mg | 52% | |
| Potassium | 141.41mg | 13% | |
| Total Carbs | 11.25g | 16% | |
| Sugars | 0.85g | 15% | |
| Dietary Fiber | 0.48g | 8% | |
| Protein | 7.03g | 61% | |
| Vitamin C | 5mg | 36% | |
| Iron | 1mg | 24% | |
| Calcium | 22.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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