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Ingredients
12 squid with tentacles, about 1 ½ pounds
2 heads Treviso or regular radicchio, quartered and cored
½ cup extra virgin olive oil
2 ½ ounces pancetta, finely diced
2 cloves garlic, minced
1 tablespoon minced ginger
3 scallions, minced
⅔ cup dry bread crumbs
3 tablespoons Asian fish sauce
2 tablespoons red wine vinegar
Salt and black pepper
Nutritional analysis per serving (4 to 6 servings)
18 grams carbs; 404 milligrams cholesterol; 429 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 26 grams fat; 1 gram fiber; 969 milligrams sodium; 31 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove squid tentacles and chop fine. Rinse and dry squid bodies. Finely chop one head Treviso or radicchio. Shred second head in strips ½-inch wide; keep separate.
- Step 2
Heat 1 tablespoon oil in large skillet. Add pancetta and cook over medium heat until starting to brown. Add garlic, ginger and tentacles, and sauté about a minute. Add chopped Treviso or radicchio and scallions. Cook until softened. Stir in bread crumbs and fish sauce, stir about a minute, add a tablespoon or two of water to release crumbs clinging to pan, and transfer to a bowl.
- Step 3
Stuff squid bodies with mixture, not packing too tightly and leaving ½-inch headroom. Secure with toothpick. Rub with 1 tablespoon oil. Preheat broiler to very hot.
- Step 4
Heat remaining oil in skillet, add shredded Treviso or radicchio, and cook until wilted. Stir in vinegar, toss, season with salt and pepper, and transfer to a platter.
- Step 5
Broil squid close to source of heat 1 ½ to 2 minutes on each side, until barely browned. Place on bed of wilted salad and serve.
Private Notes