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Add a photoSucculent squid stuffed with shrimp in light tomato sauce
Prep time: 5 minutes
Cook time: 50 minutes
Servings: 4 servings
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Ingredients
- 8 large, whole squid, cleaned
- 1-2 tbs olive oil
- 3 cloves garlic, finely chopped
- 300g fresh or frozen cleaned shrimp
- 100ml white wine
- 2 tbs parsley, chopped
- 2 tbs Parmesan or Grana Padano cheese, grated
- 2-3 tbs rice
- 2 tbs homemade breadcrumbs
- Sauce
- Olive oil
- 500ml tomato puree
- ½ -1 tbs sugar (optional)
- Parsley, oregano, rosemary, chopped
Directions
- Chop squid tentacles.
- Briefly sauté garlic in olive oil, be careful that it does burn.
- Add squid tentacles and frozen shrimp, stir.
- Stir in wine, simmer for 5-8 minutes on low heat or until ¾ of the liquid evaporates.
- Add parsley, stir, remove from the flame.
- Add cheese, rice and bread crumbs, stir and combine to obtain a thick, uniform filling for the squid.
- Fill squid with the shrimp mixture and close each squid with a wooden or metal toothpick. If some of the filling is left over (in the case that squid are smaller), it can be added to the sauce.
- Sauté stuffed squid in olive oil for 2 minutes on each side or until golden. When done, place the squid into an ovenproof dish suitable for oven baking.
- Prepare sauce with the same oil in which squid was sautéd : add tomato puree, spices and, if necessary (in case that the puree is acid) sugar, stir and pour over the stuffed squid.
- Bake squid, covered, in oven for 35-40 minutes at 180ËC.
- Serve with white Focaccia (recipe in next post!) and a glass of white wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 72 | 27% |
| Total Fat 8.09g | 10% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 741mg | 31% |
| Potassium 784mg | 22% |
| Total Carbs 25.35g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 9.83g | 7% |
| Protein 20.25g | 32% |
