Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, stuffed squid with asparagus and tapenade. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Stuffed squid with asparagus and tapenade is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Stuffed squid with asparagus and tapenade is something that I have loved my entire life.
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To get started with this recipe, we must first prepare a few components. You can cook stuffed squid with asparagus and tapenade using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed squid with asparagus and tapenade:
- Make ready 4 squid, whole
- Get 1 onion, chopped
- Make ready 1 bunch asparagus
- Take 1 chili, dried
- Make ready 1 packages tomatoes, cherry
- Prepare 1 can Black olives
- Take 1 lemon
- Prepare 1 clove garlic
- Make ready 1/4 can anchovies
- Take 1 olive oil, extra virgin
- Prepare 1 salt
- Make ready 1 ground black pepper
To make the tapenade put the olives, thyme, capers and parsley in a food processor and blend to rough chunks. Add the lemon juice and extra virgin olive oil - set aside until needed. Place a serving of puree on each plate, add the asparagus, top with a pork chop and a spoonful of tapenade. Squid stuffed with succulent rice and baked in a spicy tomato sauce.
Instructions to make Stuffed squid with asparagus and tapenade:
- Preheat the oven to 280°F centigrade
- Put squids into large baking tray
- Fry chopped onion and cherry tomatoes (cut into halves) with olive oil and pepper
- Using the fried vegetables, stuff the squids, filling them to the top with stuffing
- Drizzle olive oil, salt and pepper over the squids and put into the oven with tin foil over the top and set a timer for 30 minutes
- Whilst the squid is cooking, cut the lemon in half and squeeze the juice from both halves into a beaker. Add olive oil, pepper, the anchovies, garlic and the chili and finally, the olives and blend into a sauce.
- Put tapenade into a bowl and refrigerate. Once the timer is up, take out the squid and remove the tin foil. Place back into the oven for another 10 minutes.
- During the final ten minutes, take out a griddle and drizzle olive oil into it and put into the asparagus. Cook for about 5 minutes and turn over for another 5. Take out of the griddle and put onto a plate.
- Finally, take out the squid from the oven, put onto plates, serve the asparagus and tapenade and enjoy!
Place a serving of puree on each plate, add the asparagus, top with a pork chop and a spoonful of tapenade. Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this. Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish.
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