John Myers
Stuffed Squids
The perfect stuffed squids recipe with a picture and simple step-by-step instructions.
- 4 Ready-To-Cook squid tubes
- 1 bunch Flat leaf parsley
- 500 g Minced veal
- 4,5 tablespoon Breadcrumbs
- 250 g Peeled, chopped canned tomatoes
- 280 g Fresh grated Parmesan cheese
- 280 g Salt
- 280 g Pepper
- 8 tablespoon Olive oil
- 150 Milliliters Dry white wine
- 45 g Cold butter
- 15 Toothpick
- 100 Milliliters Water
- Wash the squid tubes gently so as not to damage them. Then pat dry with a paper towel. Wash the parsley too and pat dry. Pluck the leaves from the stems and chop finely.
- Mix the minced veal with the parsley, breadcrumbs, tomatoes and Parmesan. Then season with salt and pepper.
- Pour the mixture into the squid and seal with the toothpicks. There may be some ground beef left over.
- Heat the olive oil in a pan and fry the stuffed calamars (over high heat). Pour in the white wine and water and let simmer covered for 20 minutes. Fry the rest of the minced meat on the side.
- Take the squids out of the pan and keep them warm. Put the butter in small pieces in the hot stock and stir with a whisk until the butter has thickened the liquid. Then season to taste with salt and pepper.
- Serve the squids with the leftover minced meat and sauce.
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