Stuffed Squid (Seppie Ripine) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I love squid and when I have time I make this. One of my favorites and always makes a nice presentation. Not sure where the recipe came from. Ingredients:
1 3/4 lbs squid, tubes |
14 ounces clams, using live clams is best, i have used canned but not as good |
3 sprigs flat leaf parsley |
1 garlic clove |
2 tablespoons parmesan cheese, grated |
1 egg |
3 -4 tablespoons breadcrumbs |
salt and black pepper, to your taste |
5 tablespoons olive oil |
1 1/4 cups dry white wine |
Directions:
1. Prepare the quid.
2. Wash and scrub the clams and boil for 5 minutes while continuously shaking the pan. You will need to discard any the unopened shells. Remove the clams from their shells and roughly chop the meat.
3. Was and finely chop the parsley.
4. Press or grate garlic.
5. Mix together the parsley, garlic, clam meat, parmesan, egg, and bread crumbs with lost of pepper and a good pinch of salt.
6. Stuff the squid and secure the opening with a toothpick or kitchen twine.
7. Heat the oil in a large pan, and fry the squid on all sides being gentle and stirring carefully.
8. Season with salt and pepper and add the wine.
9. Cover and simmer for about 30 minutes or until squid is done.
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