Everyone knows about health benefits of using seafood and a squid is not the exception. It is good for bone health, relax nerves and muscles, boost the immune system, reduce the blood pressure, lower cholesterol level and helps our body to absorb iron and lose weight.
It serves not only as a good source of protein, minerals and nutrients, but is also a well-known and beloved ingredient in many dishes all around the world.
Don’t miss the chance to try our stuffed baby squids with creamy feta-spinach filling and white wine sauce.
- 12 baby squid tubes, 3-4 inches long
- 2 cups spinach
- 1 1/2 cups feta
- 1 lime
- 1 medium garlic clove, crushed
- 2 shallots
- 1 cup dry white wine
- 2 tbsp olive oil
- 1 tbsp butter
- bunch of parsley
- sea salt and freshly ground black pepper to taste
How to cook stuffed squid?
Clean the squid tubes if not pre-cleaned. Cut off the tentacles, scrape off the skin and push out anything remaining inside. Rinse and dry the tubes. Whisk together 1 tablespoon olive oil, juice of 1/2 lime, salt and pepper and let the squids marinate in this mixture for 20 minutes.
Meanwhile, rinse and finely chop the spinach. Put it in skillet, blanch and let to cool. Crumble feta cheese with a fork, add crushed garlic, spinach, black pepper and mix well to combine. Stuff each squid with feta-spinach mixture (about 2/3 full) and secure the ends with a toothpick to hold in the filling.
Heat the oil in a cast iron skillet, put stuffed tubes and fry on both sides for 2 minutes or until golden. Remove from the pan and set aside.
In a pan melt 1 tablespoon butter, add crushed shallots and cook until soft. Then add chopped parsley, pour the wine and simmer for 10 minutes. Set the heat to low, add squid tubes and cook for another 5 minutes.
Transfer the tubes to the plates, pour with sauce and serve with a lime wedge.