Campfire squid

 
                               CAMPFIRE SQUID
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Squid
      1/4  cup           Olive oil
      1/2  cup           Chopped onion
    2                    Garlic cloves -- chopped
      1/2                Lemon -- chopped
    4                    Bay leaves
      1/4  teaspoon      Dried thyme -- crushed
    1      dash          Paprika
                         Salt -- pepper
    1      tablespoon    Flour
    4      cups          Cooked rice
                         Parsley sprigs (optional)
                         Lemon wedges (optional)
 
 Squid was prepared this way for us on the beach on Catalina Island. Created by:
 Jean-Michel Cousteau.
 
   Clean squid. Separate head from body, reserving legs and ink sac. Chop legs
 and
 reserve. Squeeze ink from sac over small bowl and reserve ink. Remove quill
from
 body and peel off outer skin of squid. Set squid aside. Heat half of oil in
 large skillet over medium coals or on stovetop. Add onion, garlic, lemon, bay
 leaves, thyme and paprika and season to taste with salt and pepper. Cook until
 onion is translucent. Mix ink with flour to make paste. Add chopped legs, half
 of onion mixture from pan and half of rice. Season to taste with salt and
 pepper. Stuff squid with rice mixture and secure opening with wood picks. Heat
 remaining onion mixture in skillet. Place stuffed squid in pan and cook,
turning
 often, until golden on all sides, about 10 minutes. Remove squid and bay leaves
 and spread remaining rice in layer in pan.
 Arrange squid over rice, cover and cook 10 minutes longer. Serve squid over
rice
 and garnish with parsley sprigs and lemon wedges, if desired.
 
  (C) 1992 The Los Angeles Times
 
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