Stuffed Squid
Nutritional values
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 341 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 8 large Squid tentacles
- 4 slices white bread
- 2 garlic cloves
- 2 Anchovy fillet
- 3 Tbsps olive oil
- 1 egg
- 2 Tbsps freshly chopped parsley
- 2 organic lemons
- 2 dried Peperoncini
- 1 Tbsp White bread crumbs
- salt
- freshly ground peppers
- 2 onions
- 250 grams Cherry tomatoes
- 150 milliliters dry white wine
- 150 milliliters fish stock
Preparation steps
Rinse squid tubes, pat dry and cut about 4 pieces into small cubes. Cut off bread crusts and soak bread in some warm water. Peel garlic cloves and chop. Puree together with squeezed white bread, anchovies, 2 tablespoons of olive oil, egg and parsley in a blender. Put in a bowl. Grate lemon zest and squeeze juice of one lemon. Combine lemon zest with roughly crumbled peperoncini and breadcrumbs, season with lemon juice, salt and pepper. Combine breadcrumb mixture with anchovy paste and chopped squid, mix well. Stuff remaining squid with the mixture, setting aside 1-2 tablespoons, and secure with toothpicks.
Peel onions, halve and cut into strips. Rinse tomatoes. Arrange onions and tomatoes in an oiled baking dish, add wine, broth and remaining stuffing to the pan. Season with salt and pepper and arrange stuffed squids on top. Brush with oil and season with salt and pepper. Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Turn squid over from time to time and baste with cooking juices.
Remove toothpicks and arrange squid and sauce on plates. Serve.
