Stuffed squid 

One of the wonders of Sicilian cuisine. In Lampedusa it will not be difficult to find skilled guardians of the original recipe of stuffed squid a truly unique dish that will leave you speechless. Stuffed squid is a very tasty seafood main course that is very easy to make. The recipe has a thousand variations, but I particularly like this one. An easy and tasty recipe perfect to make when you want to bring a light and healthy second course of fish to the table. The most tedious part is cleaning the fish, but once you've done it, the rest is really super easy. If this step bothers you, you can easily get help at the fish market.Waiting to eat more.😉

INGREDIENTS

7 squids (total weight 700 gr, already cleaned)

FOR THE FILLING

4-5 tablespoons breadcrumbs

an egg yolk

a handful of raisins and pine nuts

a clove of garlic, minced

mint, basil, parsley

a pinch of salt, extra virgin olive oil

FOR THE SAUCE

800 gr of peeled tomato pulp

a clove of garlic

a quarter of a chopped onion

extra virgin olive oil, salt, basil and mint

GUIDELINES

Clean the squid and cut the tentacles into small pieces. In a frying pan, brown a clove of garlic with extra virgin olive oil and fry the tentacles until they begin to "pop". In the meantime, prepare the filling in a bowl by mixing the breadcrumbs with raisins and pine nuts, minced garlic, mint, chopped parsley and basil, two tablespoons of oil and a pinch of salt, mix well to flavor. When the tentacles are sautéed, add this seasoning and stir for a minute. Turn off the heat and let it cool, when it is already cold add an egg yolk and mix well. The egg is used to bind everything better, it does not spoil the taste but if you want you can also omit it. At this point, fill the squid but not to the brim, leave a little space and then close them with a toothpick. When they are all full, heat some oil in a pan and fry them until they are golden on all sides and begin to crackle, deglaze with half a glass of wine. In the meantime, in a pan, fry the onion with the garlic in extra virgin olive oil, add the peeled tomatoes and basil and mint, simmer for about ten minutes, at this point add the sautéed squid (with any oil that has been produced) and cook for about half an hour.

NOTE

Make sure that the squid is well cleaned, otherwise you risk altering the flavor of the dish.

PRESERVATION

You can store stuffed squid in the fridge for up to 1-2 days in an airtight container.

ADVICE

If you prefer, you can also add capers to the filling. In this case, desalt them well and consider whether to add salt to the preparation.