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Herb Stuffed Squid Recipe
|Olive oil||2 Tablespoon|
|Onion||1 , chopped fine|
|Freshly ground pepper||1 Pinch|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh basil/2 teaspoons dried basil||3 Tablespoon, dried|
|Garlic||2 Clove (10 gm), crushed|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs) (Approximately)|
|White wine||2 Tablespoon|
Serving size: Complete recipe
Calories 5088 Calories from Fat 1088
% Daily Value*
Total Fat 122 g187.6%
Saturated Fat 37 g185%
Trans Fat 0 g
Cholesterol 11248.7 mg
Sodium 3355 mg139.8%
Total Carbohydrates 183 g61.1%
Dietary Fiber 4.6 g18.3%
Sugars 8.1 g
Protein 754 g1507.9%
Vitamin A 119.7% Vitamin C 467.3%
Calcium 173.6% Iron 204.2%
*Based on a 2000 Calorie diet
Clean the squid, removing the purple membrane and translucent cartilage and leaving the body and tentacles whole, discarding the head.
In a frying pan, heat the olive oil and butter and saute the chopped onion until golden.
Add the salt, pepper, parsley, basil, garlic, and bread crumbs, then add enough water (about 1/4 cup) to soften the bread crumbs and make a stuffing that holds together.
Lightly stuff the squid (the casing will break if packed too full) with the mixture and close with toothpicks.
Place the stuffed squid and whole tentacles in the presoaked pot, then squeeze the lemon juice over the squid and add the sherry and white wine.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 30 minutes, removing the lid for the last 5 minutes of cooking to brown.