Stuffed squid with asparagus and tapenade For the asparagus tapenade: In a bowl, lightly toss asparagus with salt and chill. Once chilled, stir in the red pepper flakes, vinegar and extra virgin olive oil. For the salmon Asparagus and Tapenade Verrine.

Ingredients of Stuffed squid with asparagus and tapenade

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

Stuffed squid with asparagus and tapenade instructions

  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!.

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. Transfer the mixture to a medium mixing bowl and set aside to cool. Clean the squid thoroughly and remove the heads from the tentacles and discard the heads.

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