Marrow-Stuffed Squid

Mission Street Food: Recipes and Ideas From an Improbable Restaurant, Anthony Myint & Karen Liebowitz - December 2011

Adapted from Mission Street Food: Recipes and Ideas from an Improbable Restaurant by Anthony Myint & Karen Liebowitz.

For 4 servings (requires advance preparation)

  • 12  3" to 4" long squid, body and tentacles separated, beak removed, internal organs and clear cartilage discarded
  • 12  3/4"-wide marrow bones, cut into 1 1/2"-long pieces and soaked in salty water overnight
  • 1/4 lb. ground pork
  • 1 Tbsp. garlic, minced
  • 2 tsps. tamarind paste
  • 1 tsp. cornstarch
  • 1 tsp. fish sauce
  • red pepper flakes
  • salt
  • mixed greens (for serving)
  • crispy bread, shaved (for serving)
  1. Heat oven to 450°F.

  2. Place squid in a bowl of water; reserve.

  3. Place bones flat side down on wire rack set on baking sheet; roast until marrow is slightly browned and hot in center (8 to 10 minutes); remove from oven; cool (marrow should be firm).

  4. Wearing latex gloves, pop marrow out of bones with your fingers (be careful; there are sharp bone spurs inside some femurs); discard bones; cut marrow lengthwise into halves or quarters (depending on size of squid); reserve.

  5. Mix pork, garlic, tamarind, cornstarch, and fish sauce; season with red pepper flakes and salt; flatten 1 Tbsp. pork mixture in your hand; roll around marrow piece to form a "torpedo;" stuff inside squid cavity; shut with a toothpick; repeat with remaining marrow, squid, and meat mixture; season; reserve.

  6. To serve, heat a skillet over high heat; cook squid 45 seconds; flip; cook 45 seconds on other side; remove from heat; remove toothpicks; place 3 squid on each serving plate; mound greens around; garnish with a few shards crispy bread.