Stuffed Poached Squid Poached in Coconut Milk Thai-style
Serves 4 as a main course with rice or noodles
Chris Shenton

We went to an Italian wine and food pairing at Galileo.  One of the dishes
was a squid stuffed with seafood, delicately cooked, served in a light cream
sauce with a splash of parsley coulis.  It was excellent -- sweet fish
flavor, tender squid.  I thought the stuffing might be pureed crab and
ricotta, and the squid steamed; the chef said they were stuffed with scallops
(providing sweetness) and then poached.

This is a Thai-flavored rendition, though I don't know if it's authentic.
You can make your own Thai Curry Paste but the prepared paste in tubs works
well.  It's quick and easy, and the presentation's great -- kind of like
small squid sausages. You could use pre-cleaned squid but you would have to
increase the scallops for the filling a little bit.

Serve it over Jasmine Rice or Asian Cellophane noodles.  We paired it with an
inexpensive California sparkling wine which worked fine.

2.2	pound	Squid, uncleaned (3-4 inch long bodies)
1/2	pound	Sea Scallops (probably any fish would do)
1	tbs	Cilantro
1	tbs	Mint
1		Egg
27	oz	Coconut milk, Thai (2 13.5 oz cans)
2	tbs	Thai Curry Paste (red or green)
2	tbs	Fish Sauce

Clean and skin the Squid. Remove and save the tentacles and wing flaps.
This is the most laborious part but it's not difficult: pull the guts from
the body tube, pull out the plastic-like quill, then use your finger to
remove any remaining goo under running water; avoid breaking the tube since
you will be stuffing it. Cut the tentacles off and reserve with the flaps,
discard the eyes and beak.

Puree Squid flaps and tentacles, Scallops, Cilantro, Mint, Egg in a food
processor until it forms a smooth paste.  Stuff Squid bodies with a pastry
bag and close the end with a toothpick.

Heat the Coconut Milk, Curry Paste and Fish Sauce in a large skillet.
Add the Squid bodies and poach about 5 minutes, turning once or twice
to ensure they're cooked through. The squid should be tender with a
bit of a chew; it should not be tough like a rubber band.  Test one of the
squid as it's cooking to make sure it doesn't over-cook and become tough.

Serve over Jasmine Rice or Cellophane noodles, pour about a half cup
of the poaching liquid over top. Garnish with Mint or Cilantro.

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