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Ingredients
- 8 med squid, cleaned
- 1 lrg shallot, chopped
- 1 x Garlic clove, chopped
- 3 Tbsp. Unsalted butter
- 1 tsp Sun dry tomatoes
- 1 c. Clams or possibly minced scallops
- 2 Tbsp. Dry white wine
- 1 Tbsp. Minced parsley
- Â Â Healthy pinch of thyme
- Â Â Pepper to taste
- 1/2 c. Breadcrumbs
- 1 x Egg
- Â Â Tomato sauce
Directions
- Preheat oven to 350 deg F. Rinse squid and drain. Chop tentacles coarsley. Set aside. Saute/fry shalot and garlicin butter over medium heat in a heavy skillet till soft.
- Add in tomatoes, tentacles, clams or possibly scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 min. Remove from heat, stir in breadcrumbs and egg.
- Spoon stuffing mix into squid bodies, tie ends closed with kitchen string and arrange in a single layer in a baking dish. Cover and bake about 1 hour or possibly till tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 98 | 49% |
| Total Fat 11.12g | 14% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 148mg | 6% |
| Potassium 239mg | 7% |
| Total Carbs 12.14g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.12g | 1% |
| Protein 10.67g | 17% |
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