Vegetable Stuffed Squid

Ingredients

• Squid1.5 palm (150 g)
• Red Onion1/4 count (38 g)
• Red Bell Pepper1/4 count (30 g)
• Carrot1/2 medium (30 g)
• Garlic1/2 clove (2 g)
• Bay Leaves1 count (1 g)
• Tomato Sauce1 tablespoon (14 g)
• Olive Oil1 tablespoon (10 ml)
• White Wine1/4 glass (35 ml)

Instructions

1. 1

   Step 1

   First, remove the inside, the skin and cut the tentacles off the squid. Wash the squid inside and out repeatedly.

2. 2

   Step 2

   Cut the tentacles into small pieces and set aside in the refrigerator.

3. 3

   Step 3

   Chop the bell pepper, onion, garlic and carrot into very small pieces.

4. 4

   Step 4

   Heat oil in a pan over medium-high heat and cook the vegetables for 7 minutes or until the onion is translucent.

5. 5

   Step 5

   Add bay leaf and tomato sauce. Stir and cook for a few minutes.

6. 6

   Step 6

   Add the tentacles chopped and set aside. Add a splash of white wine.

7. 7

   Step 7

   Leave until the alcohol evaporates and the liquid reduces. Turn off the heat and let it rest for a few minutes.

8. 8

   Step 8

   Stuff the squid and seal with toothpicks.

9. 9

   Step 9

   Blend the remaining filling into a sauce. If needed, add a little water.

10. 10

    Step 10

    Place the sauce in the pot over low heat and add the squid. Cover and cook for 25-30 minutes.

11. 11

    Step 11

    Next, add salt and remove.

12. 12

    Step 12

    Serve the squid stuffed with vegetables on a plate and remove the toothpicks.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegetable Stuffed Squid can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.