This gluten free stuffed squid is inspired by my love for Mediterranean cuisine. It is wholesome and also extremely tasty!
Prep Time: 20 minutes Cook Time: 20 minutes
Total Time: 40 minutes
4 x squids gutted and cleaned from Manettas Seafood
1 tbsp olive oil
Salt (or option of garlic salt if you like that)
1.5 cups quinoa
6 shallots, chopped finely
1 chicken stock cube
2 tbsp pine nuts
2 tbsp fresh parsley, finely chopped
10 medium mushrooms, chopped
100g calamari tentacles, chopped into small pieces
2 tbsp olive oil
2 tbsp olive oil
1 lemon, juiced
400g diced tomatoes
400g tomato salsa
2 dried bay leaves
2 garlic cloves, minced
¼ cup white wine
Salt & Pepper
Cook the quinoa as per packet. Add the chicken stock to the water. Once cooked set aside to cool.
While the quinoa is cooking, place a small pan on low to medium heat, drizzle some olive oil and pan fry the tentacles until they soften. Remove from the pan and set aside.
In a medium bowl, place the chopped parsley, shallots and mushrooms, and add the cooled quinoa and tentacles. Season with salt and pepper. Mix all the ingredients together and set aside.
Use a spoon and stuff each squid to about 2cm from the top and close with a toothpick. Set aside.
Place a large pan on medium to low heat. Drizzle the pan with olive oil and add garlic cloves. Once the pan has started to heat, add the diced tomatoes, tomato salsa, white wine, bay leaves, salt and pepper. Allow the sauce to simmer. Once the sauce is heated turn the heat to low and add the stuffed squid making sure to cover each calamari with the sauce. Cook for 10 minutes or until the squid softens.
Once the squid is cooked remove from the heat and squeeze lemon juice and serve.