Philippine Style Stuffed Squid
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 day-old White roll
- 8 Squid tentacles (ready to cook)
- 200 grams Tuna steak (ready to cook, skinless)
- 1 red chili pepper
- 2 garlic cloves
- 1 centimeter fresh ginger
- 1 egg
- 1 Tbsp freshly chopped Fresh herbs (cilantro and parsley)
- 1 Tbsp light soy sauce
- 1 splash Lime juice
- freshly ground Szechuan pepper
- 2 shallots
- 2 Tbsps soybean oil
- 100 milliliters dry white wine
- 150 milliliters fish stock
Preparation steps
1.
Soak the bread in lukewarm water. Rinse the squid tubes and pat dry. Rinse the tuna, pat dry, and chop coarsely. Rinse the chile, cut in half lengthwise, remove the seeds and finely chop. Peel the garlic and ginger, and finely chop along with the tuna, and chile. Mix with the egg, the squeezed out bread and herbs. Season with soy sauce, lime juice, and pepper and stuff into the squid tubes. Secure the ends with toothpicks.
2.
Peel the shallots, chop finely and cook until translucent in a hot pan with 2 tablespoons of oil. Place the squid in the pan, cook briefly and deglaze with the wine and stock. Simmer over medium heat with the lid closed for 15-20 minutes. Serve immediately on warmed plates.
