Squid Stuffed with Potatoes and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 10.9 μg | (363 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 565 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams Squid tentacle (ready to cook)
- 1 red Bell pepper
- 400 grams waxy potatoes
- 2 sprigs oregano
- 1 red chili pepper
- 2 garlic cloves
- 3 Anchovy fillet
- 2 Tbsps breadcrumbs
- freshly ground peppers
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 200 milliliters fish stock
Preparation steps
Rinse 150 grams (approximately 5 ounces) of the squid tubes, pat dry and cut into small cubes. Rinse the pepper, cut in half, remove seeds and ribs and dice the pulp finely. Peel the potatoes, rinse and finely shred. Rinse the oregano and shake dry. Rinse the chile, halve lengthwise and remove seeds. Peel the garlic and finely chop with the oregano, the anchovy fillets and chile.
Mix the potatoes, diced pepper, diced squid tubes, chile, garlic, oregano, anchovies and breadcrumbs and fill the rest of the tubes. Close and secure with a wooden skewer, season outside with pepper and cook lightly on all sides in hot oil in a frying pan until golden brown. Deglaze with the wine, pour in the stock, cover and simmer on medium heat 30-35 minutes. As needed, deglaze with some stock. Remove the tubes from the stock and serve on plate with lemon wedges.
