Ingredients for 4 people
- 6 medium squids;
- 150 g breadcrumbs;
- Half an orange;
- Half a grapefruit;
- 1 lemon;
- 1 clove of garlic;
- Parsley to taste
- Salt
- Pepper;
- L’Equilibrato EVO oil
- White wine to taste
- Pistachio grain to taste;
Procedure:
- Clean the squid
- Cut the tentacles into small pieces and put them in a frying pan with a clove of garlic and L’Equilibrato EVO oil, and start to brown.
- Remove the garlic clove.
- After a few minutes, add the breadcrumbs and brown them, season with salt and pepper and as soon as they are ready, pour them into a bowl.
- Allow to cool.
- Grate and add the zest of half a lemon, half a grapefruit, half an orange and the chopped parsley. Mix the mixture and fill the squid with it, taking care to compact the filling well.
- Close with a toothpick.
- Prick the squid with the toothpick to prevent it from bursting.
- Flour and set aside until all the squids are filled.
- Place the squid in a casserole dish with a little L’Equilibrato EVO oil and brown on all sides over a high heat.
- Deglaze with white wine and let it evaporate, add the juice of the lemon, half orange and half grapefruit and also some water.
- Continue cooking with the lid on for 10 minutes.
- Turn off the heat when the liquid has thickened.
- Cut the calamari into rounds and add the cooking juices and pistachio grains on top.
- Serve inmediately!