Stuffed Squid Two Ways
Nutritional values
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.6 μg | (68 %) | ||
| Vitamin B₁₂ | 10.9 μg | (363 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,202 mg | (30 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 593 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the squid
- 8 Cuttlefish (about 8-10 cm or 3-4 inches long, with tentacles)
- For the rice filling
- 1 onion
- 2 scallions
- fresh Dill
- 6 Tbsps olive oil
- 150 grams short grain rice
- salt and freshly ground pepper
- 125 milliliters white wine
- 3 Tbsps lemon juice
- For the cheese filling
- 2 onions
- parsley
- 250 grams Feta
- 100 grams Tomato paste
- salt and freshly ground pepper
- ground paprika
- 250 milliliters dry white wine
Preparation steps
For the squid, rinse the fish under cold running water. Separate the body from the tentacles, cut above the eye and remove the cartilage between the tentacles. Cut the tentacles into small pieces for the filling.
For the rice filling, peel the onion and chop finely. Rinse and trim the scallions and chop finely. Rinse the dill, remove the leaves from the stems and chop. In a saucepan, heat 2 tablespoons of olive oil and cook the onions until translucent. Add the chopped tentacles and cook until soft. Add the rice and fry briefly, then pour in enough water so that the rice is almost covered. Add the dill, season with salt, pepper and nutmeg and simmer for 6 minutes, until the liquid has evaporated.
Stuff the squid tubes with the filling. Do not fill to bursting because the rice will swell during cooking. Secure with toothpicks so that the filling does not fall out during cooking. Arrange the stuffed squid in a shallow pan, pour in the wine and just enough water so that the squid are covered. Bring to a boil, then cover and simmer for about 30 to 40 minutes.Depending on size, they may take more or less time. As soon as they feel soft when pierced with a sharp knife, they are done.
Preheat the oven to 200°C (approximately 400°F). Remove the squid from the pan and place in an ovenproof dish, pour the remaining oil and lemon juice over the top and bake in the oven for about 10 to 15 minutes, until golden brown.
For the cheese filling, peel the onions and chop finely. Rinse the parsley, pluck the leaves and chop finely. Mash the cheese with a fork.
In a bowl, combine the chopped squid tentacles with onions, parsley, feta and tomato paste. Season with salt, pepper and paprika. Preheat the oven to 180°C (approximately 350°F). Stuff the filling in spoonfuls into the squid tubes, then secure with toothpicks.
Place the stuffed squid in a baking dish and pour the wine over it. If any filling is left over, sprinkle over the squid. Bake for about 45 minutes in the preheated oven, checking for doneness towards the end with a sharp knife. Let the stuffed squid cool slightly, cut into thick slices and serve with rice or fresh, crusty white bread.
