Campfire Squid

35 minutes Prep: 15 minutes Cook: 20 minutes

1107 calories per serving view nutrition facts

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Ingredients

8		squid
1/4	cup	olive oil
1/2	cup	onion	chopped
2	Garlic	cloves	chopped
1/2		lemon	chopped
4	Bay	bay leaves
1/4	teaspoon	thyme	crushed
1	dash	paprika
1	x	salt and black pepper
1	tablespoon	flour, all-purpose
4	cups	rice	cooked
		parsley sprigs	optional
		lemon	wedges, optional

Directions

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 into 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.

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Nutrition Facts

Serving Size 220g

Amount per Serving

Calories 1107 22% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 442mg	147%
Sodium 531mg	22%
Total Carbohydrate 165.0g	55%
Dietary Fiber 3.0g	11%
Sugars 1.0g
Protein 44.0g	88%

Vitamin A	1%		Vitamin C	14%
Calcium	12%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

An Absolutely Perfect Roast Goose!

I used this recipe on Christmas and it was the first time I made a goose. I used a 10 lb goose & the cooking method was terrific. I pricked the goose all over & then boiled it briefly, for about a minute. I stuffed the bird with aromatics (apple, onion, celery) and then roasted it. The skin was not greasy at all. I didn't use the stuffing recipe reccomended in this recipe, but of all the cooking methods I read online, this appeared to be the best. I plan on using it again. The key is to have a roasting rack that is high off the bottom of the pan.

Reviewed by gooseboy