I love squid! Grilled, crumbed, fried, stuffed.. if it’s on a menu, its in my mouth! Remember, I grew up in South Africa, so we pretty much had excellently-prepared calamari at ANY restaurant 365 days a year. I live in the UK now, so I sadly have to settle on what we all have access to: frozen squid tubes at Tesco. I know, I know… it’s not ideal, they are smaller and not what I am accustomed to, but THIS recipe is fantastic and will make a lovely tapas / appetiser for two (and that is how the macros were calculated). If you choose to enjoy this recipe by yourself (or if you choose to increase the recipe amounts to serve more), simply use the plug-in below and adjust your macros accordingly. Enjoy…
* 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.
Toast the pine kernels in a hot, dry pan until golden. Remove from the pan and set aside to cool. Once cool, chop them into smaller pieces.
Using the same pan, heat one tablespoon butter (or lard) and lightly fry the chopped tentacle mixture and the finely chopped garlic for about a minute. Use a microplane to finely grate the lemon zest into the mixture. Halve the lemon and squeeze only the juice from one half into the pan to deglaze (catch the pips!). Stir to combine and remove the pan from the heat.
With the pan off the heat, add the chopped pine kernels along with the finely chopped sun-dried tomatoes, cream cheese and feta. Use a silicon spatula to break up the feta and allow the cheese to melt and combine into the mixture in the residual heat of the pan. Season the mixture with salt and freshly ground black pepper and set aside.
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 a little 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 stuffed ahead of time before cooking (stored covered in the fridge).
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Macro Details per serving
Nutritional Information per serving
Calories 539Kcal / 2255kJ
Fat 47g of which saturates 12g Carbohydrates 4.5g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 2.5g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.5g). 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.