Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, stuffed squid with asparagus and tapenade. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Put squids into large baking tray. Tapenade is a spread from the south of France made with finely chopped olives and garlic. Here, roasted asparagus replaces the olives for a lighter, lower-sodium version that tastes of spring.
Stuffed squid with asparagus and tapenade is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Stuffed squid with asparagus and tapenade is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have stuffed squid with asparagus and tapenade using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stuffed squid with asparagus and tapenade:
- Make ready 4 squid, whole
- Take 1 onion, chopped
- Make ready 1 bunch asparagus
- Get 1 chili, dried
- Take 1 packages tomatoes, cherry
- Prepare 1 can Black olives
- Make ready 1 lemon
- Get 1 clove garlic
- Make ready 1/4 can anchovies
- Get 1 olive oil, extra virgin
- Prepare 1 salt
- Prepare 1 ground black pepper
This grilled stuffed squid or inihaw na pusit recipe is simple and straightforward. The result was a tasty and tender grilled squid. Stuff the marinated squid with scallions and onion mixture. Secure the head of the squid using a toothpick to prevent it from falling off.
Steps to make Stuffed squid with asparagus and tapenade:
- Preheat the oven to 280°F centigrade
- Put squids into large baking tray
- Fry chopped onion and cherry tomatoes (cut into halves) with olive oil and pepper
- Using the fried vegetables, stuff the squids, filling them to the top with stuffing
- Drizzle olive oil, salt and pepper over the squids and put into the oven with tin foil over the top and set a timer for 30 minutes
- Whilst the squid is cooking, cut the lemon in half and squeeze the juice from both halves into a beaker. Add olive oil, pepper, the anchovies, garlic and the chili and finally, the olives and blend into a sauce.
- Put tapenade into a bowl and refrigerate. Once the timer is up, take out the squid and remove the tin foil. Place back into the oven for another 10 minutes.
- During the final ten minutes, take out a griddle and drizzle olive oil into it and put into the asparagus. Cook for about 5 minutes and turn over for another 5. Take out of the griddle and put onto a plate.
- Finally, take out the squid from the oven, put onto plates, serve the asparagus and tapenade and enjoy!
David Seigal, executive chef at The Lobster Place and Cull & Pistol, shows us how to clean and prep squid. For the asparagus tapenade: In a bowl, lightly toss asparagus with salt and chill. Once chilled, stir in the red pepper flakes, vinegar and extra virgin olive oil. For the salmon Ready fresh squid rings and tentacles of an octopus with stewed potatoes and greens in rustic. SQUID Stuffed With ANCHOVY & PRAWNS
So that is going to wrap this up with this exceptional food stuffed squid with asparagus and tapenade recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
