Whole squid tubes are stuffed in this recipe with a Mediterranean mixture. If the tubes are small you may need four. Passata is a thick, tasty Italian tomato purée that is available in supermarkets and specialty stores.
Ingredients
2 | Squid tubes, cleaned |
Stuffing
2 Tbsp | Olive oil |
1 medium | Onion, diced |
1 | Red capsicum, seeded and diced (Main) |
2 cloves | Garlic, crushed |
6 medium | Mushrooms, diced (Main) |
1 cup | Fresh breadcrumbs |
100 g | Prosciutto |
1 | Egg, lightly beaten |
Sauce
1 cup | Passata |
¼ cup | Dry white wine |
1 Tbsp | Basil, finely chopped |
1 tsp | Sugar |
Directions
- Wash the squid tubes well. Remove any cartilage from the top of the tubes.
- To prepare the stuffing, heat the oil in a non-stick frying pan. Sauté the onion, until softened. Add the capsicum, garlic and mushrooms and cook, until soft. Add the breadcrumbs, prosciutto and egg. Mix well. Cool.
- Stuff the tubes with the mixture and secure the ends with toothpicks.
- Preheat the oven to 180C. Place the tubes in a small baking dish. Combine the passata, wine and seasonings and pour over the squid. Cover and bake for 30 minutes until tender.
- To serve, remove the toothpicks, slice into 1 cm rounds and layer onto 4 serving plates. Spoon the sauce around the squid.