Mediterranean stuffed squid in tomato sauce
Try this delicious tender squid, filled with a mix of chopped tentacles, fragrant herbs, and a hint of wine, all nestled in a rich tomato sauce.
Ingredients
- 2 large squid
STUFFING
- squid tentacles
- 1/2 onion
- 2 garlic clove
- 1/2 spring onion
- 1 tbsp parsley
- 1 tbsp dill
- 1 tsp grated lemon zest
- 2 tbsp Vermouth or sweet white wine
- 1 egg
- 2 tbsp olive oil
- 1 tbsp breadcrumbs
- salt to taste
SAUCE
- 400 ml chopped tomatoes
- 1 onion
- 3 garlic cloves
- 2 tbsp sliced green olives
- 2 tbsp balsamic vinegar
- 200 ml white wine
- 400 ml shellfish stock
- 1 tbsp sugar
- 1 tsp concentrated tomato paste
- 1 tbsp flour
- 2 tbsp parsley
- salt, pepper to taste
- olive oil
Instructions
CLEAN THE SQUID
- Hold the squid firmly and twist the head off. Pull out the tentacles along with the soft, transparent backbone. Chop the tentacles as they will be used for stuffing.Remove Quill: Look inside the body for a thin, transparent quill (a plastic-like piece). Pull it out gently.
- Clean Inside: Reach inside the body and remove any remaining soft parts, such as membranes and ink sacs. Rinse the inside thoroughly.
- Peel off the spotted skin from the squid's body. You can do this by grabbing the edge with your fingers and pulling it away.Rinse the cleaned squid under cold running water to remove any remaining residue.
STUFFING FOR THE SQUID TUBES
- Finely chop squid tentacles, onion, garlic, spring onion and parsley,
- Add oil in a pan and fry the mixture, sautéing for about 4-5 minutes. Transfer to a bowl and let it cool slightly.
- Add one egg, dill, lemon zest and breadcrumbs. Mix well.
- Stuffing is now ready.
PREPARING THE SQUID TUBES
- Fill cleaned and washed squid tubes with the stuffing mixture, leaving some space at the end as the squid will shrink during cooking. Secure the ends with a toothpick.
- Lightly dust each squid with flour. Place in a deep pot with a little oil and fry for about 1 minute until they gain a golden color. Remove to a plate and cover to keep warm.
MAKING THE SAUCE
- In the oil where you fried the stuffed squid, add finely chopped onion and sauté for about 2-3 minutes. Then add garlic, and sauté for another half a minute. Add chopped tomatoes, olives, and pour in wine and shellfish stock or add a few whole prawns or langoustines. Add tomato paste and sugar. And stir well.
- Return the seared squid to the sauce and continue cooking for 45 minutes to 1 hour over medium heat. Add salt and pepper to taste.
- Towards the end, add chopped parsley and balsamic vinegar and let it simmer for an additional 5 minutes.
- Serve one squid per person, sliced in 1 cm thick slices.
Notes
Approximate total calories for the entire dish are around 1300. Please note that these are rough estimates and may vary based on specific ingredients and quantities used.