Stuffed squid braised in tomato
Squid is either two minutes or forty, and this is the forty — stuffed and braised, it goes past rubbery and comes out tender, which is the half of the rule most people never test.
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Ingredients
For the whole dish · serves 4
- Squid tubes1½ lb
- Italian pork sausage5½ oz
- Canned diced tomatoes8½ oz
- Olive oil1½ fl oz
- Parmesan1½ oz
- Garlic clovesfour, sliced
- Flat-leaf parsleya large handful
- Dry white winea large glass
- Red pepper flakesa pinch
- Sea saltto taste
Served with
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+4g net · 105 kcal · 15 min · together 10g net, 545 kcal
Method
6 steps · 70 minutes
- Chop the tentacles small and mix them with the sausage meat, parmesan and half the parsley.
- Fill each tube two thirds full and close it with a toothpick. Packed tight, they split as the filling swells.
- Brown them briefly in the oil, then lift them out. Two minutes only — this is for color, not cooking.
- Garlic and pepper flakes in the same oil, then the wine boiled down by half, then the tomatoes.
- Squid back in, lid on, and the barest simmer for 45 minutes.
- They tighten and go rubbery at ten minutes and let go again at about thirty-five. Do not lose your nerve in between.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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