Stuffed squid
portions
5-6
preparation time
20 Minutes
cooking/baking time
60 Minutes
Sea rom the pot: In Mediterranean cuisine, squid is particularly popular because of its ender meat. Even though squid rings are probably one of the better-known dishes, gourmets know that calamari has much more to offer.
We have a great recipe and show you how to prepare stuffed squid quickly and easily in the Petromax Dutch Oven.
Ingredients
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5-6 squid without arms
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500g seafood
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1 bunch of soup vegetables
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4 tbsp breadcrumbs
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3 cloves of garlic
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3 tbsp natural yoghurt
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1 egg
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1 tsp chia seeds
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4 tbsp parmesan
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1 potato (large)
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1 onion
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1 tin of tomatoes (chunky)
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seasonal herbs
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Stock and white wine
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Pepper and salt
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Olive oil
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Toothpick
preparation
Chop the soup vegetables and chop the herbs.
Mix half of the vegetables together with the yogurt, chia seeds, Parmesan, egg, garlic and breadcrumbs and season with salt and pepper.
Fill the squid tubes with the farce and seal with a toothpick.
Preheat the Dutch oven, heat the olive oil, fry the tubes briefly and remove again.
Dice the potato and sauté in the Dutch oven with the remaining soup vegetables.
Then add the seafood and fry everything together. Then add the tomatoes, stock and white wine.
Now place the tubes on top, close the lid, place the briquettes and leave everything to cook for 30 to 45 minutes.
