Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, stuffed squid from chios. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Stuffed squid from Chios is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Stuffed squid from Chios is something which I’ve loved my whole life. They’re fine and they look wonderful.
Here is how you cook it. Stuffed squid from Chios The sea, the sea! Peel and finely chop the squids tentacles. In skillet sauté in olive oil, leek and onions (green and dry).
To get started with this recipe, we must prepare a few components. You can have stuffed squid from chios using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Stuffed squid from Chios:
- Take 4-5 squids (preferably large)
- Prepare Feta cheese, diced or grated
- Take 1 small green pepper, finely chopped
- Get 1 small red pepper, finely chopped
- Prepare 1 small yellow pepper, finely chopped
- Take 2 cloves garlic
- Take 1 small onion, finely chopped
- Make ready 1 little parsley, finely chopped
- Take 8 tbsp olive oil
- Get 3-4 tbsp ouzo
- Get salt, pepper
- Prepare tomato cut into slices and a little grated Parmesan cheese (for garnishing)
Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Long a star on Camille Orrichio Loccisano's traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa. Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better.
Steps to make Stuffed squid from Chios:
- Wash the squids, clean them and remove the fins which you cut in small pieces to add to the stuffing.
- Pour half of the olive oil in the frying pan and sauté the chopped fins, the onion, the garlic and the peppers. Stir in the ouzo, add the parsley, salt, pepper, mix and leave over heat for an additional 2-3 minutes.
- As soon as the mixture cools a little add the grated feta cheese (use plenty) and mix.
- Stuff the squid with the mixture and use a toothpick to hold the end of the squid tube together and keep the stuffing in.
- Pour the rest of the olive oil in a pyrex baking tray and place the squid in it.
- Garnish the top of the squid with a slice of tomato (it keeps them from drying out while cooking) and a little grated Parmesan cheese (for a nice crust).
- Cover with aluminum foil and bake at 180°C for about 30 minutes. Then remove the aluminum foil and cook for an additional 15 minutes.
Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better. Squid (or calamari, its Italian name) can be prepared in a variety of ways — fried, braised, grilled and roasted — and all are good. In this recipe whole squid are stuffed before roasting with a. Thread the top with one or more toothpicks to close tight and place in a baking pan.
So that’s going to wrap this up with this exceptional food stuffed squid from chios recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
