Stuffed Squid with Salad
Squid is stuffed with a lovely cheese mixture and gently cooked in a nice tomato sauce. The result is a gourmet meal which is lovely served with tossed green salad.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hour 10 mins
- Yield: 2 1x
- Category: Seafood
- Cuisine: Italian
Ingredients
Scale
- 1 egg
- 3 minced garlic cloves
- 1 1/2 oz (50g) dried breadcrumbs
- 3 tablespoons grated Parmesan cheese
- Olive oil, as needed
- ½ finely chopped onion
- 2 x 14oz (400g) cans diced tomatoes
- 1/4 tsp brown sugar
- 1 tsp balsamic vinegar
- ½ cup (1/4 pint) fish stock
- 5 oz (130g) ricotta cheese
- 5 tablespoons chopped flat leaf parsley
- Salt and black pepper, to taste
- 4 cleaned calamari tubes
- ½ cup dry white wine
- 3 chopped anchovies
Instructions
- Mix the egg, 1 crushed garlic clove, ricotta, breadcrumbs, Parmesan, 4 tablespoons of chopped parsley and seasonings together.
- Stuff the calamari tubes with the filling then skewer the ends with toothpicks. Heat a thin layer of oil in a pot and seal the squid on both sides. Remove and set aside.
- To make the sauce, add some oil to the pan and saute the rest of the garlic with the onion until soft.
- Add the tomatoes with ¼ cup (4 tablespoons) each of wine and stock, the brown sugar, balsamic vinegar, remaining parsley, seasonings and anchovies. Mix well and bring the mixture to a boil.
- Turn the heat down, return the squid to the pan, and cover and simmer gently for 30 minutes or until tender, turning occasionally and adding more wine and/or stock as needed.
- Spoon the sauce on to warmed plates, slice the stuffed squid and arrange it on top.