Greek Stuffed Calamari
The Greek stuffed calamari from Spoonsparrow delivers a generous dose of muscle‑building and satiating protein.
Ingredients
- 750 g small squid (pre‑cooked)
- Salt
- Pepper
- 2 tbsp lemon juice
- 250 g sheep cheese
- 1 tbsp heavy cream
- 1 tbsp chopped mixed herbs
- olive oil
- 4 shallots
- 2 Garlic cloves
- 100 g capers
- 200 ml white wine
- 1 tbsp chopped parsley
Instructions
-
1.
Wash and pat the squid dry. Cut off the tentacles, leaving them attached so that the body has an opening on the cut side. Mix the sheep cheese with lemon juice, cream, and herbs; season with salt and pepper. Fill the squid bodies with the cheese mixture and secure with toothpicks.
-
2.
Peel and finely chop the shallots and garlic, then place them in a heat‑proof dish. Add the squid with tentacles and capers, season with salt and pepper, and drizzle with olive oil. Pour in the white wine and bake in a preheated oven at 180°C for about 30 minutes. Periodically spoon liquid over the squid. If desired, enable the grill function during the last 5 minutes. Finally add parsley and adjust seasoning with salt and pepper. Serve the Greek stuffed calamari and enjoy.
