Squid stuffed with hazelnuts and almonds for the holidays

The most successful dish of these festive days were the “Squid stuffed with hazelnuts and almonds,” brought to the table on Boxing Day! …. could not be different, were a delight, tender and delicious!

The week before Christmas I was looking for a recipe for making these imaginary calamari which had decided to bring to the table, but there was something I didn’t like someone. … This is always the biggest challenge in your kitchen, please all the participants to the table, especially for the holidays when it has often been in many!

The grandfather, who was a prisoner of the Germans during the second world war, does not like potatoes, eat only the white ones (though not very loving even those) while the other can’t even nominate, then it should be disposed of all recipes with potatoes; my mother prefers fish to meat and does not appreciate the tomatoes that are often paired with the fish! Thankfully not all are so demanding, my grandmother always like everything … and my dad likes things good with him is difficult I can go wrong!!

The solution was that I made up my own recipe, inspired by the thousand that I read in the previous days, and here’s the result!

If you want to try it, it is ideal for those who are thinking of fish brought to the table for new year’s Eve, of course … tell me if you like!

SQUID STUFFED WITH HAZELNUTS AND ALMONDS

Ingredients for 5 people

10 squid fresh or frozen

100 g. of rice

120 g. between hazelnuts and almonds

5 dried tomatoes in oil

1 handful of raisins

2 tablespoons grated Parmesan cheese

400 g. of peas

1/2 glass of rose wine

1 onion

2 tablespoons chopped parsley

3 tablespoons extra virgin olive oil

to taste. Salt

to taste. papá

PREPARATION

First clean the squid tentacles dividend bags (this can even make the night before).

Offers to cook the rice in salted water.

Meanwhile Peel the almonds and hazelnuts by putting them in boiling water, dry them well and put them in the oven at 150 degrees for about ten minutes, checking them from time to time until they are roasted, after which chop and set aside.

Soak the raisins in warm water, chop the tomatoes, drain the rice al dente and set aside all these ingredients.

In a pan put half an onion after it has been finely chopped with a little olive oil and Brown, add the chopped squid tentacles coarsely with a knife, sfumateli with half of wine in hand and take them to area (just a few minutes so they remain tender), add fried rice, raisins, Sun-dried tomatoes and mix well then turn off the heat and add the parsley , parmesan, hazelnuts and almonds.

Fill the squid sacs with rice mixture then close them with a toothpick so the stuffing does not spill out.

In another pan put the other half of the onion after it has been finely chopped with a drizzle of olive oil and Brown, add the squid FRY both sides sfumateli with the remaining wine, then add the peas, a little hot water (it gets as Squid without cover), put the lid on and cook for 25 minutes, not more otherwise will become tough , remember to turn once halfway through cooking!