Stuffed Calamari Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 93.6 μg | (156 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 628 mg | (16 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 6 Squid tentacles
- 1 garlic clove
- 1 handful Spinach
- salt
- 1 red Hungarian wax pepper
- ½ organic lemon (zested and juiced)f
- 2 Tbsps olive oil
- 80 grams grated Goat cheese
- 2 Tbsps White bread crumbs
- freshly ground peppers
- 1 Baguette
- 1 Orange
- 2 handfuls Arugula
Preparation steps
Rinse squid, pat dry, set 2 tubes aside and chop. Peel and mince garlic. Rinse spinach and blanch in salted water. Remove and shock in ice water, drain and chop. Rinse peppers, cut in half, remove seeds and ribs and dice flesh. Combine squid, garlic, spinach and peppers. Add lemon zest, 1 tablespoon oil, half the cheese and breadcrumbs. Season with salt and pepper.
Preheat the oven to 220°C (approximately 425°F).
Stuff mixture into remaining squid tubes. Secure with toothpicks. Place on a baking sheet lined with parchment paper and brush with remaining oil. Sprinkle with remaining cheese. Bake for about 15 minutes, until golden brown.
Cut baguette in half horizontally and toast briefly in the oven.
Peel orange and separate fillets. Rinse and spin dry arugula. Add orange and arugula to baguettes. Remove squid from oven and add a piece to each baguette. Remove toothpicks, cover with remaining bread and serve.
