My Stuffed Squid
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large squid (s) (tubes!) Or 8 small ones
- 400 g minced meat, mixed
- 1 onion (s)
- 2 cloves garlic
- 2 tablespoon capers
- 1 lime (zest or zest)
- salt and pepper
- 1 egg yolk
- Herbs to taste (parsley, basil, thyme.)
- 3 tablespoon olive oil
For the sauce:
- 1 onion (s)
- 2 cloves garlic
- 100 ml white wine
- 100 ml broth
- 1 can tomato (s) (pizza tomatoes, approx 400 g)
- 1 tablespoon tomato paste
- 1 pinch (s) sugar
- salt and pepper
- 1 bunch herbs, mixed
- 1 bay leaf
- basil
- Peperoncini, to taste
Print Recipe
Pin Recipe Instructions
- Finely dice the onion, finely dice the garlic and mix well with the minced meat, salt and pepper and the egg yolk. Mix in the capers and herbs well.
- Clean the tubes well inside and out, pat dry and then fill them well with the meat mixture. There should be enough free space at the top to close the tube with a toothpick. It`s going better than I thought.
- Finely dice the onion and garlic and heat the oil in the pan. Put the onion in the pan and fry the filled squid tubes nicely all over and add tomato paste. Deglaze with white wine and stock and let it smuggle a little. Then add the can of pizza tomatoes and season well. Add the bouquet of herbs, cover the pan and let everything simmer for about 50 minutes. I shot it once.
- Remove the lid of the pan and let the sauce simmer a little.
- Before serving, sprinkle with chopped basil and serve.
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