Stuffed Squid
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
527
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 30.3 μg | (67 %) | ||
| Vitamin B₁₂ | 11.2 μg | (373 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 997 mg | (25 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 357 mg | |||
| Cholesterol | 631 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 slices day-old white bread
- 8 ready to cook Cuttlefish
- 4 garlic cloves
- 4 Tbsps chopped parsley
- 100 grams ground Pork
- 1 egg
- 50 grams Pine nuts
- 1 pinch dried oregano
- salt
- peppers
- 3 Tbsps olive oil
- 1 onion
- 250 milliliters Red wine
- 125 milliliters fish stock (from a jar)
- 30 grams raisins
Preparation steps
1.
Soak bread in lukewarm water. Rinse squid and pat dry. Cut off tentacles and chop.
2.
Peel garlic and chop 2 cloves finely, mix with half of parsley, chopped squid, squeezed bread, pork, egg and pine nuts. Season with oregano, salt and pepper and stuff squid with the mixture.
3.
Heat olive oil in a pan and cook squid on medium heat for 5 minutes on all sides. Arrange in a greased ovenproof pan. Cut remaining garlic into thin slices. Peel and chop onion. Heat remaining oil in a pan and saute onion and garlic until translucent. Add wine, fish stock, remaining parsley and raisins and bring to a boil. Add to the pan and bake in preheated oven at 220°C (approximately 425°F) for about 30 minutes. Remove from the oven and serve.
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