Stuffed Squid With Eggs Recipe
Stuffed Squid With Eggs for 4 Servings
4 cloves of garlic
1 green hot pepper
fresh basil and parsley to taste
1 teaspoon of grated lemon peel
salt and pepper to taste
2 tablespoons of olive oil
1 cup of white wine
1 tablespoon breadcrumbs
2 hard boiled eggs
Cut the onion, carrot, pepper and garlic.
Season and season with pepper. Place them in a small tray that fits the Airfryer container.
Pour the olive oil and the wine, add the lemon peel and cook the black natural vegetables for 10 minutes in the machine, preheated to 180 degrees.
Remove the cooked vegetables, mix them with basil and parsley and remove half.
Mix with breadcrumbs and eggs cut into cubes.
Fill the squid with the egg mixture, pinch the holes with a toothpick and pierce them in different places. Give lightly.
Put the squid in the tray with the other vegetables and cook for 10 minutes in the Airfryer.
Serve hot squid with cold white wine. To enjoy!
That’s why I tried to Airfryer how to cook cooked and seafood at the same time. You just need a small tray to put in the container instead of the frying basket. So quickly and easily, the squid became tender and juicy, and the fresh sauce tasted of fresh rather than stewed vegetables. As a base I used the recipe for stuffed calamari, which I changed to my taste.