Veal stock adds richness to these plump stuffed squid in a recipe from home cooks Jean and Carole Maurice of Miquelon. This recipe first appeared in the tablet edition of our April 2014 issue with Adam Leith Gollner’s story At the Ends of the Earth.
- 1⁄2 cup fresh bread crumbs
- 1⁄2 cup milk
- 7 tbsp. unsalted butter
- 2 medium carrots, minced
- 2 stalks celery, minced
- 1 large yellow onion, minced
- 10 whole fresh or frozen squid bodies, cleaned, tentacles finely chopped
- 1 1⁄2 cups veal stock
- 2 tsp. finely chopped thyme
- 1⁄2 cup finely chopped parsley
- Kosher salt and freshly ground black pepper, to taste
- Toothpicks, for squid
- 1 large shallot, minced
- 1 bay leaf
- Combine bread crumbs and milk in a small bowl; set aside. Melt 3 tbsp. butter in a 12” skillet over medium-high heat. Add carrots, celery, and onion; cook until golden, 8–10 minutes. Add tentacles; cook 2 minutes. Add 1⁄2 cup stock and thyme; cook until reduced by half, 2–3 minutes. Stir in bread crumb mixture, 1⁄3 cup parsley, salt, and pepper; let stuffing cool.
- Place about 2 tbsp. stuffing inside each squid; secure ends with a toothpick. Heat 3 tbsp. butter in a 4-qt. saucepan over medium-high heat. Cook squid, turning as needed, until browned, 3–4 minutes; using tongs, transfer squid to a plate and set aside. Add remaining butter and the shallot to pan; cook until golden, 2–3 minutes. Add remaining stock and bay leaf; bring to a boil. Reduce to medium; return squid and cook, covered, until tender, about 30 minutes. Transfer squid to a serving platter; spoon sauce over the top and garnish with remaining parsley.