Stuffed squid: the recipe for a tender and tasty second course of seafood

ingredients
  • Fresh squid
    6
    • 79 kcal

  • Tomato puree
    700 ml
    • 21 kcal

  • breadcrumbs


    100 grams
    • 79 kcal
  • Egg
    1
    • 0 kcal

  • White wine
    50 ml
    • 80 kcal

  • Garlic


    1 clove
    • 0 kcal
  • Parsley
    1 tuft
    • 79 kcal

  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt


    to taste
    • 21 kcal
  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

THE Stuffed squid I am a second course easy and tasty, perfect for the festive table but also for family lunches and dinners. It is a great classic of Mediterranean cuisine, as simple as it is appetizing. The squids are stuffed with a soft filling and tasty, made with the same shellfish tentacles finely chopped then combined with breadcrumbs, eggs and chopped parsley.

These are then cooked in a tomato sauce, for a tender and flawless end result. Cooking should take place a low heat and respecting the good times: in this way, the delicate texture of the mollusks will not be compromised and they will not be gummy on the palate. Squid seasoning can be used to season the pasta, so as to have a first and a second with the same preparation.

For an even more pronounced final taste, you can also add some to the garnish grated cheese, olives, capers or Chili powder for a pleasant touch of spice. For an impeccable dish, we advise you to pierce the calamari at the base before stuffing them, to avoid creating an air bubble and that the filling does not reach the end.

You can experiment with cooking in the oven, or according to the Amalfi tradition, in any case the stuffed squid is a recipe of guaranteed success, which can be customized according to your taste. If you prefer, you can also replace the squid with i squid, remembering to reduce the cooking times slightly. Follow the instructions and advice step by step.

How to prepare stuffed squid

Stuffed squid the recipe for a tender and tasty second

Clean the squid: remove the head and separate the tentacles (1).

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Also remove the spine (2).

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Remove the skin (3).

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Rinse the squids under cold water and dab them with absorbent paper (4).

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Transfer the tentacles to a cutting board and finely chop with a knife (5).

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In a large bowl, mix them with the breadcrumbs then add the egg (6).

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Season with a pinch of salt, the chopped parsley and a drizzle of oil. Mix everything to obtain a homogeneous mixture (7).

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Stuff the squid in half with a spoon (8).

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The filling must not reach the edge, otherwise it will come out during cooking (9).

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Seal the ends with a wooden toothpick (10).

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Continue until all the filling (11) is used up.

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Pour a drizzle of oil in a large pan and brown the garlic (12).

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Arrange the squids (13) and brown them for a few moments, turning them often.

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Prick the squids with a toothpick to get the air and water out of the interior (14).

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Deglaze the squid with the white wine (15) and continue cooking.

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The wine should evaporate completely (16).

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At this point, pour in the tomato puree (17).

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Stir to distribute well, salt (18) and add a ladle of hot water.

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Cover with the lid and continue cooking for about 45 minutes over low heat. Once cooked, flavor with chopped parsley (19).

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Serve the stuffed calamari immediately, garnishing the dish with parsley and freshly ground pepper (20).

storage

Stuffed squid can be stored in the refrigerator, in a special airtight container, to one day. You can freeze them, raw or cooked, only if you have used fresh ingredients.

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