Mediterranean Stuffed Squid

Course : Seafoods
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


8 ounces squid
1 tablespoon garlic
1 cup italian flat-leaf parsley
1 teaspoon fresh oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup breadcrumbs
1 tablespoon extra virgin olive oil
1 tablespoon olive oil
1/2 cup dry vermouth
2 cups tomato concasse

Preparation / Directions:

Separate mantle and tentacles from squid remove and discard entrails, quill, and skin from mantle remove and discard both pieces of beak from tentacles rinse tentacles well, drain, dry, and set aside gently turn mantles inside-out, rinse, and pat dry turn right-side out, rinse, pat dry, and set aside combine the reserved tentacles, garlic, parsley, oregano, salt, and pepper in a food processor process until finely chopped and well blended add the breadcrumbs and the extra-virgin olive oil-mix well spoon into a pastry bag, fitted with a large plain tip pipe filling mixture into mantles (only about half full) close end of mantle with a toothpick or sew shut with twine heat the olive oil in a skillet, over a medium flame add squid brown lightly on all sides add the wine and tomatoes and simmer for 10-20 minutes, until reduced to thicken slightly, turning squid often remove from heat serve hot


Nutritional Information:

256 Calories (kcal); 9g Total Fat; (37% calories from fat); 27g Protein; 8g Carbohydrate; 396mg Cholesterol; 550mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes