Stuffed Squid with Omaha Flair

Ingredients

In this Omaha-inspired adaptation, the traditional French dish Encornets farcis is transformed by incorporating Omaha's culinary influences. The stuffing is made with ground beef and cornbread, adding a heartiness and a touch of sweetness to the dish. The use of smoky paprika and Worcestershire sauce infuses the stuffing with a distinct Omaha flavor profile. The cooking technique remains similar, with the squid being simmered in a tomato-based sauce, but the ingredients and flavors are adapted to reflect the unique tastes of Omaha cuisine. We alse have the original recipe for Encornets farcis, so you can check it out.

• 8 medium-sized squid tubes 8 medium-sized squid tubes
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 1 cup cornbread, crumbled 1 cup cornbread, crumbled
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon smoky paprika 1 teaspoon smoky paprika
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 cup tomato sauce 1 cup tomato sauce
• 1 cup chicken broth 1 cup chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the ground beef, cornbread, onion, garlic, smoky paprika, Worcestershire sauce, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Stuff each squid tube with the ground beef mixture, leaving a small space at the top to allow for expansion during cooking. Secure the opening with toothpicks.
4. 4.
   In a large oven-safe skillet, heat some oil over medium heat. Add the stuffed squid tubes and cook until lightly browned on all sides, about 2-3 minutes per side.
5. 5.
   Pour the tomato sauce and chicken broth into the skillet, covering the squid tubes. Bring to a simmer.
6. 6.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes, or until the squid is tender and the stuffing is cooked through.
7. 7.
   Remove the toothpicks from the squid tubes and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Squid — Make sure to clean the squid tubes thoroughly before stuffing them. Remove any skin, beak, or innards from the squid tubes.
• Cornbread — Use a crumbly cornbread for the stuffing to add texture and sweetness to the dish.
• Smoky paprika — Opt for a high-quality smoky paprika to enhance the Omaha flavor profile of the dish.
• Worcestershire sauce — Look for a gluten-free Worcestershire sauce if you have dietary restrictions.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper to the stuffing mixture.
• Serve the stuffed squid with a side of creamy mashed potatoes or buttered noodles to complement the flavors.
• For a touch of freshness, squeeze some lemon juice over the stuffed squid before serving.
• If you don't have squid tubes, you can use bell peppers as a delicious alternative for stuffing.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Omaha-style Stuffed Squid as a main course, accompanied by a side of mashed potatoes or buttered noodles. Garnish with fresh parsley for an added pop of color.

Presentation advice

Arrange the stuffed squid tubes on a platter, drizzle some of the tomato-based sauce over them, and sprinkle with fresh parsley. Serve with the side dish placed elegantly beside the squid for a visually appealing presentation.