12Ingredients
430Calories
60Minutes
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
- 1 kilogram squid (clean)
- 3 boiled eggs
- 1/3 sausage (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
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.
NutritionView more
430Calories
Sodium20%DV490mg
Fat23%DV15g
Protein94%DV48g
Carbs6%DV17g
Fiber8%DV2g
PER SERVING *
| Calories430Calories from Fat140 |
| % DAILY VALUE* |
| Total Fat15g23% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol750mg250% |
| Sodium490mg20% |
| Potassium900mg26% |
| Protein48g94% |
| Calories from Fat140 |
| % DAILY VALUE* |
| Total Carbohydrate17g6% |
| Dietary Fiber2g8% |
| Sugars4g8% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Yummly User
Shonda A. 27 May 2015
A little messy with the filling, but so delicious that it doesn't matter. I'm always worried about cooking my squid wrong and ending up with a chewy texture. This recipe if followed exactly, allows for it to cook perfectly with a great tasting filling. A + dish!!
