Stuffed Squid

By GialloZafferano · 60 min

Ingredients

Instructions

1. Clean the squid: detach the head from the body, remove the innards and the transparent quill, then rinse the sacs well under running water.
2. Peel the skin off the sacs by hand or with a small knife, and set aside.
3. Separate the tentacles from the eyes, remove the beak, then finely chop the tentacles.
4. Cut the bread into cubes. In a pan, melt the anchovies in 2 tablespoons of oil with one garlic clove.
5. When the anchovies have melted, add the chopped tentacles and sauté for one minute over medium-high heat.
6. Remove the garlic, add the bread cubes and mix well. Deglaze with the white wine, then stir and crush the bread so it absorbs the seasoning.
7. Transfer the mixture to a bowl and let it cool slightly. Add the chopped parsley, grated Parmesan and the egg, then season with a grind of pepper and mix well.
8. Fill the sacs with the filling, leaving about 1 cm free at the top, and seal the opening with a toothpick.
9. Heat a drizzle of oil in a pan, add the squid and salt them. Cook 3-4 minutes over medium-high heat without moving them until a crust forms, then turn them over.
10. Deglaze with the white wine and let it evaporate completely. Lower the heat slightly, cover and cook for 5 more minutes. Finish with grated lemon zest and chopped parsley.

Summarized from GialloZafferano's video. Watch it for the details.

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