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Stuffed squid with bulgur and quinoa

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Stuffed squid with bulgur and quinoa

YOU WILL NEED

Saganaki tomato

Sun-dried tomato pesto

Garlic paste

Balsamico

INGREDIENTS

3-4 large cleaned squids

50g Balsamico Sauce (Art. 55053)

150g Tomato Saganaki Mise en Place Sauce (Art. 55752)

20g Sun-Dried Tomato Pesto (Art. 55654)

1 tbsp Garlic Paste (Art. 55014)

50g quinoa

100g bulgur

1 zucchini

1 Florina pepper

50g crumbled feta cheese

1 tbsp finely chopped fresh mint

1 tbsp finely chopped fresh dill

½ glass of white wine

200g water

50g olive oil

COOKING INSTRUCTIONS
  1. In a saucepan, sauté the diced pepper and zucchini, then add the white wine, Saganaki Sauce, and Sun-dried Tomato Pesto.
  2. Add the bulgur, quinoa, and water. Boil for 5 minutes, then remove from heat and add the herbs and feta cheese.
  3. Once the filling has cooled, stuff the squid and close with a toothpick. Place in a baking dish, drizzle with olive oil, and season with salt and pepper.
  4. Bake in a hot oven for 15 minutes. Before serving, caramelize in a grill pan with the Balsamic Sauce. Serve ideally with a green salad.

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