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Before you jump to AMIEs Stuffed SQUID recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got benefit from reading it, now let’s go back to amies stuffed squid recipe. To make amies stuffed squid you only need 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare AMIEs Stuffed SQUID:
- Take 4 medium squid, cleaned
- Prepare 1/4 kg ground pork
- Take 1 medium carrot, finely chopped
- Prepare 1 medium potato, chopped finely
- Take 1 small bell peper, chopped finely (optional)
- Take 1 small red onion, thinly sliced
- Use 2 garlic cloves, chopped finely
- You need 3 tbsp olive oil, extra virgin, and more for frying
- Take 1/2 cup dry white wine
- You need 1/4 cup chopped flat-leaf parsley
- Take 1 salt and freshly ground black pepper
- Use 1 tbsp lemon or calamansi juice
- Prepare 1 tbsp soy sauce
Steps to make AMIEs Stuffed SQUID:
- Marinade the squid with lemon or calamansi juice and soysauce for 30 minutes.
- Heat the oil in a medium heavy-based cooking pan over low medium heat. Add the garlic and onion, and saute until softened. Add the meat and cook for 5 minutes. Pour in the wine and cook until reduced by half. Add the vegetables, and bring to the boil. Decrease the heat to low and gently simmer for 15 minutes, until flavours have deveoped. Season with salt and pepper, add parsley and combine.
- Stuff the squid cavities with the meat and vegetables mixture and secure the ends with a toothpick. Do not over fill as the squid will shrink a little when cooked.
- Heat the frying oil in a large frying pan over medium heat. Cover and cook the squid for 10 minutes or more on each side, until browned and tender. Deepfry is much better.
- Remove the squid out of the pan using a slotted spoon. Discard the toothpicks and cut each squid into slices. Transfer to a serving plate and serve warm.
Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Stuff the calamari using a small spoon or a piping bag. Seal the calamari by threading a toothpick at the end. Sauté onions and garlic until onions are translucent, add any leftover sausage filling and reserved tentacles and stir to combine. Pour canned tomatoes over onion mixture, bring to a simmer, then add stuffed squid and chopped parsley.
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