Squid can be stuffed in as many ways as we can think of (always within common sense, of course), but we can choose to stuff it with meat, seafood, fish, vegetables... Normally when we think of stuffed squid it comes to mind. that typical recipe of our mother bathed in quite oily sauce and they tend to be, if nothing else, not very light.

In the proposal that we make to you in this post, we have thought about those people who are on a diet or who intend to reduce those couple of kilos gained after the holidays, that is why these calamari are made without fat and based on vegetables and protein.

Stuffed squid recipe

Ingredients

- 2 large squid - 2 eggs - 6 shrimp - 100 g of chicken - 1 tablespoon of milk - 1 tablespoon wheat bran - 3 crab sticks - 2 ripe tomatoes - 3 tablespoons of white wine - 1 onion - 1 garlic - Parsley, pepper and sweet paprika

Preparation:

We cook two eggs in a saucepan.

While we clean the squid well. We separate the fins and legs and reserve.

Chop half an onion very finely and grease a low saucepan with a little oil and remove the excess with a napkin. We put the saucepan with the onion over low heat for about 2 minutes, stirring constantly.

Add 2 tablespoons of water and let it simmer until it is done.

Meanwhile, chop the squid legs along with the fins and crab sticks with a little parsley, salt and pepper.

When the onion is ready, we will add the chopped mixture and let it cook over low heat.

While it is cooking, put the chicken in the meat along with the milk and a pinch of salt, blend and add to the previous mixture in the saucepan.

When it is golden, we add the 2 tablespoons of wine, stir well and let it evaporate; Add the prawns, stir and let them turn pink, remove them, peel, chop and add their meat to the saucepan again.

We let everything happen very slowly.

While it is finishing cooking, we will prepare the tomato sauce: we crush the tomato with the rest of the onion and a little parsley (first we sauté the onion in a little oil, then we add the crushed tomato and sauté slowly).

When the filling is ready (about 5 minutes), we add the two cooked and chopped eggs, add 1/2 tablespoon of sweet paprika and the well-ground wheat bran.

Finally, we fill the squid with the meat from the filling that we have prepared and seal it with a toothpick.

We mark the stuffed squid in the same saucepan through which we will have passed a paper napkin so that there are no remains. When they are golden, we add the tomato sauce and leave for about 10 minutes until the flavors are well integrated.