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Calamari Stuffed with Pancetta and Vegetables

Servings: 4


INGREDIENTS

  • 500 g (8 large or 12 – 16 smaller) squid – cleaned
  • 82 g (1/2 cup) – keto bun – center only – diced into very small pieces
  • Stuffing
  • 70 g (3 oz) pancetta or pork belly – chopped into very small pieces
  • 42 g (3 tbsp) of olive oil – for grilling
  • 68 g (5 tbsp) olive oil – for stuffing
  • 40 g (1/4 cup) carrots – grated
  • 8 g (1 tbsp) garlic – grated
  • 80 g (3/4 cup) celery – diced into very small pieces
  • 100 g (1 cup, or one bulb) – fennel bulb - diced into very small pieces
  • 1/2 g (1/2 tsp) thyme powder
  • 1-2 bunches fresh rosemary
  • 6 g (1 tsp) salt
  • 2 g (1 tsp) black pepper
  • Other
  • 14 g (1 tbsp) olive oil – drizzling over prepared stuffed squid
  • 15 g (1 tbsp) lemon juice – freshly squeezed
  • 1 lemon wedge for garnishing (not included in macros)

DIRECTIONS

  • 1.   Clean your squid or purchase cleaned squid with tentacles. Rinse under cold running water and set aside

  • 2.   Prepare and weigh your vegetables: grate the carrots, onion and garlic. Chop the celery and fennel bulb into very small pieces

  • 3.   Cut the pancetta or pork belly and the squid arms into thin strips and then chop into very small pieces

  • 4.   Heat a grilling pan and add 3 tbsp of olive oil. When oil is sizzling add the pancetta/pork belly and squid arms, carrots, celery, fennel, onion and garlic. Place the fresh bunch of rosemary into the pan. Season with salt. Stir and cook on low heat until the vegetables are translucent, and the pancetta/pork belly is done (but not crispy). Remove the rosemary and discard

  • 5.   When stuffing is done, place into a mixing bowl and add 2 tbsp of olive oil and the pepper. Toss to combine

  • 6.   Use a teaspoon to insert the stuffing into each squid. Quantity of stuffing needed per squid will depend on the size of your squid. Do not overstuff as the squid will shrink as it cooks. Use a toothpick to seal the opening

  • 7.   Heat up the grill pan, and add the olive oil. Reduce heat to low and lay your stuffed squid perpendicular to the grill ridges. Cook for 5-6 minutes on the first side then flip and cook 5-6 minutes on the other side. Remove from heat and place on a platter

  • 8.   Finish by drizzling the tablespoon of fresh lemon juice on top and then the tablespoon of olive oil. Garnish with the fennel leaves and a wedge of lemon. Enjoy!
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART

FYI

These Croatian stuffed squid are amazing served warm as appetizers or serve 3-4 as your main course. The stuffed squid can be prepared the day before and refrigerated (covered and sealed well with cling wrap) until you are ready to serve them. The flavors will develop and the taste of the stuffed squid will be even more flavorful the next day.

The texture of the squid is firm but soft, and taste is very mild, not fishy at all. The vegetables in the stuffing perfectly complement the squid and the pancetta/pork belly also works exceptionally well, adding a wonderful layer of flavor to the overall taste experience.


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  • author By Angela Wilkes
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  • Cuisine: Croatian
  • Category: Fish
  • Created: August 17, 2018

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