Doesn’t the approaching weekend bring to mind the delicious smell of a good plate of fish? If you want to surprise your friends with a simple yet original dish, this recipe is perfect idea!
Stuffed squid are a classic speciality from the Italian coastlands and many regions claim the paternity of this recipe: Liguria, Campania, Apulia and Sicily have been arguing about this for years.
Squid is usually stuffed with spinach in Liguria; many Apulian and Sicilian recipes use shrimp and Caciocavallo cheese while in Campania olives and capers are the most popular ingredients.
Our personal opinion? Each version is excellent in its own way! Today, we would like to give you ours, which uses local ingredients.
Squid stuffed with mushrooms and onions: the recipe
INGREDIENTS (8 squids)
- 8 squids (weighing about 120g each)
- 150g champignon mushrooms
- 1 Tropea onion
- 5 tablespoons of breadcrumbs
- 1 tablespoon of fresh, chopped parsley
- 1 egg
- Salt and pepper
- Extra virgin olive oil
- 1 lemon
METHOD
- Wash and empty the squid.
- Chop the onion into small cubes and quickly toss in oil until golden.
- Chop the mushrooms and tentacles and squeeze out any excess water. Add to breadcrumbs, parsley, egg and onion.
- Season with salt and pepper and use this filling to stuff the squid.
- Thoroughly grease an oven pan and arrange the squids inside in. Cover the pan and bake for half an hour at 180°C.
- Garnish with lemon slices and serve.
