Ended up stuffing the squid with finely chopped shrimp. parsely and
cilantro, and diced tomato. Added some bread crumbs to fluff it up, and a
pinch of kosher salt to bring up the flavour. I was careful not to over
stuff the squid to prevent splitting, but I think I could have jammed a
little more in without issue.

On top of the squid I had crushed tomatos, a little bit of tomato sauce,
previously prepared steamed rice, crushed chili peppers and mixed in the
remaining bit of shrimp stuffing that I did not put in the squid.

Covered and baked for about 40 minutes at 350.

Taste was light and refreshing, consistency of the squid was excellent. A
*tiny* bit chewey but mostly tender, to be expected with squid I would
think.

I may try pasta with a white sauce instead of rice next time... and there
will deffinitly be a next time.

> Ended up stuffing the squid with finely chopped shrimp. parsely and
> cilantro, and diced tomato. Added some bread crumbs to fluff it up, and a
> pinch of kosher salt to bring up the flavour. I was careful not to over
> stuff the squid to prevent splitting, but I think I could have jammed a
> little more in without issue.
>
> On top of the squid I had crushed tomatos, a little bit of tomato sauce,
> previously prepared steamed rice, crushed chili peppers and mixed in the
> remaining bit of shrimp stuffing that I did not put in the squid.
>
> Covered and baked for about 40 minutes at 350.
>
> Taste was light and refreshing, consistency of the squid was excellent. A
> *tiny* bit chewey but mostly tender, to be expected with squid I would
> think.
>
> I may try pasta with a white sauce instead of rice next time... and there
> will deffinitly be a next time.



Slipped my mind, but I also had browned onions and garlic in both the
stuffing an rice mix.

Peter wrote:
> Ended up stuffing the squid with finely chopped shrimp. parsely and
> cilantro, and diced tomato. Added some bread crumbs to fluff it up,
> and a pinch of kosher salt to bring up the flavour. I was careful not
> to over stuff the squid to prevent splitting, but I think I could
> have jammed a little more in without issue.
>
> On top of the squid I had crushed tomatos, a little bit of tomato
> sauce, previously prepared steamed rice, crushed chili peppers and
> mixed in the remaining bit of shrimp stuffing that I did not put in
> the squid.
>
> Covered and baked for about 40 minutes at 350.
>
> Taste was light and refreshing, consistency of the squid was
> excellent. A *tiny* bit chewey but mostly tender, to be expected
> with squid I would think.
>
> I may try pasta with a white sauce instead of rice next time... and
> there will deffinitly be a next time.

Sounds excellent. Congrats!

kili

--
http://www.caringbridge.org/visit/kilikini