Davidcito's Stuffed Squid
Davidcito's Stuffed Squid

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, davidcito's stuffed squid. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Davidcito's Stuffed Squid is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Davidcito's Stuffed Squid is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook davidcito's stuffed squid using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Davidcito's Stuffed Squid:
  1. Take 2 squid tubes
  2. Take 1 can stewed tomatoes
  3. Take 2 clove garlic, minced
  4. Take 1 beaten egg
  5. Get 4 tbsp olive oil
  6. Get 20 small oregano leaves, chopped
  7. Make ready 1 tsp chipotle pepper powder
  8. Take 1/4 tsp sea salt
  9. Take 1/4 cup bread crumbs
  10. Get 1/4 cup grated pecorino (romano) cheese
  11. Prepare 1/4 cup Italian parsley, chopped
  12. Take 200 grams squid tentacles, chopped
  13. Prepare 2 toothpicks
Steps to make Davidcito's Stuffed Squid:
  1. Heat 2 tablespoons of oil. Cut tentacles into small pieces and saute in hot oil for 3 minutes. Remove tentacles with slotted spoon and let cool.
  2. Add tomatoes, 1/2 teaspoon chipotle powder, sea salt and chopped oregano leaves to the oil, and simmer for 10 minutes.
  3. While sauce simmers, stir together remaining ingredients (sauted tentacles, egg, bread crumbs, parsley, chipotle powder) in a bowl. Stuff the squid tubes with this mix and weave a toothpick across the opening to shut it. Heat two more tablespoons of oil and brown squid tubes all over for about 5 minutes or until squid isn't releasing liquid anymore.
  4. Cover squid with sauce and simmer, covered for 30 minutes until squid is tender. Serve hot with sauce.

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