I posted an amazing Stuffed Squid tubes recipe a little while ago (it’s a fantastic recipe and I encourage you to try it). But, as a variation here, I used some of my Keto Basil Pesto and I combined it with cream cheese and finely chopped sun-dried tomatoes for the stuffing: TOO delicious! I often refer to my pesto, but it deserves the punt: its SO fresh, clean and full of flavour. Enjoy this dish as an appetiser between two people (as macros are calculated), or use the plug-in below to increase the yield to serve more.
* The weight of the raw squid as indicated in the ingredients is the weight after defrosting (if frozen) and any sludge removed from the inside of each squid tube. Frozen seafood often contains a "protective ice glaze" which is frustrating as it shows an inaccurate weight. Clean the tubes, slide out and discard any sludge and pat the squid dry before weighing.
To prep the squid, pull off the little fins/wings from the tubes. Keep the tentacles separate.
Finely chop the tentacles (discarding the little 'cartilage-type' hard piece at the base) as well as the little fins/wings, as pictured. Set aside while you make the filling.
Heat one tablespoon butter (or lard) and lightly fry the chopped tentacle mixture for about a minute. Remove the pan from the heat.
Place the cream cheese, pesto and finely chopped sun-dried tomatoes in a bowl and add the cooked tentacle mixture.
Mix well to combine.
At this time, preheat the oven to 170°C / 340°F and soak a few toothpicks in some water.
Fill a piping bag (fitted with a large, round nozzle) with the cream cheese mixture. Carefully fill each squid tube with the mixture until a little over three-quarters full. Use a toothpick in each to secure the top closed, in much the same way you would pin a hem.
To cook, heat the second tablespoon butter (or lard) in a griddle pan and fry the stuffed squid until lightly charred on all sides. (If you choose to make these on the BBQ, simply brush some olive oil directly onto the squid before placing on the grill.)
Transfer the charred squid onto a tray and place in the oven for 10-12 minutes to ensure they have all cooked through sufficiently and the stuffing is warmed through and melting.
Be careful when serving as the centres can be very hot. Allow to cool slightly, then slide out the toothpicks and serve on a sharing platter.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
These can be prepped and made ahead of time before cooking (and stored covered in the fridge).
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Macro Details per serving
Nutritional Information per serving
Calories 566Kcal / 2368kJ
Fat 51g of which saturates 16g Carbohydrates 4.6g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 2.6g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.6g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Sulphites (may be found in sun-dried tomatoes)
Eggs (may be found in some cream cheese)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.