Recipe: Appetizing Stuffed squid with asparagus and tapenade

Stuffed squid with asparagus and tapenade. Put squids into large baking tray. Season the asparagus from Huétor-Tájar, sautée and reserve for the squid stuffing. Finally fill the squids with the asparagus and transfer to a serving dish, season with virgin olive oil and crunchy garlic.

Here, roasted asparagus replaces the olives for a lighter, lower-sodium version that tastes of spring. This is a great recipe to make when you want to use up a bunch of asparagus that's been sitting in the fridge a. Stuffed squid (Turkish: Kalamar dolması) is a generic name for meals made of olive oil, Spanish onion, garlic, rice, tomatoes, salt, black pepper, mint leaves, parsley, squid and tomato juice. You can have Stuffed squid with asparagus and tapenade using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Stuffed squid with asparagus and tapenade

1. It's 4 of squid, whole.
2. It's 1 of onion, chopped.
3. You need 1 bunch of asparagus.
4. Prepare 1 of chili, dried.
5. Prepare 1 packages of tomatoes, cherry.
6. Prepare 1 can of Black olives.
7. You need 1 of lemon.
8. You need 1 clove of garlic.
9. You need 1/4 can of anchovies.
10. You need 1 of olive oil, extra virgin.
11. It's 1 of salt.
12. You need 1 of ground black pepper.

It is mostly popular in Turkey and Greece. Prepare the tapenade, mix the sun dried tomatoes with olives, one or two tablespoons of oil and a good teaspoon of pepper. To make the tapenade put the olives, thyme, capers and parsley in a food processor and blend to rough chunks. Add the lemon juice and extra virgin Heat a little oil in a large frying pan over moderate heat.

Stuffed squid with asparagus and tapenade step by step

1. Preheat the oven to 280°F centigrade.
2. Put squids into large baking tray.
3. Fry chopped onion and cherry tomatoes (cut into halves) with olive oil and pepper.
4. Using the fried vegetables, stuff the squids, filling them to the top with stuffing.
5. 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.
6. 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..
7. 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..
8. 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..
9. Finally, take out the squid from the oven, put onto plates, serve the asparagus and tapenade and enjoy!.

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. David Seigal, executive chef at The Lobster Place and Cull & Pistol, shows us how to clean and prep squid.