Stuffed Squid
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 45 min.
Ready in
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 51.5 g | (53 %) | ||
| Fat | 14.67 g | (13 %) | ||
| Carbohydrates | 30.02 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.96 g | (7 %) |
more nutritional values
| Vitamin A | 162.29 mg | (20,286 %) | ||
| Vitamin D | 0.47 μg | (2 %) | ||
| Vitamin E | 4.95 mg | (41 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 1.35 mg | (123 %) | ||
| Niacin | 16.83 mg | (140 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 78.61 μg | (26 %) | ||
| Pantothenic acid | 1.78 mg | (30 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 4.04 μg | (135 %) | ||
| Vitamin C | 25.54 mg | (27 %) | ||
| Potassium | 1,040.84 mg | (26 %) | ||
| Calcium | 251.31 mg | (25 %) | ||
| Magnesium | 120.23 mg | (40 %) | ||
| Iron | 3.86 mg | (26 %) | ||
| Iodine | 15.02 μg | (8 %) | ||
| Zinc | 4.96 mg | (62 %) | ||
| Saturated fatty acids | 3.51 g | |||
| Cholesterol | 703.57 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Fennel bulb
- 1 tsp lemon juice
- 3 Tbsps freshly grated Parmesan
- 120 grams white bread (without crust)
- 4 Tbsps chopped parsley
- 1 tsp chopped rosemary
- 1 egg
- Sea salt
- freshly ground peppers
- 10 Calamari (ready to cook)
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 100 milliliters Vegetable broth
Preparation steps
1.
Prepare stuffing. Rinse fennel and grate coarsely. Combine with lemon juice and Parmesan. Cut white bread into pieces and mix with 3 tablespoons of parsley, rosemary and egg, mix well and season with salt and pepper. Combine with fennel mixture.
2.
Rinse and dry calamari, remove long tentacles and fins. Place stuffing into a pastry bag with a large tip and pipe into calamari cavities, secure openings with toothpicks.
3.
Heat oil in a pan and cook calamari on all sides. Deglaze pan with white wine and broth and simmer, covered, for about 5-6 minutes on low heat.
4.
Sprinkle with remaining parsley and season with salt and pepper.
5.
If desired, serve with a mixed vegetable salad.
