Ícone dishes

Squid Cannelloni with Açaí

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Imagem Squid Cannelloni with Açaí
Chef Glauce Medeiros


  • 35 oz / 4 squids of 8.8 oz each aprox
  • 1.8 oz / ½ chopped onion
  • 1.8 oz / ½ chopped green pepper
  • 3.5 oz / 1 chopped small zucchini (remove the seeds)
  • 3.5 oz/ ½ cup Açaí Native Berries Pure Unsweetened (1 sachet)
  • Olive oil
  • Salt to taste


Chop the onion, the pepper, the zucchini and reserve. Clean the squid, remove all the inside, wipe well, remove the skin and separate the fins. Open the squid body on the vertical mark of the meat. Remove the lateral excesses to make it more squared (or rectangular). With a very sharp knife, make light diagonal cuts on the inside of the squid, making a net drawing all over the cannelloni, being careful not to pass to the other side. Reserve in the refrigerator. Cut the head apart from the tentacles, remove the mouth (dark ball) and with the nail, remove as many suction cups from the tentacles (which have a harder texture).

For the filling, chop the fins, tentacles and burrs and set aside in a refrigerator. In a pan sauté the onion and the pepper with a little olive oil and salt. When they are very soft, add zucchini and sauté quickly. Add the chopped squid and also sauté quickly. Add the açaí, stir well and turn off the heat. Season the squid rectangles with salt to taste. Heat a frying pan with a wire of olive oil and place the rectangles with the flat portion down. He will roll himself up! Rotate to evenly brown. Remove and place the filling with a fork.