Stuffed squid is a very tasty and flavorful seafood main course. The tradition of cooking stuffed squid is very old and widespread in many Italian regions, especially in the South. This recipe features a filling made of rice and salted anchovies, which gives the dish a unique and irresistible flavor. The preparation takes some time, but the final result will reward every effort. Ideal to serve as a main dish for a special lunch or dinner.
Take some squid (cleaned) and cut the tentacles into small pieces
Put the tentacles in a saucepan with a little oil, sauté them a bit, then add a scant glass of rice and a salted anchovy (well washed and boned); cook, adding water if necessary; when the rice is almost cooked, use it to stuff the squid pouches, close them with a toothpick or sew them, line them up in a baking dish with a little oil, and bake for about 20 minutes
Italia
| Energy (kcal) | 73.21 |
| Carbohydrates (g) | 4.33 |
| of which Sugars (g) | 0.54 |
| Fat (g) | 1.45 |
| of which Saturates (g) | 0.72 |
| Protein (g) | 10.95 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.16 |
