by G. Emma Ryder

Created on: August 26, 2009

While stationed in Korea, I had my first experience with squid. It is a delicious addition to anyone's menu. I have included two recipes to try.

Seafood Stew

Start with a large quart pot. Under a medium heat add chicken broth, let it warm as you prepare potatoes. Depending on how many you are expecting for dinner. Peel and clean a couple of pounds of potatoes and dice them into medium size chunks, add to the chicken broth. The chicken broth should cover the potatoes. Do not dice the potatoes too small.

Clean and dice onion. Celery can be added as well, slice from the top, you can use the leaves for more favor. Put into the chicken broth after the potatoes have almost finished cooking. Celery and onion take very little time to cook so add them with the other ingredients. Pick your favorite fish: talapia, halibut; dice it. Add shrimp, crab, and squid. I have found packages of seafood mix containing all of these in the frozen food section. Add onions, celery, fish and the other seafood to the pot let it heat to a medium heat, stir occasionally. Once the seafood is cooked that should be less than 10 minutes, add one can of canned evaporated milk. Stir until hot but not boiling then add a cup of instant potatoes or until the soup thickens. Serve hot. Add salt and pepper to taste.

Stuffed Squid

Buying the little finger size squid from the frozen food section or you can buy fresh and clean them. Purchase two pounds for an average family of four. Buy a couple of fillets of talapia and stuffing mix. I like the chicken flavor but you can use plain.

Mix the stuffing mix as the directions using only half the water, chop the fish and add to the mixture. The mixture should be moist but not soupy. Holding the squid, score the outside of each in a diamond pattern. Do not slice through but cut into the squid slightly. Using a pastry bag and a large tip, fill the bag with the fish and stuffing. Slide the tip slightly inside and fill each squid.

Heat oil for deep fat frying. Drop each stuffed squid into the fat. Using a utensil, turn the squid so it will be golden brown completely around the outside. Do not over cook. Keep a close watch, they will cook very quickly. The oil should spread the squid apart giving the appearance of a diamond shape on the outside.

Serve with the Seafood stew. You will have a new favorite on your menu. I hope you will enjoy.

Learn more about this author, G. Emma Ryder.
Click here to send this author comments or questions.