Aluminum in the kitchen

Summer Recipe – Stuffed Squid


  • 17 oz squid
  • 3 oz couscous
  • 1 carrot
  • 1 courgette
  • 1 shallot
  • ยฝ red pepper
  • 1 glass Dry white wine
  • 1 lime zest
  • 4 tablespoons evo oil
  • 1 clove of garlic
  • Black pepper
  • Salt


Cook the couscous in a pan with a drizzle of oil, half a teaspoon of salt and a glass of water for about 5 minutes. Wash and clean the squid both internally and externally. Then cut the carrot, courgette, shallot, pepper into cubes and fry all the ingredients in a pan with two tablespoons of oil, salt, pepper and half a glass of warm water. After about 10 minutes, turn off the heat and add the couscous by grating the lime zest. Mix the ingredients and fill the squid with the help of a teaspoon. Close them with a couple of toothpicks and place them in a pan adding a couple of tablespoons of oil and a clove of garlic. Cook the squid for 5 minutes on one side and 5 minutes on the other and simmer with a glass of white wine. Serve with salad on our aluminum plates.


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