Chili Squid with Tomatoes
This chili squid with tomatoes recipe is for lovers of all things spicy, since chili is used plentifully. Chili and tomato goes well, which is good because the sauce is tomato-based. You could use fresh tomatoes for this but honestly the canned type are just as good here.
The squid is stuffed with a mixture of egg, bread and cilantro. This is how you make this chili squid with tomatoes a success. The filling should be sticky but not too ‘wet’ so add the egg a little at a time. If it is not wet enough add extra egg to it. This is a very simple filling so you can appreciate the flavor of the squid without any of the ingredients overpowering anything else.
Chili Squid with Tomatoes: The Sauce and Beans
The sauce goes into the pan while the squid is in there and this is made with tomatoes, chili (as much as you want, although the recipe calls for a couple of chilies) and other ingredients. The green beans are an optional ingredient so feel free to disregard them but I feel they add extra color and nutrition and usually like to add them to the recipe.
I also love cilantro and use plenty in the recipe and also as the garnish. Cilantro is often used in Asian cookery, in Thai cooking in particular, and I almost always have some in the refrigerator. This chili squid with tomatoes recipe is Thai-inspired but also features components from other cuisines so I would call it a fusion recipe rather than say it is authentic Thai and then get a lot of emails saying hey no it’s not!
Fusion Food, Yes It Is
Fusion food can be exciting to work with and, just like when making regular cuisines, you should still taste it to ensure you have a good balance of salty, sweet, sour, and spicy, or whatever flavors you are going for.
- 8 small squid
- ¾ cup water
- 1 chopped yellow onion
- 2 sliced fresh chilies
- Handful of green beans (optional)
- ½ teaspoon white sugar
- 5 tablespoons extra-virgin olive oil
- 3 peeled garlic cloves
- 1 oz (30g) chopped bread without crusts
- 14 oz (400g) can peeled plum tomatoes
- 1 tablespoon lightly beaten egg (maybe more)
- Salt, to taste
- Chopped cilantro (fresh coriander)
- Add a cup of lightly salted water to a pan and bring to the boil.
- Rinse the squid inside and out and cut the tentacles and ‘wings’ into small pieces.
- Add the chopped tentacles and ‘wings’ to the boiling water.
- Simmer for 5 minutes then drain the small pieces of squid.
- Keep the cooking water.
- Heat 1 tablespoon of oil in a pan and add a chopped garlic clove.
- Fry for a couple minutes over a low-medium heat until the garlic is golden brown.
- Add the small pieces of boiled squid. Cover the pan with a lid and cook for 5 minutes.
- Combine the egg, bread and some chopped cilantro together with the fried squid until you have a sticky mixture.
- Stuff this mixture into each squid tube and seal with toothpicks.
- Heat ¼ cup of oil in a pan and add the onion and remaining garlic.
- Fry over a moderate heat for 2 minutes.
- Add the chili and stuffed squid and cook gently for 3 minutes, turning the squid every now and then.
- Add the tomatoes to the pan and crush them. with a wooden spoon.
- Add the reserved cooking water and season with salt and white sugar.
- Cover the pan and bring the sauce to the boil.
- Uncover the pan and cook over a medium-high heat for 15 minutes, stirring every now and then.
- Top and tail the beans (if using) cut them in half, then boil, bake or saute them until tender.
- Turn down heat and simmer for 35 minutes or until the sauce is thick.
- Stir in the beans (if using).
- Sprinkle with cilantro.
Photo courtesy of Ben Sutherland, at Flickr