Stuffed Squid with Vegetables and Shrimp (Totani Ripieni di Verdure e Gamberi)
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Squid (Totani) | 200g – 800g |
| Shrimp (Gamberi) | 300g |
| Red Bell Pepper | 50g |
| Green Bell Pepper | 50g |
| Yellow Bell Pepper | 50g |
| Carrots | 50g |
| Green Beans (Fagiolini) | 50g |
| White Wine | 30ml |
| Extra Virgin Olive Oil | 30ml |
| Salt | To taste |
| Black Pepper | To taste |
| Rosemary | To taste |
| Parsley | To taste |
| White Onion | ½ |
| Leek | ½ |
| Water | 500ml |
| Butter | 25g |
| Garlic | ½ clove |
| Peppercorns | To taste |
| Peas (Pisellini) | 500g |
| Additional Water | 200ml |
| Thyme | To taste |
Instructions:
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Prepare the Squid and Shrimp:
Begin by cleaning the squid. Gently detach the tentacles from the body and set them aside. Remove the shells from the shrimp and set them aside as well. Slice the leek finely.
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Prepare the Broth:
In a medium-sized saucepan, add the water, white onion, leek, half a garlic clove, shrimp shells, shrimp heads, parsley, and peppercorns. Heat over medium heat and allow it to simmer. Skim off any impurities that float to the surface using a slotted spoon. This will create a flavorful broth to enhance the filling. -
Prepare the Vegetables:
While the broth is cooking, wash the bell peppers and remove the tops and seeds. Cut the peppers into half-centimeter wide strips. Do the same with the carrots (after peeling them), and trim the ends off the green beans. Combine strips of each color of bell pepper and cut them into equal-sized pieces for even cooking. -
Sauté the Vegetables:
In a large frying pan, heat some extra virgin olive oil. Add the garlic and rosemary and sauté briefly to release their flavors. Then add the bell peppers, green beans, and carrots. Sauté the vegetables for about 3-4 minutes over low heat, ensuring they remain slightly crisp. -
Assemble the Stuffed Squid:
Lay a piece of plastic wrap on a flat surface. Arrange five strips of vegetables in a row, alternating the colors of the peppers. Place two shrimp on top of the vegetables, then cover with more vegetable strips. Roll the plastic wrap tightly around the vegetables and shrimp, leaving the ends open. -
Stuff the Squid:
Gently insert the rolled vegetables and shrimp into the squid bodies. Carefully remove the plastic wrap once the squid is stuffed. This will help keep the filling in place while cooking. -
Cook the Stuffed Squid:
Heat a large pan with some olive oil over low heat. Add the stuffed squid to the pan and let them sear on both sides. Once seared, pour in the white wine and allow it to cook off. Cover the pan with a lid and cook the squid for about 15 minutes, ensuring the squid is fully cooked but tender. -
Prepare the Peas:
In another small saucepan, heat a little olive oil. Add the peas and sauté for a few minutes. Pour in the additional 200ml of water and cook the peas for a few more minutes until tender. -
Serve:
Once the squid is cooked and the peas are ready, plate the stuffed squid with the sautéed peas on the side. You can garnish the dish with fresh parsley and a drizzle of olive oil if desired.
Enjoy this Mediterranean-inspired dish that combines the sweetness of shrimp with the savory flavors of stuffed squid and vegetables, creating a delicious and elegant meal perfect for any occasion.
