Directions:
- Clean the squid, discarding the heads, ink sacs and backbone.
- Cut off the tentacles and set aside the squid tubes.
- Cook the tentacles in boiling water for 10 minutes.
- Drain, chop and place in a bowl.
- Add the remaining ingredients (except the oil) seasoning with salt and pepper to taste.
- Mix well to form the stuffing.
- Stuff the squid with this mixture, allowing for it to expand to double its size, and sew up the opening with thread.
- Place the stuffed squid in an ovenproof dish and drizzle with the oil.
- Bake in a preheated moderate oven (180°C, 350°F, Gas Mark 4) for 1 hour or until tender.
- Serve immediately, garnished with the chopped fresh fennel leaves.
- Serve one pocket per person as an entree or two for a main course.
- As a main, you could add some baked fennel and baked potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.5 Kcal (1233 kJ) | ||
| Calories from fat | 125.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.93g | 21% | |
|---|---|---|---|
| Cholesterol | 481.2mg | 160% | |
| Sodium | 252.53mg | 11% | |
| Potassium | 506.46mg | 11% | |
| Total Carbs | 6.71g | 2% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 32.74g | 65% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 2.4mg | 13% | |
| Calcium | 79.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 134.84 Kcal (565 kJ) | ||
| Calories from fat | 57.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 21% | |
|---|---|---|---|
| Cholesterol | 220.33mg | 160% | |
| Sodium | 115.63mg | 11% | |
| Potassium | 231.9mg | 11% | |
| Total Carbs | 3.07g | 2% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 14.99g | 65% | |
| Vitamin C | 5mg | 18% | |
| Iron | 1.1mg | 13% | |
| Calcium | 36.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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