Stuffed squid, cooked in a pan, make a quick and very tasty seafood main course.
The squid, once filled with a stuffing prepared with their sautéed tentacles and breadcrumbs, are then quickly cooked in a pan, drizzled with white wine, and immediately served at the table.
The final result will be truly appetizing, and the squid will be very tender and flavorful.
Other recipes with squid:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs squid (cleaned, (fresh or thawed))
- 2 cloves garlic
- 2 tbsp breadcrumbs
- 1/4 cup dry white wine
- to taste chopped parsley
- to taste extra virgin olive oil
- 1 tbsp extra virgin olive oil (spicy with chili pepper (optional))
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Knife
- 1 Stovetop
Steps to Prepare Stuffed Squid
First, clean the squid; for convenience, I used already cleaned and thawed squid.
Chop the tentacles and heads of the squid with a knife and sauté them in a pan, with a drizzle of extra virgin olive oil, a peeled and chopped garlic clove from which you have previously removed the inner core if present.
Add two tablespoons of breadcrumbs, salt, and pepper and brown for a few minutes. Drizzle with white wine and let it evaporate.
Add a sprinkle of fresh chopped parsley.
Pour the mixture onto a plate and let it cool for a few minutes.
With the prepared stuffing, fill the squid and close their openings with a toothpick.
In the same pan where you cooked the stuffing, pour a drizzle of chili oil and a swirl of extra virgin olive oil, a peeled garlic clove, and fry the stuffed squid over high heat and brown them quickly on all sides.
Add the leftover stuffing to the pan, drizzle with white wine, and cook for about ten minutes, then serve the stuffed squid immediately at the table accompanied by a fresh mixed salad.
Note. If you follow the Weight Watchers diet, the entire recipe has a total of 25 PP.
