Stuffed Squid Recipe

4 from 2 votes

A delicious recipe for Stuffed Squid filled with a parsley and Parmesan bread crumb mixture and cooked until tender in a tasty tomato sauce.

Prep Time45

Cook Time1

Total Time1 45

Servings: people

Thoroughly clean the squid by flushing running water through the body and tentacles. Drain well. Then, finely chop the tentacles and fins and set them aside in a bowl.
Heat olive oil. Add the chopped tentacles and fins and chopped garlic clove. Fry until the liquid has evaporated.
Remove from the heat and allow to cool for 5 minutes. Combine breadcrumbs, pecorino Romano cheese, parsley, capers, salt, and pepper in a medium-sized bowl.
Taste and adjust the seasoning if needed.
If the filling seems dry, add a couple of tablespoons of tomato liquid from the canned tomatoes or a little extra olive oil.

Use a small spoon to stuff the filling into the squid tubes. Push the filling right down into the tip, but don’t overfill. Close the ends with a toothpick. Use a toothpick to prick the stuffed squid all over. Set aside while you prepare the sauce.
Pour olive oil into the same large frying pan or skillet where you cooked the tentacles. Add chopped garlic clove. Place the pan over medium heat. Saute until the garlic sizzles and starts to smell delicious. Don’t let the garlic color.
Deglaze with the white wine, scraping up any stuck-on bits. Simmer until you can't smell the alcohol.
Stir in the tomatoes, crushing well with a fork. Add olives, capers, parsley, salt, and pepper, then bring to a simmer.
Add stuffed squid into tomato sauce.
Simmer gently with the lid on for 30-60 minutes or until the squid is tender when prodded with a fork. Turn the squid over in the sauce from time to time. If the sauce reduces too much, add a little water to thin.

Remove the stuffed squid and set aside. Combine the sauce with the cooked pasta. Slice the stuffed squid and arrange on a platter. Pasta and sauce can be serve as a first course followed by sliced squid. Alternatively, serve pasta together with the platter of stuffed squid.
Alternatively, serve simply with crusty bread.

Use high-quality bread for the stuffing. Not the squishy, fluffy type. Remove the crusts and tear it into pieces. It should be rather dry.

Tips for Success

Choose smaller squid that are similar in size: This ensures even cooking and tender results, since smaller squid are naturally more delicate.
Stuff gently: Don't overstuff the squid - you want the filling to reach the tip without causing it to burst. A little leakage can happen, but it won't affect the flavor if you keep an eye on it while cooking.
Prick the squid after stuffing: Use a toothpick to make small holes all over the stuffed squid. This will help prevent them from bursting while cooking.
Turn and adjust the sauce as needed: While the squid cooks, occasionally turn them in the sauce for even cooking. If the sauce thickens too much, simply add a little water to thin it out. Finally, be sure to taste the sauce and adjust the seasonings to your preference before serving.