How to Prepare Tasty Stuffed squid with asparagus and tapenade

Stuffed squid with asparagus and tapenade. Season the asparagus from Huétor-Tájar, sautée and reserve for the squid stuffing. Finally fill the squids with the asparagus and transfer to a serving dish, season with virgin olive oil and crunchy garlic. Tapenade is a spread from the south of France made with finely chopped olives and garlic.

Prepare the tapenade, mix the sun dried tomatoes with olives, one or two tablespoons of oil and a good teaspoon of pepper. Risotto Stuffed Squid With Tomato, Brandy and Cream SauceLulu's Notes. If you need a flavorful tapenade that is perfect for a party, intimate dinner with friends, or a fancy night in with a loved one, then this White Asparagus and Pumpkin Seed Tapenade is the palate pleasing way to start your next special meal. You can cook Stuffed squid with asparagus and tapenade using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Stuffed squid with asparagus and tapenade

1. 🢂 4 of squid, whole.
2. 🢂 1 of onion, chopped.
3. 🢂 1 bunch of asparagus.
4. 🢂 1 of chili, dried.
5. 🢂 1 packages of tomatoes, cherry.
6. 🢂 1 can of Black olives.
7. 🢂 1 of lemon.
8. 🢂 1 clove of garlic.
9. 🢂 1/4 can of anchovies.
10. 🢂 1 of olive oil, extra virgin.
11. 🢂 1 of salt.
12. 🢂 1 of ground black pepper.

Feel free to pick your favorite small containers to presen. Sunny Asparagus Tapenade. "I use fresh asparagus from the farmers market for this healthy spread, which can also be served as a dip. I like to make it for family gatherings." —Kathy Patalsky, New York, New York. To make the tapenade put the olives, thyme, capers and parsley in a food processor and blend to rough chunks.

instructions Stuffed squid with asparagus and tapenade

1. Preheat the oven to 280°F centigrade.
2. Put squids into large baking tray.
3. Fry chopped onion and cherry tomatoes (cut into halves) with olive oil and pepper.
4. Using the fried vegetables, stuff the squids, filling them to the top with stuffing.
5. Drizzle olive oil, salt and pepper over the squids and put into the oven with tin foil over the top and set a timer for 30 minutes.
6. Whilst the squid is cooking, cut the lemon in half and squeeze the juice from both halves into a beaker. Add olive oil, pepper, the anchovies, garlic and the chili and finally, the olives and blend into a sauce..
7. Put tapenade into a bowl and refrigerate. Once the timer is up, take out the squid and remove the tin foil. Place back into the oven for another 10 minutes..
8. During the final ten minutes, take out a griddle and drizzle olive oil into it and put into the asparagus. Cook for about 5 minutes and turn over for another 5. Take out of the griddle and put onto a plate..
9. Finally, take out the squid from the oven, put onto plates, serve the asparagus and tapenade and enjoy!.

Add the lemon juice and extra virgin Heat a little oil in a large frying pan over moderate heat. I made four different things for dinner!! First is panko baked tilapia, roasted parmesan asparagus as a side and mushroom olive tapenade as an appetizer. Stuffed squid (Turkish: Kalamar dolması) is a generic name for meals made of olive oil, Spanish onion, garlic, rice, tomatoes, salt, black pepper, mint leaves, parsley, squid and tomato juice. It is mostly popular in Turkey and Greece.