Squid Stuffed With Shrimp

1. 1

   Chop squid tentacles.

2. 2

   Briefly saute garlic in olive oil, be careful that it does burn.

3. 3

   Add squid tentacles and frozen shrimp, stir.

4. 4

   Stir in wine, simmer for 5-8 minutes on low heat or until 3/4 of the liquid evaporates.

5. 5

   Add parsley, stir, remove from the flame.

6. 6

   Add cheese, rice and bread crumbs, stir and combine to obtain a thick, uniform filling for the squid.

7. 7

   Fill squid with the shrimp mixture and close each squid with a wooden or metal toothpick. If some of the filling is left over (in the case that squid are smaller), it can be added to the sauce.

8. 8

   Saute stuffed squid in olive oil for 2 minutes on each side or until golden. When done, place the squid into an ovenproof dish suitable for oven baking.

9. 9

   Prepare sauce with the same oil in which squid was sauted : add tomato puree, spices and, if necessary (in case that the puree is acid) sugar, stir and pour over the stuffed squid.

10. 10

    Bake squid, covered, in oven for 35-40 minutes at 180 C.

11. 11

    Serve with white Focaccia (recipe in next post!) and a glass of white wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.