Stuffed Squid My Way is a delicious fish dish originating from the Mediterranean tradition. In my version, the squid is stuffed with a delightful mixture of shallot, breadcrumbs, anchovies in oil, chili pepper, and spicy green olives. They are then cooked in tomato sauce to make them even more flavorful. It's an irresistible main course that will surely win over all fish lovers.
Prepare the filling by combining all the ingredients, adjusting the oil to obtain a soft but not too greasy mixture
Wash the squid and remove the heads (I don't use them because my husband doesn't like them, but if you want to use the tentacles, chop them and add them to the filling mixture)
Fill the squid using a teaspoon, pushing the filling to the bottom to fill them well
Place them in a baking dish, add a little salt and drizzle some oil on top
Bake in the oven until they are well browned
Pan
Knife
Spoon
Store in the refrigerator in an airtight container for up to 2 days
This dish is my personal variation of traditional stuffed squid
Italia
| Energy (kcal) | 76.41 |
| Carbohydrates (g) | 0.96 |
| of which Sugars (g) | 0.96 |
| Fat (g) | 2.75 |
| of which Saturates (g) | 0.89 |
| Protein (g) | 11.88 |
| Fiber (g) | 0.32 |
| Sale (g) | 0.18 |
