Stuffed Squid Recipe

Ingredients

( for 4 people )

12 squid
4 fresh red onions, quartered
40 g pine nuts
2 canned anchovies fillets
3 tbsp apple cider vinegar
12 basil leaves
3 tbsp İçim Butter, melted
Salt, black pepper

Preparation

Pull the squid’s head (tentacled part) away from the body and clean the inside, pulling it out so that it also removes all internal organs. Remove the transparent bone inside the body and swim the skin. Remove the eyes with the help of scissors. Remove the beak, which is located in the middle of the tentacles. Put the tentacles in a saucepan and add 2-3 tablespoons of olive oil and 2-3 tablespoons of apple cider vinegar to it. Cover the pot and cook for 10 minutes on low heat, then drain the tentacles and remove them from the pot.

Chop the cooked tentacles together with the pine nuts with the help of a knife. Fill the squid pouches with this mixture and place one basil leaf in each squid. Fasten the mouths of the squid sacs with toothpick sticks.

Place the squids and onions on a baking sheet. Add 80 ml of olive oil to it, add salt and pepper and bake in the oven at 180 degrees for 10-15 minutes. Remove the tray from the oven and serve the squids sprinkled with marjoram.