Recipe: Stuffed Squid with Lobster Sauce

Stuffed Squid with Lobster Sauce
SERVES 4

1/2 oz. dried c pes
1 1/2 lbs. small squid, cleaned, with tentacles removed and reserved
5 tbsp. extra-virgin olive oil
2 medium shallots, peeled and minced
2 cloves garlic, peeled and minced
2 1/2 oz. white mushrooms, diced
1 plum tomato, peeled, seeded, and diced
3 tbsp. finely chopped fresh parsley
Salt and freshly ground black pepper
1 cup lobster stock
1/4 cup veal stock
1 tbsp. butter

Place c pes in a small bowl, cover with hot water and set aside until soft, about 10 minutes, then drain, rinse, and finely chop. Reserve 12 whole squid. Finely chop remaining squid bodies. Heat 2 tbsp. oil in a medium skillet over medium heat. Add shallots and cook until fragrant, about 3 minutes. Add garlic, c pes, and white mushrooms and cook, stirring, for 5 minutes, then add tomatoes and parsley. Cook, stirring, for 2 minutes more then stir in chopped squid. Cook until squid is firm, about 1 minute, then remove from heat, season with salt and pepper, and set aside to cool.

Place lobster stock in a small saucepan and bring to a boil over high heat. Add veal stock and reduce by two-thirds, about 10 minutes. Reduce heat to medium-low, stir in butter, season with salt and pepper, and keep warm.

Spoon 2-3 tbsp. squid mixture into each reserved body, pinning closed with a toothpick. Heat 2 tbsp. oil in a large skillet over medium-high heat. Cook stuffed squid, in batches, turning frequently, until golden, 3-6 minutes. Transfer to a large plate, cover with aluminum foil, and set aside. Wipe out skillet, add remaining oil, and saut reserved tentacles until firm, about 1 minute. Remove toothpicks, arrange 3 stuffed squid on each plate, spoon sauce around, and garnish with tentacles and parsley sprigs if desired.
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Lobster Stock

Eat lots of lobster; you'll need their shells for this stock. (In a pinch, substitute shrimp shells). Melt 3 tbsp. butter or vegetable oil in a large stockpot over medium heat. Add 3 chopped peeled yellow onions, 1 chopped stalk celery, and the chopped white parts of 2 leeks. Cook until vegetables begin to soften, about 10 minutes, then add broken shells from 7 lbs. raw, boiled, or steamed lobsters (about 5 lbs. shells). Cook, crushing shells with a heavy wooden spoon, for 5 minutes, then add 2 cups dry white wine and 18 cups water. Bring stock to a boil, then reduce heat to medium and simmer, skimming occasionally, until reduced by one-quarter, about 1 hour. Strain through cheesecloth. Yields about 4 quarts. Stock can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months
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Brown Veal or Chicken Stock

French stocks fall into two categories, white and brown. Brown stocks, the basis for many classic sauces and stews, are made by roasting bones and vegetables until dark brown, before moistening. Preheat oven to 400 . Place either 8 lbs. cracked veal bones or 5 lbs. chicken bones in a large roasting pan. Roast bones until they begin to brown, 1-1 1/2 hours, then add 3 chopped peeled carrots, 3 chopped peeled yellow onions, 3 chopped stalks celery, and 2 tbsp. tomato paste. Mix well and continue roasting until vegetables and bones are well-browned, about 40 minutes. Place roasting pan on top of the stove and transfer bones and vegetables to a large stockpot. Heat roasting pan over medium-high heat, add 2 cups white wine or water, then scrape up browned bits on bottom of pan. Simmer for about 1 minute, then add deglazing liquid to stockpot. Add 2 chopped plum tomatoes, 2 peeled cloves garlic, 2 dried bay leaves, 10 black peppercorns, 3 sprigs parsley, and 16 cups water. Simmer over medium heat, skimming occasionally, for 3 hours. Strain stock, chill, and skim off fat. Yields 3 quarts. Stock can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.

Source: Saveur in July/August 1997.