Stuffed Squid with Couscous
- Lactose Free
- Energy Kcal 192
- Carbohydrates g 16.1
- of which sugars g 6.3
- Protein g 13.5
- Fats g 5.5
- of which saturated fat g 1.32
- Fiber g 3
- Cholesterol mg 52
- Sodium mg 480
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
- Note plus 5 minutes for the couscous to rest
PRESENTATION
Hey, let's talk about this dish, calamari ripieni di couscous. It’s like this amazing blend of the colorful and fresh vibes you’d find in Mediterranean cuisine, mixed with a genuine North African twist. So, couscous—seriously good stuff—is a staple in North African cooking and makes the perfect filling for squid. Really, it creates a meal that’s as eye-catching as it is simple to make. And listen, the couscous stuffing is packed with diced carrots, zucchini, and peppers, giving you that awesome mix of crunchy and soft textures. Just a quick sauté with spring onion and garlic gives it a savory base, while lime zest and mint leaves add a zesty and aromatic kick. This dish is all about being light and bright—like, it really captures the essence of summer in every single bite.
These calamari ripieni di couscous are versatile. Serve them as a standout main dish or as finger food for a laid-back get-together. Thing is, you’ve got to avoid overcooking the squid. A quick sauté in a hot pan with a splash of white wine keeps the squid tender—which is great—and not rubbery. You really, really get to enjoy the freshness of the veggies, mint, and citrus, making each ingredient pop. And look, if you want a break from traditional seafood recipes, this ricetta calamari ripieni offers a lighter twist. You can do them pan-cooked (calamari ripieni in padella) or baked for a different texture (calamari ripieni al forno). Whether it's a healthy dinner or a fun party snack, these calamari ripieni con couscous keep things juicy, flavorful, and just full of life. Plus, they bring a bit of Mediterranean sunshine to your table. Really, they offer a taste of that beautiful region's culinary magic. Enjoy this dish—it satisfies your hunger and kinda transports you to those sunny coasts and aromatic breezes, right from your home. Pretty cool, huh?
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- INGREDIENTS
- Couscous ½ cup (100 g) - precooked
- Calamari (squid) 1.1 lbs (500 g)
- Carrots 1
- Zucchini 1 - small
- Fresh scallion 1 - small
- Red peppers ½
- Garlic 1 clove
- Water 0.375 cup (100 ml)
- Dry white wine 1 glass
- Lime peel 1
- Extra virgin olive oil 4 spoonfuls
- Mint to taste
- Thyme to taste
- Black pepper to taste
- Fine salt to taste
How to prepare Stuffed Squid with Couscous
To prepare the stuffed squid with couscous, start by pouring the couscous into a bowl. Salt it, season with a drizzle of oil 1, and pour the same amount of boiling water 2. Cover the bowl with plastic wrap and let it rest until the couscous has swollen, doubling its volume 3.
In the meantime, focus on cleaning the squid. For detailed instructions on how to perform this operation, consult the Cooking School: how to clean squid, which you can find here. Carefully wash them under running water and make a small incision with a knife at the end of the mantle, enough to grab a flap of skin and pull the coating away with your hands or with the help of a knife. Then gently detach the head from the mantle 4, remove the cartilage pen found inside the mantle, and the innards. Take the extracted head and separate the tentacles 5. Then chop the tentacles and set them aside in a small bowl 6.
At this point, wash the vegetables carefully. Take the carrot, peel it, and after cutting it lengthwise, form small cubes 7. Trim the zucchini, cut it in half, and dice it 8. Peel the fresh scallion, trim it, and slice it 9. Remember that all the vegetables should be cut into small pieces, which will form part of the squid filling. Consult our Cooking School: how to cut vegetables to discover the best way to cut your vegetables.
Take the bell pepper and after trimming it and removing the hard inner part with its seeds, use only half. Divide half of the bell pepper into strips and cut these into cubes 10. Then peel a clove of garlic and remove its internal germ, pour 2 tablespoons of extra virgin olive oil into a non-stick pan, and sauté the garlic until golden 11. Then add the finely chopped scallion 12 and let it brown. To avoid burning the sauté, add half a glass of water (or vegetable broth).
Add the diced carrots and bell pepper (13-14), let cook for 5 minutes, and meanwhile salt and pepper to taste. When the vegetables start to soften, add the diced zucchini 15.
Also add the chopped squid tentacles to the mixture 16 and let cook for another 2 minutes. After this time, turn off the heat, add the couscous 17, which will have doubled in volume when soaked in water, and grate the lime zest 18, previously rinsed under running water.
To enrich the filling with an additional hint of fragrance, wash a sprig of fresh mint, remove the leaves, and add a few leaves 19. At this point, take the emptied and cleaned squid, and with the help of a teaspoon, fill them with the mixture up to two-thirds of their capacity 20. Finally, seal the squid with a toothpick, to prevent the filling from spilling out during cooking 21.
Now take a non-stick pan, heat 2 tablespoons of extra virgin olive oil, and place the stuffed squid 22, then salt and pepper to taste. Cook the squid for 5 minutes on one side and 5 on the other, and to prevent the squid from becoming rubbery, deglaze with a glass of white wine during cooking 23. When the cooking liquid has reduced and the wine has evaporated, you can remove the squid from the heat, and finish by seasoning them with some thyme leaves. To present them creatively, cut them in half so the colorful filling is visible, and serve them on a bed of salad 24!