Filled squid tubes
easy
165 mins
165 mins
Ingredients
- 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
Directions
- 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
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
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
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
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
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
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