Stuffed squid is a very tasty seafood dish rich in flavors. The tradition of cooking stuffed squid is very ancient and widespread in many Italian regions, especially in the South. This recipe calls for a filling made of rice and salted anchovies, which gives the dish a unique and irresistible flavor. The preparation takes a bit of time, but the final result will reward every effort. Ideal to serve as a main dish for a special lunch or dinner.
Take cleaned squid, cut the tentacles into small pieces
Put the tentacles in a saucepan with a little oil, sauté them for a bit, then add a scant glass of rice and a salted anchovy (well washed and filleted); cook, adding water if necessary; when the rice is almost cooked, use it to stuff the squid sacks, close them with a toothpick or sew them up, align them in a baking dish with a bit of oil, and bake in the oven for about 20 minutes.
Italy
| 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 |
