Squid Stuffed With Shrimp
By: Easy cook - Lak...
Published: Thursday, January 27, 2011 - 1:20pm

Ingredients




8 large, whole squid, cleaned
2 tablespoons olive oil
3 cloves garlic, finely chopped
300 grams fresh or frozen cleaned shrimp
100 milliliters white wine
2 tablespoons parsley, chopped
2 tablespoons Parmesan or Grana Padano cheese, grated
3 tablespoons rice
2 tablespoons homemade breadcrumbs

Preparation

1 Chop squid tentacles. 2 Briefly sauté garlic in olive oil, be careful that it does burn. 3 Add squid tentacles and frozen shrimp, stir. 4 Stir in wine, simmer for 5-8 minutes on low heat or until ¾ of the liquid evaporates. 5 Add parsley, stir, remove from the flame. 6 Add cheese, rice and bread crumbs, stir and combine to obtain a thick, uniform filling for the squid. 7 Fill squid with the shrimp mixture and close each squid with a wooden or metal toothpick. If some of the filling is left over (in the case that squid are smaller), it can be added to the sauce. 8 Sauté stuffed squid in olive oil for 2 minutes on each side or until golden. When done, place the squid  into an ovenproof dish suitable for oven baking. 9 Prepare sauce with the same oil in which squid was sautéd : add tomato puree, spices and, if necessary (in case that the puree is acid) sugar, stir and pour over the stuffed squid. 10 Bake squid, covered, in oven for 35-40 minutes at 180˚C. 11 Serve with white Focaccia (recipe in next post!) and a glass of white wine.

About


Succulent squid stuffed with shrimp in light tomato sauce.