Stuffed Squid in a Pan with Cherry Tomatoes

Tasty, quick, and light. The basic recipe is traditional, passed down by my grandmother, referring to the filling, but her cooking method was with sauce. (See traditional recipe).
With today’s recipe, I propose them lighter with cherry tomatoes and cooked in a pan.
You can also grill them with this filling.
Accompanied by cherry tomatoes, the dish is complete, containing carbohydrates, fats, proteins, and the vitamins from the tomatoes.
If you want to see all the recipes with squid and calamari click here:

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Sicily
Seasonality: All Seasons

465.05 Kcal

calories per serving

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Energy 465.05 (Kcal)
Carbohydrates 26.92 (g) of which sugars 9.47 (g)
Proteins 28.24 (g)
Fat 21.20 (g) of which saturated 7.87 (g)of which unsaturated 3.85 (g)
Fibers 2.68 (g)
Sodium 1,283.67 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go grocery shopping

1.1 lbs squid (or calamari, already cleaned)
1 oz pecorino romano (grated)
1 clove garlic
1.4 oz onion
1.4 oz fortified wine
2 tbsps extra virgin olive oil
1 oz salted capers (already desalted)
1.8 oz green olives in brine (pitted)
to taste parsley (chopped)
4.6 oz country bread (crumb only)
3.5 oz provola cheese (or primo sale)
to taste salt
to taste pepper
0.7 oz roast seasoning (for fish)
2 leaves bay leaves
10.6 oz cherry tomatoes
to taste water

Stuffed Squid in a Pan with Cherry Tomatoes

Tools

What we need to make the

1 Knife
1 Pan
1 Bowl
12 Toothpicks

Steps

Let’s go to the kitchen

Clean the squid, separate the tentacles from the heads, and then among themselves.
I prefer to leave the skin because it makes them tastier, you do what you like best.
Cut the tentacles into tiny pieces.
In a pan, place finely chopped onion with the oil, a few parsley leaves you have available, and bay leaves, then let them flavor for 2 minutes.
Add the chopped tentacles and bay leaves
and cook for 3 minutes, then deglaze with wine.
Increase the heat until the alcohol has completely evaporated.
In a bowl, place the crumbled bread crumbs,
the tentacles, chopped parsley and garlic, grated Pecorino Romano, a pinch of salt, and pepper as desired.
Knead and add water as needed until you create the consistency of a meatball.
Fill the calamari or squid, placing a small piece of provola between each heap and continue filling them to 3/4 of their capacity.
Secure the opening with a toothpick.
Pour oil into the pan with a garlic clove and brown, now add the squid or calamari and cook on all sides until they seem half-cooked.
Now deglaze with wine and let it evaporate thoroughly. When the alcohol is completely evaporated, add the cherry tomatoes, a small pinch of salt, and complete cooking.
Once they are lukewarm, you can slice them, or if you prefer, serve them whole at the table.
Here are the Stuffed Squid in a Pan with Cherry Tomatoes ready