Today we’ll learn how to prepare the stuffed squids, a famous and tasty fish main course, not difficult at all!
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The squids lend themselves to many cooking methods: fried, stewed or grilled. Today I’ll show you how to prepare the stuffed squids, where the body of the squid is used as a container for a tasty filling. Let’s see together what ingredients we’ll need:
• 1/3 cup (30 g) of grated parmesan cheese
• 6 fillets of anchovy
• 2 medium eggs
• 4 cloves of garlic
• 1 lb (500 g) of uncleaned squids
• 3 tbsp of chopped parsley • pepper
• salt
• 6 tbsp of extra virgin olive oil
• 4 oz (120 g) of the crumb of bread
• ½ glass of white wine
Let’s make together the stuffed squids:
Begin the recipe by cleaning the squids, if you don’t know how to do, watch the cooking tutorial on the Yellowsaffron channel. Now separate the body from the tentacles and chop only the tentacles. In a frying pan, put 3 tablespoons of olive oil, 2 smashed cloves of garlic and the chopped anchovies. When everything is melted, add the chopped tentacles… cook for a few minutes, then we’ll add the white wine.
Now that the wine has evaporated, add 2 tablespoons of chopped parsley.. and the bread, which has been previously soaked in cold water, squeezed and crumbled. Mix to blend well… then let cool a bit.
Once the mixture is lukewarm, add the 2 eggs… the parmesan cheese… salt and pepper. Knead everything and the filling is ready.
After putting the filling in a pastry bag, move on to stuff the squids. So insert the tip into the body and squeeze in the filling to about ¾ full. Do not fill it too much or it will explode while cooking. Do the same with all the squids… after that, seal the opening of the squid with a toothpick, in this way.
When all the squids are stuffed, put 3 tablespoons of extra virgin olive oil in a large pan, together with the 2 remaining cloves of garlic, I’ve cut them into halves to be able to remove them later. Put in the squids and, as soon as they puff up, as you can see, add the white wine… cover with a lid and cook for 10 minutes more, then add salt and the remaining chopped parsley.
Our stuffed squids are ready to be tasted. Be careful not to overcook them, or they’ll get rubbery. From Sonia and GialloZafferano, bye and see you next video recipe.
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