Elements for the squid and its filling
Medium squid, 8
Shrimp (non-obligatory), 250 g
Breadcrumbs, 50 g
Garlic, 2 cloves
Chopped parsley, 4 tablespoons
Inexperienced onions, 2
Olive oil, obligatory quantity
Elements for the sauce
Tomatoes, 6 small or 4 massive. They are often changed with a can of diced pure tomatoes.
Onion, 1 medium
Garlic, 1 clove
Dry white wine, 1 glass
Bouquet of herbs (oregano, thyme and bay leaf)
Olive oil, obligatory quantity
Salt and pepper
Preparation
Cleansing the squid
– Maintain the top of the squid together with your proper hand (for right-handed individuals) and the physique together with your left.
– Gently pull the top to separate the viscera from the physique, assist your self by inserting a finger contained in the physique of the squid to separate the viscera.
– On the top there can be, amongst different issues, a small darkish bag the place the squid ink is positioned. If you happen to want to get well it and place it in a cup with chilly water to later add it to the sauce, take away it fastidiously in order to not break it. To my style, the squid ink is slightly heavy on this preparation.
– Lower and separate the top from the tentacles and discard the top with the viscera.
– Take away together with your hand a ring-shaped cartilage that is still between the tentacles of the squid.
– Within the physique, search for a protracted cartilage, the “feather” of the squid, and pull it to extract it fully.
– Flip the physique of the squid over as if it have been a stocking and end cleansing the within, then return it to its unique place.
– Wash with loads of recent water.
Preparation of the filling
– Chop the inexperienced onions and the squid tentacles.
– Sauté the onions and squid tentacles in a frying pan with two tablespoons of olive oil and season with salt and pepper.
– Prepare dinner over low to medium warmth for 10 to fifteen minutes.
– Peel and chop the garlic cloves.
– Clear the shrimp by eradicating the heads, the sexy layer that covers them and the tail.
– Earlier than turning off the warmth, add the chopped garlic and shrimp, stir and prepare dinner for a few minutes.
– Take away from the warmth and add the breadcrumbs and chopped parsley.
– With this preparation, fill the squid tubes after which shut them with a toothpick. The filling shouldn’t be plentiful in any respect since when the squid is cooked it is going to cut back its measurement.
Preparation of the sauce
– Peel the plum tomatoes, making a cross lower on the base and placing them in boiling water for 3 minutes, then peel off the pores and skin.
– Lower the tomatoes into cubes.
– Peel and finely chop the onion.
– Peel and crush the garlic clove.
– Warmth the pan.
– Add a splash of olive oil.
– Sauté the crushed garlic clove and onion till clear.
– Add the herbs.
– Add the white wine and, if desired, that is the time so as to add the squid ink dissolved in a glass of water.
– Add the tomatoes and stuffed squid
– Season with salt and pepper and prepare dinner for 40 minutes or so over low warmth, turning the squid every now and then and checking that the sauce doesn’t dry out, including slightly water if obligatory.
Serve accompanied by white rice and sprinkled with chopped parsley.
