Medium

Stuffed baby squid with sun-dried tomato sauce

Name: Stuffed baby squid with sun-dried tomato sauce
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: 800 g Squid (12–16 small cleaned squid, including tentacles); 200 g Spring Onion; 12 g Garlic (4 cloves); 160 g Mushrooms; 150 g Serrano ham (chopped); 150 g Egg (3 medium); 100 ml White wine; 100 ml Fish stock; 10 g Plain flour; 75 g Extra virgin olive oil; 5 g Parsley; 1 g Salt (if needed); 200 g Sun-dried tomatoes in oil (drained); 75 g Piquillo peppers; 6 g Basil; 100 ml Water (for the sauce)

Total time1 h 25 min Preparation and possible waiting 40 min · Cooking 45 min

Preparation and possible waiting: 40 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Fish: Ingredient to check: Fish stock. Sulphites: check label: Ingredient to check: White wine. Molluscs: Ingredient to check: Squid. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Fish stock, Plain flour.

Rating 5.0 / 5 (1)

Baby squid filled with mushrooms, egg and cured ham, served with sun-dried tomato and piquillo sauce.

Jump to steps

40 minpreparation and possible waiting

45 mincooking

4servings

2.676 kcalwhole recipe

669 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 25 min Preparation and possible waiting 40 min · Cooking 45 min

Preparation and possible waiting: 40 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 19 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéing

Appliances

Frying panBlender

Cuisine

Home-style

Season

All year round

Occasion

Weekend

Nutrition

High in proteinSource of omega-3

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Boil the eggs for 10 minutes, cool, peel and chop. Soften half the garlic and spring onion in 25 g of olive oil for 5 minutes.
Add the sliced mushrooms and cook for 5 minutes.
Chop the baby squid tentacles and fins and mix with the vegetables, eggs and cured ham. Fill the bodies loosely and secure with cocktail sticks. Brown in batches in 25 g of oil and remove.
Soften the remaining garlic and spring onion in the final 25 g of oil for 6 minutes.
Add the flour and stir for 1 minute.
Pour in the white wine and fish stock, return the squid and simmer covered for 25 minutes, until tender and the filling is piping hot.
Blend the sun-dried tomatoes with the piquillo peppers, basil and water. Heat the sauce and taste before adding salt. Serve with the squid, all cocktail sticks removed, and chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.