Squid stuffed with seafood, baked in creamy sauce
5 servings
40 minutes
Stuffed squid with seafood, baked in creamy sauce is a refined dish of Mediterranean cuisine filled with the aromas of sea freshness. The origins of this recipe trace back to coastal regions where seafood is valued for its delicate taste and richness in nutrients. Tender squid bodies soaked in creamy dill and lemon sauce reveal their juiciness, while cuttlefish and mussels add depth of flavor. Baking in the oven makes the texture perfectly soft, allowing the sauce to absorb into the filling. This dish is perfect for a romantic dinner or festive feast, offering a sense of sophistication and enjoyment of Mediterranean culinary art.
1
Thaw all seafood. If the squid eggs are too large, slice them into rings.
- Cuttlefish eggs: 300 g
- Mussels: 300 g
2
Dip the squid bodies (even if cleaned) in boiling water for 1 minute. Then clean them if necessary and leave to dry.
- Squid: 5 piece
3
In a pan, sauté squid and mussels in a drop of olive oil for 2-3 minutes, drizzling with lemon juice. Then add a cup of cream and bring to a boil.
- Cuttlefish eggs: 300 g
- Mussels: 300 g
- Lemon: 0.5 piece
- Single cream 10% fat: 1 glass
4
Add finely chopped dill and cook for another 5 minutes, seasoning with salt and pepper, stirring constantly.
- Dill: 1 bunch
5
Prepare a baking dish and cover it with foil.
6
Stuff the squid bodies with the prepared mixture and place them in a dish. Pour the remaining cream on top. Cover everything with foil.
- Squid: 5 piece
- Single cream 10% fat: 1 glass
7
Bake in a preheated oven at 200 degrees for 15 minutes.
