Stuffed Squid with shrimp and Black garlic

It's not the prettiest beast of the sea, but it sure is tasty! I love squids. Fried, grilled, baked, boiled... if you do it right they turn delicious and tender. If you mess it up - you can just as well buy a pair of rubber gloves at your local store and chew on those.
But no worries! It is not hard at all to do it just perfect!. :-)

I got some black garlic from a friend and decided to combine it into something new. So, here is a brand new recipe for super tasty stuffed squid.

​Time needed: about 30 minutes
Preparation and assembly: about 20 minutes
Final cooking: about 10 minutes.

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Ingrediens
3 medium sized squid
salt
pepper
olive oil
garlic powder

-for the stuffing
1/2 cup of rice
1 tbsp of dried shrimp
3 medium sized shrimp
2 spring onions
1 tsp of gochujang (Korean chili paste)
1 tsp of gochugaru (Korean hot chili flakes)
8-10 cloves of black garlic
heads of your squid

Method:
Preparing the squid
1. You'll need about 3 medium sized squid (12-13 cm or about 5 inch head not included) per person.
2. Cleaning your squid is not hard. Pull the head off and remove all the intestines and the cartilage (the little bone that looks lie a piece plastic).
3. Separate the head from the intestines and remove the eyes and the beak / mouth of the squid. When removing the eyes it is good to do this submerged in a bowl of water cause they can leave nasty stains it they squirt on your clothes. 
4. Wash the tube (body of the squid) and the head / tentacles.
5. Remove the outside skin from the tube.  
If this seams as to much you can always ask your fish guy to do it for you.

Preparing the stufifng
6. Finely chop the dried shrimp
7. Put 1/2 cup of rice into a pot, add 1 cup of water and the chopped shrimp and put it on high heat
8. When the water starts to boil reduce the heat to low and cover for about 10 minutes (this can be shorter or longer depending on the rice you are using)
9. Once the rice is cooked set it aside and let it cool for about 15-20 minutes.
10. Chop the remaining ingredients for your stuffing (spring onion, heads of your squids, and the shrimp) into one bowl, add the gochujang and gochugaru and combine.
11. Put a non stick skillet on medium-high heat, add 2 tbsp of olive oil and fry the chopped mixture for 3-4 minutes. Give it a couple of god stirs so that the squid heads and the shrimp are cooked trough. 
12. Finely chop the black garlic and add it to the skillet. Take it of the heat immediately.
13. Combine the mixture with the cooked rice and add another table spoon of olive oil. 
14. Taste the stuffing and add salt and pepper if needed. 
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Preparing the squid 
15.  ​Season the squid with salt, pepper and some garlic powder. 
16. To stuff your squids you can either use a tea spoon and fingers or a piping bag. Piping bag does make it a little less messy.
17. Transfer the stuffing into a piping bag and cut an opening that is a bit smaller than the squids you have. 
18. Using the piping bag fill the squid tubes with your stuffing leaving about 1/4-1/3 of your squid empty. When cooking the squid will shrink and if you put to much stuffing into them it will burst out. 
19. Put a non stick skillet on high to medium-high heat, add some olive oil and fry the stuffed squid for about 2-3 minutes per side.

20. Serve with a salad of your choice. We served our squid with a salad of tomatoes and spring onion. 

Have a bite!