Giant Squid

Most of the squid we use comes from the Monterey Bay, but this Longfin squid is from Cape Hatteras.  They're two to four times the size of our usual catch.

What do we do with them?  Stuff em.

This is a more savory preparation than we generally use.  This bowl contains bechamel, roasted hen of the woods mushrooms, chunks of braised pork and beef, parsley, blanched leeks, and anchovy.

The stuffing gets very soft as it heats up, and it's just barely sealed in by the single bamboo skewer.  We remove the skewer on the plate, and the stuffing oozes out as it's brought to the table.