Stuffed squid
The stuffed squid is a classic recipe whose procedure can be followed both with squid and squid, the filling lends itself to numerous variations, starting from the basic ingredients of the filling and then adding a personal note.
It looks like a light, tasty and easy to prepare main course, especially starting from the already cleaned squid.
Below I propose three different recipes for the filling and the cooking method.
It is recommended to combine with a full-bodied white wine.
It looks like a light, tasty and easy to prepare main course, especially starting from the already cleaned squid.
Below I propose three different recipes for the filling and the cooking method.
It is recommended to combine with a full-bodied white wine.
Stuffed squid
Ingredients
- 10 squid
- 600 gr bread without crust cut into cubes
- 200 gr dried tomatoes in small cubes
- 50 gr oil of dried tomatoes
- 15 gr salt
- white wine
- parsley
Instructions
- Clean the squid and divide the heads, wings and bodies.
- Cook the heads and wings of squid and blend with white wine
- Toast the bread and tomatoes in the oven for 10/12 min.
- Cool and add the heads and wings cut into cubes, add the parsley
- Stuffing squid and closing them with a toothpick
- (It is important to close them in order to keep inside the flavor that will release the squid during cooking, so you can use a toothpick that attacks the two ends)
- Pierce them along the body and brown them in a pan with a little oil.
- Sprinkle with white wine and wait for the end of cooking, sprinkle with parsley.
STUFFED SQUID WITH RAISINS, PINE NUTS AND CHERRY TOMATO
Servings 1 portion
Ingredients
- 2 squid (body)
- 50 gr cherry tomato
- 100 gr breadcrumbs slightly stale
- 20 gr pine nuts
- 20 gr sultanas
- 1 garlic clove
- oil
- salt
- pepper
- parsley
Instructions
- Clean the squid, remove the "wings" that will be used later.
- Toast the pine nuts, then in the same pan add a drizzle of oil, the clove of garlic, the cherries cut into 4 parts, and the "wings" of the squid into cubes.
- Once it is well browned remove from the heat and add the crumbled breadcrumbs and raisins.
- Add salt, pepper, oil and parsley to the mixture.
- Stuffing the squid
- (It is important to close them in order to keep inside the flavor that will release the squid during cooking, so you can use a toothpick that attacks the two ends)
- Place them on baking paper, brush with olive oil and bake in the oven at 200 and 20 min (halfway cooked, blend with white wine and turn squid on themselves)
Stuffed squid with Venus rice on cream of peas and seafood
Ingredients
- 10 squid
- 500 gr Venus rice
- 1 kg mussels
- 1 kg clams
- 1 kg peas
- 50 gr onion
- 100 gr potatoes
- 3 cloves of garlic
- 200 ml extra virgin olive oil
- chives
- salt and pepper
Instructions
- Boil the Venus rice in salted water for 30 minutes.
- Clean the squid and blanch for 2 minutes.
- Detach the "wings" and tentacles and cut them into strips.
- Sauté the strips obtained with a clove of garlic.
- Add them to the Venus rice and add curry, salt and pepper.
- Fill the squid tubes and wrap them in the film as tightly as possible.
- Fry the onion, add the peas and add the diced potatoes, season with salt and pepper, add water to cover and cook over medium heat.
- Once cooked, drain and blend keeping the cooking water apart to adjust the density, if necessary.
- Steam or in water the squid for 10 minutes.
- Sauté mussels and clams in a pan with a little olive oil and garlic.
- Remove the film from the squid with the help of a scissors.
- Serve the squid, the cream of peas and add the mussels and clams to taste.