Stuffed squid with snapper and fregola in cherry tomato sauce

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1014, total fat 32 G., saturated fats 5 G., proteins 82 G., carbohydrates 95 G., fiber 7 G., cholesterol 400 mg, sodium 1520 mg, sugar 5 G.

Squid stuffed with shrimp paste and herbs is simmered in a light sauce with burst cherry tomatoes and served with fried snapper fillet over boiled fregola pasta with corn. A perfect summer dish for a special occasion! For a summery, colorful look, use cherry tomatoes of different colors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cherry tomato sauce

3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
A pinch of red pepper flakes
2 cups cherry tomatoes or grape tomatoes
1 cup chicken broth

Fregola

2 tbsp. fregola
1 tbsp. fresh corn kernels

Stuffed squid

340 g rock shrimp
0.5 tbsp. breadcrumbs
3 tbsp chopped fresh parsley
Extra-virgin olive oil, as needed
350 g of washed squid carcasses

Lucian

2 tablespoons extra-virgin olive oil
4 snapper fillets, 180g each, remove bones

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: squid, shrimps, cherry tomatoes, corn, red snapper

Cooking the dish according to the recipe:

Cherry tomato sauce:

In a medium saucepan, heat the olive oil, garlic, and red pepper flakes over medium heat. Cook until the garlic is fragrant, but not browned. Add the cherry tomatoes, stir, and coat with oil. Add the chicken broth and cook until the tomatoes burst, about 10 minutes. Continue cooking over medium heat.
Fregola:

Bring salted water to a boil in a medium saucepan. Add the fregola and cook according to package directions. Drain and toss the fregola with the corn. Season with salt to taste.

Stuffed squid:

Combine the shrimp, breadcrumbs, parsley, and a pinch of salt in a food processor. Process until a thick paste forms, adding olive oil if needed.
Transfer the shrimp paste to a medium-sized pastry bag and pipe the filling into the squid shells, filling them three-quarters full. Secure the holes with toothpicks.
Simmer the stuffed squid in tomato sauce for 5 minutes. Turn over and simmer until cooked through, another 5-7 minutes.
Lucian:

Heat olive oil in a medium skillet over medium heat. Season the fish with salt on both sides. Place the fish in the hot skillet, skin side up, and cook for about 3 minutes. Flip and cook the other side for another minute, or until cooked through. Remove the fish from the skillet.
To serve, arrange the fregola with corn on a plate, top with the snapper fillet and some stuffed squid. Drizzle with the cherry tomato sauce.