Squid is one of the most delicate seafood, appreciated for its subtle flavor and soft, springy structure. They provide a large dose of protein, B vitamins, selenium, phosphorus and copper, and are low in fat. Thanks to this, they fit into a healthy, modern kitchen. They are most often eaten grilled, fried in crispy breading or added to pasta and salads. However, it is worth remembering that squid can also be stuffed – stuffed with rice, vegetables, herbs or other seafood. In this version, they become an elegant appetizer or even a main course.
Ingredients:
- 600 g squid,
- 120 ml dry white wine,
- 100 g of white bread,
- egg,
- 50 g grated parmesan cheese,
- 2 cloves of garlic,
- 2 tablespoons of parsley,
- 1/2 teaspoon of salt.
Additionally:
- olive oil for frying.
Methods of execution:
Clean the squid well and separate the tentacles from the bodies. Place the tentacles on a cutting board and finely chop them into small pieces.
Heat 3 tablespoons of olive oil in a pan. Add finely chopped garlic and a pinch of salt. Fry everything for about 3 minutes, stirring occasionally. Pour in half the white wine and cook over high heat for another 3 minutes until the wine evaporates. Remove everything from the heat and set aside.
Soak the bread in a small amount of water for a few minutes, then squeeze and mix with chopped parsley. Put it in the pan with the rest of the ingredients.
Fry everything over medium heat for about 5 minutes, stirring everything until the flavors combine. Remove from the heat and set the stuffing aside to cool slightly.
Transfer the mixture to a bowl, add the egg and 2 tablespoons of grated Parmesan. Mix everything thoroughly until a uniform consistency is obtained.
Use a spoon to stuff the squid bodies up to about 3/4 of the height. Close the hole with toothpicks.
Heat another 3 tablespoons of olive oil in the pan. Place the stuffed squid in the hot fat and fry for about 5 minutes, turning occasionally.
Pour in the remaining white wine and cook the dish for 3 minutes, evaporating the alcohol. Season everything to taste.
Cover the squid with a lid and simmer over low heat for 30 minutes, turning 2-3 times during cooking. Remove the toothpicks from the prepared seafood and serve immediately.
Source: Terazgotuje.pl
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