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Stuffed Squid

Flavor.of.Europe's picture
Ingredients
  Squid 4 Medium
  Olive oil 2 Tablespoon
  Chopped ham 1⁄4 Pound (100 Gram)
  White breadcrumbs 3 Ounce (75 Gram / 1 Cup)
  Hard boiled eggs 2 , chopped
  Egg 1
For sauce
  Olive oil 1 Tablespoon
  Onion 1 Large, peeled, finely chopped
  Garlic 2 Clove (10 gm), peeled and chopped
  Fresh tomatoes 4 , chopped
  Tomato puree 2 Tablespoon (Paste)
  Bay leaf 1
  Marjoram sprig 1
  Salt To Taste
  Freshly ground black pepper To Taste
  Freshly chopped parsley 1 Tablespoon
Directions

Pull heads of squid away from tentacles.
Remove and discard inner organs.
Reach into body cavity, and remove and discard the plastic-like spine.
Wash thoroughly.
Chop tentacles, and wing flesh.
Heat oil, and gently try chopped ham, chopped tentacles, and wing flesh.
Remove from heat, add breadcrumbs and chopped egg.
Mix well, season, and bind with egg.
Stuff mixture into squid bodies, and close opening with skewers or cocktail sticks.
Meanwhile, heat oil in a saucepan, and fry onion and garlic until soft.
Add tomatoes, herbs, and seasoning, and allow to simmer.
Transfer squid to a casserole, and pour over the sauce.
Cover, and bake in a pre-heatcd moderate oven, 180°C/Gas Mark 4/350°F, for about 35 min., or until squid are tender.
Serve with rice.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Healthy

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