Stuffed Calamari My Way is a delicious seafood dish originating from the Mediterranean tradition. In my version, the squid are stuffed with a flavorful mixture of shallot, breadcrumbs, anchovies in oil, chili and spicy green olives. They are then cooked in tomato sauce to make them even more tasty. It's an irresistible main course that will surely win over the palate of all seafood lovers.
Prepare the filling by combining all the ingredients; adjust the oil to obtain a soft but not too greasy mixture.
Wash the squid and separate 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 stuffing mixture).
Fill the squid using a teaspoon, pushing the filling down to fill them well.
Place them in a baking dish, season with a little salt and drizzle a little oil on top.
Bake in the oven until they are nicely golden.
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
Italy
| 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 |
