7 Recipes Squid Stuffed for All Tastes

Squid stuffed are a typical dish, and very versatile, given the number of fillings that you may have. In this article we suggest several options such as squid with minced meat, sausage, seasoned rice, mushrooms and bacon, vegetables, tuna and shrimp with the delights of the sea. Take advantage of this fruit of the sea.

7 Recipes Squid Stuffed for All Tastes

There are numerous recipes for preparing squid and among the most commonly used are the squid stuffed. The basis of preparation is the same: clean and cut the squid or buy the squid already sliced and frozen.

For the filling we suggest: minced meat, sausage, seasoned rice, mushrooms and bacon, vegetables, tuna and shrimp with the delights of the sea. The accompaniments suggested could not be other than rice or mashed potatoes and salad.

7 RECIPES SQUID STUFFED

1. SQUIDS STUFFED WITH MINCED MEAT

This option uses beef, but you can try to substitute pork or chicken for a healthier option.

– Ingredients –

  • 1 kg of squid
  • 500 g of minced beef
  • 1/2 chorizo sausage
  • 2 onions
  • 2 cloves of garlic
  • 1 dl of pulp of tomato
  • 0,5 dl olive oil
  • Juice of 1 lemon
  • 1 bay leaf
  • Salsa q. b.
  • Salt and piri-piri q. b.

– Mode of preparation –

  1. Arrange the squid, remove and cut the tentacles into small pieces and season with the lemon juice.
  2. Peel and wash the onions and the cloves of garlic and chop them finely. Take the skin off the chorizo and chop it in the food processor.
  3. Throw the tentacles into a bowl, add the minced meat, one chopped onion, the chorizo and chopped parsley, season with piri-piri and mix very well.
  4. Then stuff the squids with the mixture and secure with toothpicks.
  5. Heat a pan with the olive oil, let heat up, add the other onion, the garlic, the pulp of the tomato, the bay leaf, a bunch of parsley and the squid and let it cook in low heat until the squid are tender.
  6. Drizzle with a little water if necessary, rectify the seasoning, remove from the heat and serve decorated the taste.
  1. SQUID STUFFED WITH CHORIZO

Like filling everything that is possible with chorizo? The squid are also great with this sausage.

– Ingredients –

  • 6 squid in medium size
  • 1 chorizo black
  • 1 sprig of parsley
  • 1 carrot
  • 1/2 onion
  • Salt and pepper q. b.
  • 1 tin of peeled tomatoes
  • 1 clove of garlic
  • 1 glass of white wine
  • Olive oil q. b.

– Mode of preparation –

  1. Wash the squid under running water, separate the body from the tentacles and season with a little salt.
  2. In food processor, place the tentacles of the squid, the chorizo sausage meat without the skin and broken into pieces, carrots sliced, and a sprig of parsley. Chop it all very well.
  3. Take a tachinho on the stove with a drizzle of olive oil and pour the prepared stir-frying. Rectify the seasoning, let it cook, turn off and let it cool.
  4. In the meantime prepare the tomato sauce. Make a stew slightly with the onion, the garlic and the olive oil. Place the peeled tomatoes cut in small pieces, season with salt and pepper, place the white wine and let it boil in simmer.
  5. In the meantime, fill the squids with the mixture of tentacles and chorizo, and then close the opening with a toothpick.
  6. Then just put the squid already stuffed the soaking in the tomato sauce for 15 minutes, or until they are cooked through.
  1. SQUID STUFFED WITH SEASONED RICE

If you do not serve rice as an accompaniment, make this option in which it is the filling. You will be surprised by the diners.

– Ingredients –

  • 1.2 kg squid
  • 160 g of rice
  • 500 g of tomato
  • 100 ml white wine
  • 150 ml olive oil
  • 1 bunch of parsley
  • 1 bay leaf
  • 250 g onion
  • Pepper q. b.
  • Salt q. b.

– Mode of preparation –

  1. Wash the squid, remove the tentacles and the guts. Put the squid and tentacles, discard the rest.
  2. Peel the onions and chop. Then cut the tentacles of the squid into small cubes.
  3. Place the tomatoes 30 seconds in boiling water and then remove the feet of the tomatoes, skin and seeds and cut into cubes.
  4. In a saucepan, place the olive oil, half of the onion and saute. When the onion starts to turn golden, add the tentacles, half of the chopped parsley and the tomatoes. Let determine, and season with salt and pepper.
  5. Pour in the rice, washed and drained, and cook the rice in the prepared for approximately 3 minutes.
  6. Fill the squids with the filling. Do not fill too much to be able to close later on the squid with a toothpick.
  7. In a frying pan, add another drizzle of olive oil, the remaining onion, olive oil, bay leaf and the chopped parsley. Let it cook, add the white wine and a little water.
  8. Add the squid and cook they are soft. Remove and serve.
  1. SQUID STUFFED WITH MUSHROOMS AND BACON

The combination of mushrooms and bacon serves to garnish a variety of dishes and the squid are no exception.

– Ingredients –

  • 1.5 kg of squids
  • 150 g of mushrooms
  • 200 g of bacon
  • 2 yellow onions, chopped
  • 400 g of peeled tomatoes
  • 2 cloves garlic, minced
  • 6 tablespoons (soup) of oil
  • 1 glass of white wine
  • Salsa q. b.
  • Salt q. b.
  • Pepper q. b.

– Mode of preparation –

  1. In a saucepan with boiling water and seasoned with salt, place the bags of squid and their tabs and heads.
  2. As soon as the bags of the squid are blanched, remove to a plate. Cook the tabs and the heads for 5 minutes and remove.
  3. In food processor, finely chop the heads and the flaps of the squid. Chop also the mushrooms, the bacon and the parsley.
  4. In a pan, heat half of the olive oil and half of the onion. Let it stew. Add the mushrooms, the bacon and the squid bites. Let it cook a little more and add the chopped parsley.
  5. Season with pepper. By the end add the egg yolk. Stir everything well and remove.
  6. Fill the bags of the squid with the prepared. Close them with a toothpick.
  7. In a pan heat the remaining olive oil, the remaining onion, the minced garlic and let it cook.
  8. Add the peeled tomatoes cut into cubes. Let it cook a little longer. Join the squid and the remaining stuffing (if leftover).
  9. Drizzle everything with white wine. Add a little broth to cook the squid.
  10. Let it cook for 40 minutes on a gentle heat, if necessary, add more broth.
  1. SQUID STUFFED WITH VEGETABLES

Considering the squid as the protein source of the meal, you can use just vegetables for the filling.

– Ingredients –

  • 12 squid and small whole
  • 1 potato
  • 1 carrot
  • 6 pods of green beans
  • 50 g of pork sausage meat
  • 1 large onion
  • 1 clove of garlic
  • 1,5 dl olive oil
  • 1 bay leaf
  • 500 g of ripe tomato (or pulp of tomato)
  • Salt and piri-piri q. b.

– Mode of preparation –

  1. Prepare the squid so that the bag of paint to stay intact. Chop the heads, tentacles and flaps of the squid.
  2. Peel and prepare all the vegetables and chorizo and chop them also.
  3. Mix everything together, add a drizzle of olive oil and season with a little chilli.
  4. Fill the squids with this prepared and close it with a wooden skewer.
  5. Finely chop the onion and the garlic and aloure all well with the olive oil and the bay leaf.
  6. Enter the squid in the stir fry and drizzle with the tomato past by passevite. Season with a little salt.
  7. Cover the container and bring the squid to cook on the stove very low heat.
  1. SQUID STUFFED WITH TUNA

The filling of tuna is even very easy to prepare for a quick lunch. If you like fish, this is the ideal option.

– Ingredients –

  • 5 cans of tuna
  • 4 medium size onions finely chopped
  • 5 cloves minced garlic
  • 1 kg of squids, cleaned
  • 5 carrots, chopped finely
  • 0,5 dl olive oil
  • 5 tablespoons (soup) of tomato purée
  • 1 spoon (tea) of flour
  • Salt q. b.
  • Nutmeg q. b.
  • Salsa q. b.

– Mode of preparation –

  1. For the filling, mix in a bowl the 3 onions finely chopped, 3 cloves of minced garlic, 4 carrots, and ground parsley.
  2. After you open the cans of tuna and drain the oil, add the onion and mix very well. Season with nutmeg (it is not necessary to salt).
  3. Then stuff the squid with this stuffing and close with toothpicks. Book.
  4. In the meantime make the sauce. Heat in a pan with the olive oil, the remaining onion and the garlic and let it cook, then add the remaining carrot and cook a few more minutes.
  5. The following join the pulp of tomatoes, add water and season with the seasonings. Add the tablespoon of flour dissolved in a little water, parsley and bring to the boil. Then put the squid and let it cook well. Rectify the salt and serve.
  1. SQUID STUFFED WITH SHRIMP AND THE DELIGHTS OF THE SEA

Finally, the combination of the squid with the shrimp and the delights of the sea that fit the dish perfectly.

– Ingredients for the filling –

  • 1 onion
  • 12 squid
  • 1/2 red bell pepper
  • 150 g shrimp, chopped
  • 8 bars of the delights of the sea
  • 20 black olives, chopped
  • Breadcrumbs q. b.
  • Parsley finely chopped
  • Olive oil q. b.
  • Salt q. b.
  • Pepper q. b.

– Ingredients for the sauce –

  • 3 tomatoes
  • 4 cloves garlic, minced
  • 1 and 1/2 onion
  • 1/2 green pepper
  • 1/2 red bell pepper
  • Chopped parsley
  • 4 spoons (soup) of tomato purée
  • 100 ml of dry white wine
  • 400 ml fish stock
  • Pepper, salt, and olive oil q. b.

– Mode of preparation –

  1. Wash the squid, remove the heads and turn them to the contrary.
  2. Finely chop the onion and sauté it in olive oil. Chop the tentacles of the squid, bell pepper and add to the onion. Let it cook a little.
  3. Add the shrimp, chopped and olives, stirring well. Finally, add the bread crumbs, the delights of the sea chopped and the salsa taps. Season with salt and pepper and wrap well.
  4. Stuff the squid with this prepared. Fill only 1/3 of the squid to not arrebentarem. Chop it with the toothpick. As the squids are biased, there is no need to close them with toothpicks.
  5. For the sauce, sauté in olive oil the onion with the garlic, the bay leaf and the pepper. Add the peppers and the tomatoes chopped, the chopped parsley and the pulp of the tomato. Let it cook a little and put the wine, leaving evaporate during more or less 2 minutes.
  6. Add the fish broth. Season and stir. Once boiling, add the squid stuffed, and let it cook in simmer for 30 minutes. If the sauce becomes too liquid, remove the squid and leave it to be seen.

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