Simple Way to Make Homemade Stuffed squid with asparagus and tapenade

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

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

This is gonna smell and look delicious. Stuffed Squid with Cherry TomatoesThe Taste San Francisco. pepper, mozzarella. Heat a large sauté pan over a medium heat and add a good glug of olive oil. Drain and immediately place asparagus in ice water.

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!

Heat a large sauté pan over a medium heat and add a good glug of olive oil. Drain and immediately place asparagus in ice water. Place in a food processor; add the parsley, sunflower kernels, lemon juice, orange juice, oil, syrup, garlic, salt, pepper flakes and pepper. To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture,. Instructions In a small mixing bowl add the cream cheese, garlic powder and some black pepper and mix well to combine.

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