Stuffed Squid

Diet.Chef's picture

Sep. 12, 2011

Ingredients

Squid 12 Ounce , cleaned
Seasoned bread crumbs 1/2 Cup (8 tbs) , dried
Seasoned dried bread crumbs 6 Tablespoon (1/3 Cup Plus 2 Teaspoon)
Egg 1
Egg 1 , beaten
Onion 1 Tablespoon , minced
Garlic 1 Clove (5 gm) , minced
Salt 1/2 Teaspoon
Parsley 1 Tablespoon , chopped
For garnish
Fresh parsley 1 Tablespoon , chopped
Oregano leaves 1/4 Teaspoon
Pepper 1/4 Teaspoon
Tomato sauce 1/2 Cup (8 tbs)
Dry red wine 2 Teaspoon
Parmesan cheese 2 Teaspoon , grated

Directions

GETTING READY

1) Preheat oven to temperature of 375 degrees.

2) From each squid, remove the tentacles.

3) Turn the body section, mantle, inside out and thoroughly rinse to remove all the grit. Return to the right side.

MAKING

4) Cut the tentacles neatly into small pieces.

5) Combine together the tentacle pieces, egg, onion, bread and seasonings in a small bowl.

6) Use equal amount of the crumb mixture to stuff each squid.

7) Use tooth picks to secure the open end.

8) Transfer the stuffed squid to a shallow 1-quart casserole.

9) Combine together the tomato sauce and wine in a small bowl and pour the mixture all over the squid.

10) Cover the casserole and bake in preheated oven for about 30 minutes.

11) With cheese, sprinkle the squid.

12) Bake, uncovered, till the sauce slightly reduces and the cheese is golden in color. This usually takes 10 to 15 minutes of baking.

SERVING

13) Serve hot after garnishing with parsley.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 520Calories from Fat 107

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 1773 mg73.88%

Total Carbohydrates 55 g18.3%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 44 g88%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet