Stuffed Squid with Clams and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 50.21 g | (51 %) | ||
| Fat | 40.36 g | (35 %) | ||
| Carbohydrates | 38.31 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.94 g | (6 %) |
| Vitamin A | 491.68 mg | (61,460 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 3.33 mg | (28 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.95 mg | (86 %) | ||
| Niacin | 14.78 mg | (123 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 44.14 μg | (15 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 64.13 μg | (2,138 %) | ||
| Vitamin C | 32.98 mg | (35 %) | ||
| Potassium | 1,043.97 mg | (26 %) | ||
| Calcium | 194.71 mg | (19 %) | ||
| Magnesium | 90.15 mg | (30 %) | ||
| Iron | 4.61 mg | (31 %) | ||
| Iodine | 5.07 μg | (3 %) | ||
| Zinc | 4.84 mg | (61 %) | ||
| Saturated fatty acids | 12.02 g | |||
| Cholesterol | 514.06 mg |
Ingredients
- For the filling
- 100 grams Wild rice
- 3 Tbsps olive oil
- 1 Chicken broth
- 150 grams clam
- 3 shallots
- 2 cloves minced garlic cloves
- 1 sprig thyme
- 60 milliliters white wine
- 2 Tbsps finely diced red paprika
- 1 tsp minced Basil
- 100 grams diced Zucchini
- salt
- peppers
- For the sauce
- olive oil
- 100 grams clam
- 2 finely chopped shallots
- 1 garlic clove
- 3 Tbsps Creamed spinach (frozen, thawed)
- 60 milliliters white wine
- 125 milliliters Whipped cream
- 125 milliliters Chicken broth
- 2 Tbsps diced Tomatoes
- 10 Basil
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the squid: Rinse the squid with cold water. Leave the tentacles intact.
For the filling: Heat 1 tablespoon of the olive oil in a skillet. Add the rice and stir until coated in oil. Stir in the chicken broth and season with salt to taste. Simmer until the rice is tender and all the liquid has been absorbed, about 20 minutes.
Peel and finely chop the shallots. Heat the remaining olive oil in a skillet. Add the shallots and garlic, and cook until translucent. Stir in the bell peppers and zucchini cubes. Stir in the white wine and season with thyme, basil, and salt and pepper to taste. Cook until the vegetables are tender and the liquid has been entirely reduced. In a bowl, stir the rice with the clam meat and vegetable mixture. Cool completely. Once cooled down, place the rice mixture in a piping bag and pipe into the squid bodies. There is no need to enclose the squid, since the tentacles hold the filling in. Heat the olive oil and butter in a skillet. Sear the squid until golden. Place in an ovensafe dish and bake in a 180°C (approximately 350°F) oven until cooked, about 12 minutes.
For the sauce: Heat the olive oil in a skillet. Cook the garlic until fragrant. Stir in the creamed spinach, white wine, chicken stock and cream, and simmer for 2 minutes. Stir in the diced tomatoes and season with the salt, pepper and nutmeg to taste. Stir in the clam meat just before serving.
Thinly slice the basil leaves.
To serve, place sauce on plates and top with the stuffed squid. Garnish with basil.
