Stuffed Squid My Way is a delicious fish dish originating from Mediterranean tradition. In this version of mine, the squid is filled with a delicious mixture of shallot, breadcrumbs, anchovies in oil, chili pepper and spicy green olives. They are then cooked in tomato sauce to make them even tastier. It is an irresistible main course that will surely win over the palate of all seafood lovers.
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Prepare the filling by combining all the ingredients, adjust the oil so as to obtain a soft but not too oily mixture
Wash the squid and separate the heads (I do not use them because my husband does not like them, but if you want to use the tentacles, chop them and add them to the filling mixture)
Fill the squid using a teaspoon, pushing the filling to the bottom to stuff them well
Place them in a baking dish, salt them a little and drizzle a little oil over them
Bake in the oven until they are nicely browned
Pan
Knife
Spoon
Store in the refrigerator in an airtight container for up to 2 days
This dish is my personal variation of traditional stuffed squid
Italia
| Energy (kcal) | 65.85 |
| Carbohydrates (g) | 0.73 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 1.63 |
| of which Saturates (g) | 0.81 |
| Protein (g) | 12.07 |
| Fiber (g) | 0.04 |
| Sale (g) | 0.18 |
