Stuffed Squid

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Stuffed Squid
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
376
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie376 kcal(18 %)
Protein20.45 g(21 %)
Fat16.24 g(14 %)
Carbohydrates31.16 g(21 %)
Sugar added0 g(0 %)
Roughage3.11 g(10 %)
Vitamin A125.99 mg(15,749 %)
Vitamin D0.44 μg(2 %)
Vitamin E2.76 mg(23 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.46 mg(42 %)
Niacin8.61 mg(72 %)
Vitamin B₆0.28 mg(20 %)
Folate73.74 μg(25 %)
Pantothenic acid0.84 mg(14 %)
Biotin5.43 μg(12 %)
Vitamin B₁₂1.47 μg(49 %)
Vitamin C35.05 mg(37 %)
Potassium614.81 mg(15 %)
Calcium129.37 mg(13 %)
Magnesium57.34 mg(19 %)
Iron2.75 mg(18 %)
Iodine16.5 μg(8 %)
Zinc1.85 mg(23 %)
Saturated fatty acids2.71 g
Cholesterol207.53 mg

Ingredients

for
4
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
How healthy are the main ingredients?
white breadolive oilparsleygarlic cloveegglemon

Preparation steps

1.

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. 

2.
Preheat the oven to 180 ° C upper and lower heat.
3.

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.  

4.

Remove toothpicks and arrange squid and sauce on plates. Serve.