Stuffed Squid

Name: Stuffed Squid
Total time: 3600 s
Yield: 4 servings
Ingredients: 1 kilogram squid clean; 3 boiled eggs; 1/3 sausages meat, good quality; 6 parsley tips; 4 tablespoons black olives pitted and sliced; 6 garlic cloves; 2 onions medium; salt; olive oil to taste; 1/2 can peeled tomatoes cut in pieces; tomato paste; 1/2 cup white wine

As receitas lá de casa

★★★★★Reviews(1)

Shonda A.: "A little messy with the filling, but so delicious…" Read More

12Ingredients

430Calories

60Minutes

Description

Put away those pasta shells, this stuffed squid is a gluten free dream. Squid is cooked to perfection and then stuffed with a sausage filling and covered in a white wine tomato sauce. Serve with rice.

Ingredients

servings:

1 kilogram squid (clean)
3 boiled eggs
1/3 sausages (meat, good quality)
6 parsley (tips)
4 tablespoons black olives (pitted and sliced)
6 garlic cloves
2 onions (medium)
salt
olive oil (to taste)
1/2 can peeled tomatoes (cut in pieces)
tomato paste
1/2 cup white wine

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Directions

Drain the squid well.
Add eggs to boiling salt water, and cook for 10 minutes. Drain, and peel.
Separate the legs from the body of the squid.
In a blender, place the squid legs, boiled eggs, sausage, parsley, olives, 3 garlic cloves, 1 onion, a pinch of salt, and a drizzle of olive oil.
Mix for a few seconds. The mixture should not become liquid, but neither contain big chunks.
Fill the squid body, carefully so as not to break. Close the top of the squid with a toothpick.
In a large pan, saute 1 onion and 3 minced garlic cloves in olive oil until golden.
When the onion is translucent add the tomatoes, tomato paste, chopped parsley, and white wine.
When boiling, add the squid and let cook for about 20 to 25 minutes, stirring occasionally. Remove from heat.
Serve with white rice.

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