Try this Squid Stuffed with Clams or Scallops recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 deg F. Rinse squid and drain. Chop tentacles coarsley. Set aside. Saute shalot and garlicin butter over medium heat in a heavy skillet until soft. Add tomatoes, tentacles, clams or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes. Remove from heat, stir in breadcrumbs and egg. Spoon stuffing mix into squid bodies, tie ends closed with kitchen string and arrange in a single layer in a baking dish. Cover and bake about 1 hour or until tender.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 508 | ||
Calories from Fat: 481 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.5g | 71 % | |
Saturated Fat 33.3g | 166 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 190.3mg | 59 % | |
Sodium 82.9mg | 3 % | |
Potassium 65.5mg | 2 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.3g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 508
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