Filled squid tubes

Diane Archer
2.7 3
165 mins
165 mins


Servings: 4
  • 225 g Courgette
  • 1/2 (approx. 250 g) red and yellow pepper
  • 125 g Spring onions
  • 2 Garlic cloves
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 8 Cuttlefish tubes (cleaned ready for cooking; à approx. 100 g)
  • 1 egg (size M)
  • 2 Onions
  • 1/4 collar Thyme
  • 1 can(s) (850 ml) Tomatoes
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Sweet peppers
  • 8 wooden skewers


  1. 1

    Clean, wash and finely dice the zucchini. Clean, wash and also finely dice the peppers. Leek onions clean, wash and cut into fine rings. Peel garlic and chop finely.

  2. 2

    Heat 1 tablespoon of oil in a frying pan. Sauté the spring onions, garlic, peppers and zucchini. Season to taste with salt and pepper and fry at low heat for about 3 minutes. Meanwhile clean, wash and dry the squid tubes.

  3. 3

    Remove the vegetable pan from the stove and let it cool down a little. Put 1 tablespoon of vegetables aside for garnishing. Mix the egg with the rest of the vegetables. In the meantime, peel and finely dice the onions. Wash the thyme, shake dry, put a stalk aside for garnishing.

  4. 4

    Pluck the remaining leaves from the stems. Heat 2 tablespoons of olive oil in a frying pan, sauté onions in it, deglaze with tomatoes. Chop the tomatoes slightly with a spatula. Season with salt, pepper, sugar and paprika, bring to the boil and let it simmer at medium heat for about 6 minutes.

  5. 5

    In the meantime, fill the vegetables into the squid tubes and stick them together at the top with a wooden skewer. Put them into an ovenproof dish, spread tomato sauce over them and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 3/4 hours.

  6. 6

    Remove from the oven, sprinkle with vegetables put aside and garnish with thyme. Rice tastes good with it.

Nutrition Facts

340 kcal
14 g
12 g
38 g

Categories & Tags

Main Dishes