Simple Way to Make Speedy Stuffed squid with asparagus and tapenade - Free Download

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We hope you got benefit from reading it, now let's go back to stuffed squid with asparagus and tapenade recipe. To make stuffed squid with asparagus and tapenade you need 12 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Stuffed squid with asparagus and tapenade:

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

Steps to make 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!.

It doesn't get much better than this. Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. For the tapenade: Remove the stones from the olives then pulse all the ingredients in a food processor. While the pan is heating, place the asparagus in a deep dish.

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