Seafood Stuffed Squid
Prep Time: 20 min
Cooking: 20 min
Serves: 6
Category: Main Course
Cuisine: Mediterranean
Difficulty Level: Medium
Ingredients:
• 1 cubes MAGGI Chicken Stock
• 1 cups (250 ml) Hot Water
• 6 large (600 g) fresh whole Calamari (squid), washed & cleaned tubes
• 1 tbs (15 ml) Olive Oil
• 2 medium (300 g) Tomato, diced
• 3 cloves (10 g) fresh Garlic, crushed
• 2 tbs (15 g) fresh Parsley leaves, chopped
• 1 tbs (15 ml) fresh Lemon Juice
For the Stuffing:
• 1 cubes MAGGI Chicken Stock
• ½ cup (125 ml) Hot Water
• ½ cup (50 g) Halumi Cheese, grated
• 300 g raw Shrimp, cleaned and chopped
• 1 medium (150 g) Tomato, diced
• 1 medium (120 g) Onion, finely chopped
• 1 Egg, slightly beaten
• ½ tsp (3 g) each: Cayenne Pepper, Black pepper, Thyme
• 1 tsp (5 g) each: Coriander Powder, Cumin Powder
• 1 cup (85 g) dry Bread Crumbs
Direction:
to prepare Stuffing:
1. Dissolve MAGGI Chicken Stock cube in 125ml Hot water and set aside.
2. In a large mixing bowl, combine Halumi Cheese, chopped Shrimp, Tomato, Onion, Egg, Spices and Bread Crumbs together. Add Chicken Stock and gently mix until the filling holds together when pressed between hands.
to prepare Dish:
1. Dissolve MAGGI Chicken Stock cube in 250ml Hot water and set aside
2. Gently turn the Squid Tubes inside out. This will insure that the filling does not get squeezed out as the Squid cooks.
3. Stuff each of the six squid tubes with the filling making sure not to over fill the tubes, to insure even cooking of the stuffing.
4. Heat Olive Oil in a large frying pan and fry stuffed Squids for about 5 minutes on medium high heat or until golden on all sides.
5. Reduce heat to medium, add the remaining Chicken Stock, cover and allow to steam for 10 minutes. .
6. Add Tomato, Garlic and chopped Parsley and cook for an additional 5 minutes.
7. Finish the dish with lemon juice a few minutes before serving.
8. Slice tubes into rings and plate while pouring some of the sauce on top.
TIP: to insure that the stuffing remains inside the squids, close the tubes using toothpicks and remove after cooking before serving.
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