Try this simple traditional Italian recipe: quick oven-baked stuffed squid that is super tasty.
Step 1 of 5: Clean the squid: detach the head, remove the innards and the cartilage, rinse under running water, remove the skin and cut off the fins. Cut the eyes off and remove the soft part in the center of the tentacles.
Step 2 of 5: Cut the tentacles and fins into small pieces and cook in a pan with extra virgin olive oil for 10 minutes, deglazing with white wine.
Step 3 of 5: In a container, pour in the bread crumbs, the parsley with the chopped garlic, the egg and the cooked squid parts. Add breadcrumbs to adjust the consistency.
Step 4 of 5: Fill the squid with the mixture and close with a toothpick.
Step 5 of 5: Oil a baking tray, arrange the squid and cook for about 25 minutes in a preheated oven at 180 degrees. Five minutes before the end of cooking, sprinkle with breadcrumbs.
Recipe by
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten, Eggs, and Molluscs
| Average values | Per serving547 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 1,693 kJ405 kcal | 310 kJ74 kcal |
| Fat | 7.82 g | 1.43 g |
| of which saturated fatty acids | 3.56 g | 0.65 g |
| Carbohydrates | 8.48 g | 1.55 g |
| of which sugars | 3.72 g | 0.68 g |
| Fibre | 0.6 g | 0.11 g |
| Protein | 45.62 g | 8.34 g |
| Salt | 0.77 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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