📝 About This Recipe
Transport your palate to the sun-drenched shores of the Mediterranean with this elegant, keto-friendly seafood masterpiece. Tender squid tubes are stuffed with a succulent mixture of chopped shrimp, aromatic herbs, and crunchy macadamia nuts, providing a sophisticated texture without the need for traditional breadcrumbs. Simmered in a vibrant garlic and white wine tomato broth, this dish is a low-carb celebration of fresh, coastal flavors that feels both indulgent and incredibly light.
🥗 Ingredients
The Squid
- 8 pieces Large Squid Tubes (cleaned, tentacles reserved and finely chopped)
Seafood & Herb Filling
- 1/2 lb Raw Shrimp (peeled, deveined, and finely minced)
- 1/4 cup Macadamia Nuts (finely crushed to resemble coarse crumbs)
- 3 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Lemon Zest (freshly grated)
- 1 large Egg (beaten, to bind the filling)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
Tomato Braising Liquid
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Shallot (finely diced)
- 1/4 cup Dry White Wine (or seafood stock for a strictly alcohol-free version)
- 1.5 cups Crushed Tomatoes (canned or fresh pureed)
- to taste Sea Salt & Black Pepper
👨🍳 Instructions
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1
Rinse the squid tubes thoroughly under cold water and pat them completely dry with paper towels. Set aside the tubes and finely chop the reserved tentacles for the filling.
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2
In a medium mixing bowl, combine the minced shrimp, the chopped squid tentacles, crushed macadamia nuts, parsley, dill, minced garlic, lemon zest, and red pepper flakes.
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3
Add the beaten egg to the seafood mixture and season with a pinch of salt and pepper. Stir well until the mixture is cohesive and slightly tacky.
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4
Using a small spoon or a piping bag with a wide tip, gently fill each squid tube with the seafood mixture. Be careful not to overstuff; leave about 1/2 inch of space at the top as the squid will shrink during cooking.
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5
Secure the top of each stuffed squid tube with a toothpick by weaving it through the flesh in a 'stitch' pattern to prevent the filling from escaping.
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6
Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat.
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7
Carefully place the stuffed squid in the pan. Sear them for about 1-2 minutes per side until they turn opaque and develop a very light golden color. Remove squid from the pan and set aside on a plate.
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8
In the same pan, add the diced shallots and sauté for 2-3 minutes until translucent and fragrant, picking up any browned bits from the bottom.
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9
Deglaze the pan by pouring in the white wine. Let it simmer and reduce by half, about 2 minutes.
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10
Stir in the crushed tomatoes and season the sauce lightly with salt and pepper. Bring the sauce to a gentle simmer.
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11
Lower the heat to medium-low and carefully return the stuffed squid to the pan, nestling them into the sauce.
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12
Cover the skillet with a lid and braise the squid for 15-18 minutes. The squid should be tender and the filling cooked through.
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13
Remove the lid and let the sauce simmer uncovered for another 2-3 minutes if you prefer a thicker consistency.
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14
Garnish with a final sprinkle of fresh parsley and a drizzle of extra virgin olive oil before serving.
💡 Chef's Tips
Always pat the squid dry before searing; moisture is the enemy of a good sear and can lead to rubbery texture. Do not overstuff the tubes! Squid contracts significantly when heated, and overfilled tubes may burst during the braising process. If you can't find macadamia nuts, blanched almond flour or finely chopped walnuts work as excellent keto-friendly binders. Use a toothpick to prick a tiny hole in the bottom of each squid tube before cooking; this allows air to escape and prevents the tube from expanding too much. Freshness is key for seafood—ensure your squid smells like the ocean (briny) rather than 'fishy'.
🍽️ Serving Suggestions
Serve alongside a bed of garlicky sautéed spinach or zucchini noodles to soak up the delicious tomato broth. Pair with a crisp, chilled glass of Sauvignon Blanc or an Italian Vermentino. Add a dollop of homemade lemon-garlic aioli on top for an extra boost of healthy fats and flavor. A side of roasted asparagus with shaved parmesan makes for a perfect low-carb accompaniment. For a complete Mediterranean spread, serve with a side of marinated olives and feta cheese.