Stuffed Squid
Nutritional values
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 26.65 g | (27 %) | ||
| Fat | 24.57 g | (21 %) | ||
| Carbohydrates | 13.02 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.32 g | (8 %) |
| Vitamin A | 255.31 mg | (31,914 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 6.62 mg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.81 mg | (74 %) | ||
| Niacin | 7.53 mg | (63 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 73.19 μg | (24 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Biotin | 6.05 μg | (13 %) | ||
| Vitamin B₁₂ | 2.72 μg | (91 %) | ||
| Vitamin C | 31.22 mg | (33 %) | ||
| Potassium | 734.42 mg | (18 %) | ||
| Calcium | 73.16 mg | (7 %) | ||
| Magnesium | 64.18 mg | (21 %) | ||
| Iron | 1.48 mg | (10 %) | ||
| Iodine | 53.4 μg | (27 %) | ||
| Zinc | 2.32 mg | (29 %) | ||
| Saturated fatty acids | 3.92 g | |||
| Cholesterol | 445.25 mg |
Ingredients
- Ingredients
- 4 eggs
- 500 grams Calamari (medium, ready to cook)
- 500 grams Tomatoes
- 3 grams red mild Pepperoncini
- Bell pepper
- 120 grams Zucchini
- 120 grams onions
- 2 garlic cloves
- 80 milliliters olive oil
- 80 milliliters salt
- Black pepper
- ½ tsp thyme
- Basil
Preparation steps
Hard-boil 3 eggs, rinse under cold water until cool, peel and finely chop. Rinse the squid and remove the skin, if necessary. Remove the tentacles and chop.
Blanch the tomatoes in boiling water, shock in ice water, peel, quarter, core and dice finely. Rinse the peppers, remove the stems, seeds and pith and finely dice. Rinse the zucchini and finely dice. Peel the onions and garlic and finely chop. Sweat in 2 tablespoons oil and then add the zucchini, peppers and squid tentacles and simmer for 4 minutes. Add 1/2 of the tomatoes then remove the pan from the heat. Season with salt and pepper then stir in the chopped hard-boiled eggs and 1 raw egg.
Stuff the squid tubes with the filling and close the open ends with toothpicks. Arrange in a greased baking dish, top with the remaining tomatoes and olive oil. Sprinkle with thyme and season with salt and pepper. Cover and bake in a preheated oven (180°C) (approximately 350°F) for 15-20 minutes. Serve sprinkled with basil.
