Squid Stuffed with Clams or Scallops
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
squid
cleaned |
*
|
| 1 | large |
shallots
minced |
*
|
| 1 | cloves |
garlic
peeled and minced |
|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | teaspoon |
sundried tomatoes
|
|
| 1 | cup |
clams
or chopped scallops |
|
| 2 | tablespoons |
white wine
dry |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | pinch |
thyme
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | cup |
bread crumbs
|
|
| 1 | each |
eggs
|
|
| 1 | x |
tomato sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
squid
cleaned |
*
|
| 1 | large |
shallots
minced |
*
|
| 1 | cloves |
garlic
peeled and minced |
|
| 45 | ml |
butter, unsalted
|
|
| 5 | ml |
sundried tomatoes
|
|
| 237 | ml |
clams
or chopped scallops |
|
| 3E+1 | ml |
white wine
dry |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | pinch |
thyme
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 118 | ml |
bread crumbs
|
|
| 1 | each |
eggs
|
|
| 1 | x |
tomato sauce
|
*
|
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.
