Stuffed Squid in Tomato Sauce

A popular Italian dish, suitable for lunch or dinner, will surely be on your menu more than once. The filling is made from squid tentacles, garlic, parsley, bread, egg, and grated Parmesan, and the stuffed squid is cooked in a delicious tomato sauce.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Fish, squid

  • 6 spoon Oil, olive

  • 120 ml Alcohol, Wine, White

  • 2 pod Garlic, fresh

  • 30 g Parsley, fresh

  • 100 g Bread, wheat

  • 1 piece Egg, fresh

  • 50 g Cheese, Parmesan, grated

  • 5 pieces Tomato, red

  • pieces Salt, table

Steps

  1. Cut the squid tentacles into smaller pieces. Tear the bread into pieces (you can also cut it into pieces). Place it in a bowl and pour a little water over it. Let it soak while we prepare the filling.

  2. Heat three tablespoons of oil in a pan. Add a peeled clove of garlic, the chopped tentacles, and a pinch of salt, and sauté everything for about 3 minutes while stirring. Pour in 60 ml of wine, increase the heat, and let it cook for 3 minutes. Once the alcohol evaporates and the wine reduces slightly, remove the pan from the heat.

  3. Remove the garlic clove from the pan and finely chop it together with the parsley. Squeeze the soaked bread well, then mix it with the chopped garlic and parsley. Add the mixture to the pan with the tentacles and return it to the stove. Cook over medium heat for about 5 minutes while stirring, then remove the pan from the heat and transfer everything to a bowl. Add the egg and grated Parmesan, and mix well to create a uniform filling. Season with salt and ground pepper to taste.

  4. Fill the cleaned squid bodies three-quarters full with the prepared filling. Use a spoon or teaspoon to help (depending on the size of the opening). Then seal the bodies with toothpicks to prevent the filling from escaping during cooking.

  5. Place a large clean pan on the stove and heat three tablespoons of oil. Add a peeled clove of garlic and the stuffed squid. Sear them over medium heat for 5 minutes, then pour in 60 ml of wine. Increase the heat and cook over high heat for 3 minutes to allow the alcohol to evaporate.

  6. Add the diced fresh tomatoes to the pan and season with about a teaspoon of salt. Cover the pan and let the dish simmer over moderate heat for 30 minutes. Turn the stuffed squid two to three times during cooking to ensure they cook evenly on both sides. Season the sauce with fresh or dried herbs as desired.

  7. Serve the prepared dish on plates. Offer it with polenta, cooked rice, or fresh bread.

Nutrition Information (Per 100g)

  • Calories: 116.09 kcal
  • Fat: 5.67 g
    • Saturated Fat: 1.09 g
  • Carbohydrates: 5.79 g
    • Sugars: 1.09 g
  • Protein: 8.18 g
  • Fiber: 0.58 g

Advice

If we dont have fresh tomatoes, we can also use tomato puree or canned diced tomatoes for the sauce.