Stuffed Squid with Prosciutto and Cheese

Summer, the sea, and squid, or calamari as we often call them. Prepared in various ways, they always remind us of vacation, the scent of pine trees, and dinner on a seaside terrace. This time, I’ve prepared an excellent and very simple recipe that will allow you to recreate a true holiday lunch or dinner on your home terrace or garden. Stuffed squid are delicious on their own, and they pair wonderfully with Swiss chard and potatoes.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

  • pieces Fish, squid

  • pieces Potatoes, white

  • 150 g Swiss chard, fresh

  • 200 g Meat, pork, smoked ham

  • 200 g Cheese, edamame

  • 2 pod Garlic, fresh

  • pieces Oil, olive

  • pieces Lemon, fresh, without shell

  • pieces Salt, table

Steps

  1. Check the squid to ensure they are whole, then rinse them under running water, drain, and dry.

  2. Cut the cheese slices into strips (one slice into three strips). Place a piece of prosciutto on each cheese strip and roll them together. Insert the roll into the squid body.

  3. Repeat until all the squid are stuffed. Close the stuffed bodies with wooden skewers to prevent the filling from escaping during cooking. The skewers will also make it easier to turn the squid while baking. Thread four squid onto each skewer.

  4. Pour a little olive oil into a pan and wait for it to heat up. Add the stuffed squid and cook until golden brown. Do not salt them during cooking, as the prosciutto is already salty enough.

  5. While the squid are cooking, prepare the side dish. Peel the potatoes and cut them into smaller pieces. Place them in a pot with lightly salted water and cook until tender. Once cooked, drain them, saving some of the cooking water.

  6. Wash the Swiss chard and quickly blanch it in boiling water. Drain.

  7. Pour a few tablespoons of olive oil into a small pot. Finely chop two peeled garlic cloves and sauté them in the hot oil just until fragrant (be careful not to burn the garlic, as it will make the dish bitter). Add the drained Swiss chard and potatoes, and mix well. Add a little of the saved potato cooking water and season. Add more salt if needed.

  8. On a plate, first place the Swiss chard and potatoes, then top with the baked squid. Drizzle with olive oil and serve with a wedge of lemon.

Nutrition Information (Per 100g)

  • Calories: 138.39 kcal
  • Fat: 6.46 g
    • Saturated Fat: 3.37 g
  • Carbohydrates: 2.62 g
    • Sugars: 0.47 g
  • Protein: 15.07 g
  • Fiber: 0.09 g

Advice

You can clean the squid yourself. Make sure they remain intact. Swiss chard can be replaced with spinach or young nettles. If you don’t have fresh Swiss chard, you can also use frozen. The squid tentacles can be baked alongside or frozen and used in another dish (e.g., in a risotto).