Squid Stuffed with Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 561 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 750 grams small Cuttlefish (cleaned)
- salt
- peppers
- 2 Tbsps lemon juice
- 250 grams Feta
- 1 Tbsp Whipped cream
- 1 Tbsp Fresh herbs (chopped mixed)
- olive oil
- 4 shallots
- 2 garlic cloves
- 100 grams caperberry
- 200 milliliters white wine
- 1 Tbsp parsley (chopped)
Preparation steps
Rinse the squid and pat dry. Remove the tentacles from the squid bodies so that they still hold their shape. Slice down the squid bodies so there is an opening. In a bowl, blend the feta cheese with the lemon juice, cream and herbs. Season with salt and pepper to taste. Divide the cheese mixture between the squid bodies and fasten closed with toothpicks.
Peel and finely chop the shallots and garlic. Place them in a baking dish. Add the squid bodies, squid tentacles and capers to the dish and season with salt and pepper to taste. Drizzle with olive oil. Pour in the white wine. Bake in a 180°C (approximately 350°F) oven until cooked, about 30 minutes. If necessary, add more liquid. In the last 5 minutes of cooking, switch the oven to the broiler setting, while watching the squid carefully. Once cooked, sprinkle with parsley and season with salt and pepper.
