Stuffed Squid.

Name: Stuffed Squid.
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 4, 4 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 1/4 cup finely chopped onion; 1/2 teaspoon kosher salt; 1 garlic clove, finely minced; 8 small squid, tubes 3 to 5 inches long; 2 ounces raw shrimp; 1/4 cup fresh breadcrumb; 2 tablespoons tomatoes, finely chopped; 2 teaspoons lemon zest; 2 teaspoons finely chopped ginger; 1 teaspoon chopped fresh parsley leaves; 1/4 teaspoon finely ground black pepper; 2 cups prepared tomato sauce or 2 cups spaghetti sauce

Submitted by Pietro

"Delicious squid recipe that will have your mouthwatering! A combination of flavours and ingredients make this recipe something that your will proud to serve to your dinner guests."

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Ready In:: 1hr 15mins
Ingredients:: 13
Yields:: 4 4
Serves:: 4

ingredients

1 tablespoon extra virgin olive oil
¹⁄₄ cup finely chopped onion
¹⁄₂ teaspoon kosher salt
1 garlic clove, finely minced
8 small squid, tubes 3 to 5 inches long
2 ounces raw shrimp
¹⁄₄ cup fresh breadcrumb
2 tablespoons tomatoes, finely chopped
2 teaspoons lemon zest
2 teaspoons finely chopped ginger
1 teaspoon chopped fresh parsley leaves
¹⁄₄ teaspoon finely ground black pepper
2 cups prepared tomato sauce or 2 cups spaghetti sauce

directions

Preheat oven to 375 degress F.
Heat the olive oil in a pan, over medium heat, until shimmering.
Add the onions and salt and sweat until onions turn clear, about 1 to 2 minutes.
Add garlic and continue to cook for another minute. Do not brown.
Transfer mixture to a mixing bowl and allow to cool.
Clean squid tubes thoroughly and turn inside out.
Cut about 1/2 inch from top of squid tube.
Place cut squid pieces and shrimp in food processor and pulse until there are no large pieces visible. Do not pulse until smooth.
Transfer to mixing bowl with onions and garlic. Add bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
Place mixture into a piping bag and using a nozzle that fits into the squid tubes, pipe the stuffing mixture into each squid tube. Do not over stuff.
Place the squid tubes into a 8 x 11 inch glass baking dish and cover the squid tubes with tomato sauce.
Cover tightly with aluminium foil and bake for 30 minutes.
Serve immediately.

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RECIPE SUBMITTED BY

Pietro

Australia

I live in country Western Australia, 158 kms from the City of Perth. It is an agricultural area with Mediterranean type climatic conditions. Our family has always grown fresh produce so it is easy to use fruit and vegetables that are in season. My favourite cookbooks are anything written by Antonio Carluccio, Margaret Fulton, Stephanie Alexander,Jamie Oliver and just about any other?cookbook that is full of interesting and tempting recipes. I like to experiment with food and bring out the best of flavours in any dish that I prepare. Do I love homemade Italian food? How can you live without it? But then I love Indian,Asian, Middle Eastern,European cuisines and the good old Aussie food as well. Nothing beats a good barbecue with the family and friends.

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