Stuffed squid a la mediterranee>> back to overview

  • added: Oct 01 2010
  • author: foodsketches
  • comments:

Calamari with a difference. An interesting version of squid, which I like to cook for my wife or when our friends come over for a visit.

I always ask the fishmonger to clean squid as this is really time consuming and messy. Try to get fresh fish as this makes a huge difference in taste and the product does not give too much water in the pan compared to frozen products. I personally do not remove the skin of squid but this is up to your liking.

  1. Cut ham into thin strips
  2. Cut zucchini, bellpepper and feta cheese into little cubes
  3. Thinly slice garlic cloves
  4. Mix all above ingredients in a larger bowl and season with oregano
  5. Stuff squid and close the open side with a wooden toothpick (zig-zag pattern)
  6. Panfry with olive oil at medium heat (cover), flip when turning brown
  7. Almost at the end put tentacles into the pan
  8. Remainings of the filling go on top of squid
  9. Salt to your taste and freshly ground peppercorns to decorate the plate.

As feta and ham can be quite salty you might not need any additional salt, but this depends on the used ingredients and your personal preference.

Buon appetito!
 

 


  •  - Pic: 1
  •  - Pic: 2
  •  - Pic: 3
  •  - Pic: 4
  •  - Pic: 5
  •  - Pic: 6
  •  - Pic: 7
  •  - Pic: 8


  • The amounts indicated are suitable for the preparation of 2 servings.
  • 10 pieces of fresh squid
  • 4 or 5 slices of smoked ham
  • 1 sweet bellpepper (red)
  • 1 zucchini
  • 200g feta cheese
  • 2 garlic cloves
  • olive oil