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Squid Stuffed with Clams or Scallops

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 medium squid
cleaned
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1 large shallots
minced
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1 cloves garlic
peeled and minced
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3 tablespoons butter, unsalted
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1 teaspoon sundried tomatoes
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1 cup clams
or chopped scallops
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2 tablespoons white wine
dry
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1 tablespoon parsley leaves
chopped
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1 pinch thyme
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1 x black pepper
to taste
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½ cup bread crumbs
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1 each eggs
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1 x tomato sauce
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Ingredients

Amount Measure Ingredient Features
8 medium squid
cleaned
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1 large shallots
minced
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1 cloves garlic
peeled and minced
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45 ml butter, unsalted
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5 ml sundried tomatoes
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237 ml clams
or chopped scallops
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3E+1 ml white wine
dry
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15 ml parsley leaves
chopped
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1 pinch thyme
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1 x black pepper
to taste
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118 ml bread crumbs
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1 each eggs
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1 x tomato sauce
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Directions

Preheat oven to 350℉ (180℃).

Rinse squid and drain. Chop tentacles coarsley.

Set aside. Sauté shallot and garlic in butter over medium heat in a heavy skillet until soft.

Add tomatoes, tentacles, clams or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes.

Remove from heat, stir in breadcrumbs and egg.

Spoon stuffing mix into squid bodies, tie ends closed with kitchen string and arrange in a single layer in a baking dish .

Cover and bake about 1 hour or until tender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 55939% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 538mg 179%
Sodium 696mg 29%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 90g
Vitamin A 18% Vitamin C 43%
Calcium 15% Iron 80%
* based on a 2,000 calorie diet How is this calculated?
 

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