Yesterday I cooked a simple and tasty recipe: the stuffed squid with potatoes and broccoli. This fun recipe is excellent both as appetizer or entree. The stuffed squid have to be baked quite fast and the oven must be very hot. To speed up the preparation is possible to prepare the filling in advance, filling the squid just before cooking them.
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- 8 squib tubes and tentacles
- 1 medium (180gr) crown broccoli
- amoli1 medium (150gr) golden potato
- 7 spring onions
- 6 tbsp extra virgin olive oil
- 2 cloves of garlic
- 1/2 glass white wine
- 1/2 tsps paprika
- 1/2 tsp lemon zest
- 1 dash cayenne pepper
- 1 dash black pepper
- to taste table salt
STUFFED SQUID RECIPE
Preheat the oven to 450° F
Wash and dry the squid tubes and tentacles, then store the tubes in the fridge and cut coarsely the tentacles. Peel and crush the garlic cloves. Clean the onion springs and cut only the white part into rings. Pour 2 tbsp olive oil in a pan with the garlic, the spring onions, the cayenne pepper, and paprika. Cook stirring frequently. When the garlic and spring onions are soft, add the squid tentacles. Stir-fry over high heat for 2-3 minutes, then add 1/4 glass of white wine. When the alcohol of the wine is evaporated, pour the tentacles in a bowl and keep them warm.
BROCCOLI AND POTATO STUFFING
Peel and dice the potatoes into little pieces, then mince finely the broccoli florets. In the same pan, add another 2 tablespoons of olive oil, and potatoes, and broccoli. Stir-fry the vegetables until they are golden, then add ½ cup of hot water, cover with a lid and cook about 10 minutes, until the potatoes are soft. Finally, mash coarsely the vegetables, and add 1/2 tsp lemon zest and pour into a bowl. When the filling is warm, fill the squid tubes, without overdoing it: the tubes shrink a little ‘ into the oven!
FINISHING
Bake the stuffed squid at 450 ° F for 20 min. Halfway through cooking, turn the squid, salt to taste and pour on the squid 1/4 glass of white wine. Serve the stuffed squid hot.
TAKE A LOOK AT THIS
ITALIAN OCTOPUS STEW (polpo alla luciana)
PRINTABLE VERSION
- 8 squib tubes and tentacles
- 1 medium (180gr) crown broccoli
- 1 medium (150gr) golden potatoes
- 7 spring onions
- 6 tbsp extra virgin olive oil
- 2 cloves of garlic
- 1/2 glass white wine
- 1/2 tsps paprika
- ½ tsp lemon zest
- 1 dash cayenne pepper
- 1 dash black pepper
- STUFFED SQUID RECIPE
Preheat the oven to 450° F
Wash and dry the squid tubes and tentacles, then store the tubes in the fridge and cut coarsely the tentacles. Peel and crush the garlic cloves. Clean the onion springs and cut only the white part into rings. Pour 2 tbsp olive oil in a pan with the garlic, the spring onions, the cayenne pepper, and paprika. Cook stirring frequently. When the garlic and spring onions are soft, add the squid tentacles. Stir-fry over high heat for 2-3 minutes, then add ¼ glass of white wine. When the alcohol of the wine is evaporated, pour the tentacles in a bowl and keep them warm. - BROCCOLI AND POTATO STUFFING
Peel and dice the potatoes into little pieces, then mince finely the broccoli florets. In the same pan, add another 2 tablespoons of olive oil, and potatoes, and broccoli. Stir-fry the vegetables until they are golden, then add ½ cup of hot water, cover with a lid and cook about 10 minutes, until the potatoes are soft. Finally, mash coarsely the vegetables, and add ½ tsp lemon zest and pour into a bowl. When the filling is warm, fill the squid tubes, without overdoing it: the tubes shrink a little ' into the oven! - FINISHING
Bake the stuffed squid at 450 ° F for 20 min. Halfway through cooking, turn the squid, salt to taste and pour on the squid ¼ glass of white wine. Serve the stuffed squid hot. 
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