🦑 Ingredients
For the stuffed squid:
- 8 squid (fresh or frozen)
- 300 g minced meat (beef or lamb)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, peeled and diced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh or dried basil
- 1 slice stale bread, crumbled (or 2 tbsp breadcrumbs)
- 1 egg
- 2 tbsp grated Parmesan cheese (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
For the tomato sauce:
- 400 g canned peeled tomatoes or tomato sauce
- 1 onion, chopped
- 2 tbsp olive oil
- 1 tbsp sugar (optional, to reduce acidity)
- Salt and pepper to taste
- A few fresh basil leaves for garnish (optional)
🧑🍳 Preparation
1. Prepare the Squid:
- If using fresh squid, clean them: remove intestines, beak, and head. Peel off the skin.
- Rinse thoroughly and pat dry with paper towels.
- Keep the tentacles if you’d like to chop them and add to the stuffing.
2. Make the Stuffing (Prank):
- In a frying pan, heat 1 tbsp olive oil over medium heat.
- Sauté the onion and garlic until soft and translucent.
- Add minced meat and cook until browned.
- Stir in salt, pepper, parsley, basil, and the diced tomato. Cook for a few minutes.
- Remove from heat. Mix in the crumbled bread (or breadcrumbs), egg, and Parmesan (if using). Combine well.
- Let cool slightly.
3. Stuff the Squid:
- Gently fill each squid with the meat mixture using a small spoon.
- Do not overfill (they will shrink and may burst).
- Secure the open end with a toothpick.
4. Prepare the Tomato Sauce:
- In a pan, heat 2 tbsp olive oil and sauté the chopped onion.
- Add the canned tomatoes or tomato sauce. Season with salt and pepper.
- Add sugar if needed (to balance acidity).
- Simmer for 10–15 minutes.
5. Cook the Stuffed Squid:
- Place the stuffed squid in the tomato sauce.
- Cover and simmer on low heat for 25–30 minutes, turning occasionally, until the squid is tender.
🌿 To Serve:
Garnish with fresh basil. Serve hot with rice, pasta, or crusty bread.