Ingredients for Stuffed Squid Seppie Ripine
- Squid
- 1 pound fresh clams
- Flat Leaf Parsley
- Garlic Clove
- Parmesan Cheese
- 1 large egg
- Breadcrumbs
- Salt And Black Pepper
- Olive Oil
- Dry White Wine
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How to Make Stuffed Squid Seppie Ripine
- Clean 1 pound of squid thoroughly. Remove the innards, fins, and beak. Rinse well and set aside.
- Scrub 1 pound of fresh clams. Place in a saucepan with 1/2 cup of water and bring to a boil. Shake the pan continuously for 5 minutes.
- Discard any unopened clams.
- Remove clams from their shells and roughly chop the meat. You should have approximately 1 cup of chopped clam meat.
- Wash and finely chop 1/4 cup of fresh parsley.
- Mince 2 cloves of garlic.
- In a large bowl, combine the chopped clam meat, parsley, garlic, 1/2 cup grated Parmesan cheese, 1 large egg, 1/2 cup breadcrumbs, 1 teaspoon black pepper, and 1/2 teaspoon salt. Mix well.
- Stuff the cleaned squid tubes with the clam mixture. Secure the opening with a toothpick or kitchen twine.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Gently fry the stuffed squid on all sides until lightly browned.
- Add 1/2 cup dry white wine to the skillet, season with salt and pepper to taste.
- Reduce heat to low, cover, and simmer for 30-40 minutes, or until the squid is tender and cooked through. Stir occasionally to ensure even cooking.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
5g
Fat
20g
Carbs
6g
