STUFFED SQUID SICILIAN-STYLE
Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.
Provided by David Tanis
Categories dinner, lunch, finger foods, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
- Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
- Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
- Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
- Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
- Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams
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Devern Radcliffe
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make and the whole family loves it.
Kule Thoma
[email protected]The squid was a bit overcooked, but the stuffing was still very tasty. I'll try cooking the squid for a shorter amount of time next time.
Chafunike Musole
[email protected]This is one of my favorite seafood recipes. The squid is always cooked perfectly and the stuffing is always delicious. I highly recommend it!
Mariam Saif
[email protected]I'm not a big fan of squid, but I really enjoyed this dish. The stuffing was so flavorful that it made up for the squid's slightly rubbery texture.
Paschal Okezie
[email protected]This recipe is a bit time-consuming, but it's worth it. The squid is so tender and flavorful and the stuffing is packed with seafood.
Music Bazar Jahid
[email protected]I love the combination of flavors in this dish. The squid, the stuffing, and the sauce all come together perfectly.
mdmobarok hossin
[email protected]This is a great recipe for a special occasion. The squid is very impressive and the stuffing is delicious.
Pa Vang
[email protected]The squid was a bit tough, but the stuffing was delicious. I think I'll try cooking the squid for a shorter amount of time next time.
Anichur Rahman
[email protected]This was my first time cooking squid and it turned out great! The recipe was easy to follow and the squid was cooked perfectly. The stuffing was also very tasty.
Jabir Khan
[email protected]I've made this recipe several times and it's always a hit. The squid is always cooked perfectly and the stuffing is so flavorful. I highly recommend it!
Scott Towers
[email protected]My family loved this recipe! The squid was tender and flavorful and the stuffing was packed with delicious seafood. I will definitely be making this again.