Servings: 2
Calories: 641kcal
Ingredients
- 10 small cuttlefish cleaned
- 5 tbsp olive oil
- 1 tbsp butter
- 2 onions peeled and diced
- 3 cloves garlic peeled and minced
- 1 Chouriço sausage finely diced
- 10 shrimp shelled, deveined and diced
- 1 cups peeled, seeded and chopped tomatoes or tomato sauce
- 1 cups dry white wine
- 2 bay leaves
- 2 tbsp chopped fresh parsley for garnish
- 2 tbsp chopped fresh coriander for garnish
Instructions
To make the filling
- Separate the tentacles from the body of the squid or cuttlefish by cutting them just above the eyes. Remove the black beak from the center of the tentacle and discard. Finely chop the tentacles and set aside.
- In a saucepan over medium heat, add 2 tbsp of the olive oil along with the butter and heat until the butter is melted. Add ⅔ of the onion and ½ the minced garlic and cook, stirring frequently, until evenly browned. About 5-6 minutes. Add the Chouriço and cook until softened, about 5 minutes. Add the shrimp and tentacles and cook until the shrimp turns pink. Allow to cool.Note: the filling can be prepared ahead of time and stored refrigerated for up to 2 days.
To make the sauce
- Add 2 tablespoons of the olive oil and the remaining onion and garlic to a saucepan and cook over medium heat until the onions are translucent but not browned. Add the tomatoes, wine and bay leaves and bring to a boil over high heat. Cook, stirring occasionally, until reduced by one-third. About 5 minutes.Note: The sauce can be prepared ahead of time and stored refrigerated for up-to 4 days.
To stuff the squid or cuttlefish
- Using a small spoon or by hand, carefully stuff about 2 tablespoons of the filling into each squid or cuttlefish sac. Be careful not to overstuff or the sacs will pop open.Secure the openings with a toothpick and set aside.
To finish the dish
- Heat the remaining tablespoon of olive oil in a skillet over med-high heat.Add the prepared squid or cuttlefish and brown on all sides, about 1 minute per side.Add the tomato sauce, cover and bring to a boil. Cook for about 15 minutes, until the squid/cuttlefish is tender and heated through.
- Garnish with chopped parsley and coriander. Serve with crusty bread.
Nutrition
Calories: 641kcal | Carbohydrates: 20g | Protein: 14g | Fat: 48g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1180mg | Potassium: 558mg | Fiber: 3g | Sugar: 9g | Vitamin A: 946IU | Vitamin C: 36mg | Calcium: 148mg | Iron: 4mg
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