Best 14 Stuffed Squid Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

## Stuffed Squid: A Mediterranean Treasure

From the sun-kissed shores of the Mediterranean Sea comes a culinary masterpiece—stuffed squid. This delightful dish showcases tender squid tubes filled with an array of flavorful fillings, creating a harmonious blend of textures and tastes. Whether you prefer the classic combination of seafood and rice, the delicate sweetness of vegetables, or the tantalizing flavors of meat and cheese, our collection of stuffed squid recipes offers something for every palate. Savor the briny essence of the sea with our seafood-stuffed squid, where succulent shrimp, calamari, and mussels mingle with aromatic herbs and spices. For a vegetarian delight, try our vegetable-stuffed squid, featuring a vibrant medley of bell peppers, zucchini, and spinach, all enveloped in a rich tomato sauce. And for those who love a hearty meal, our meat-stuffed squid is a must-try, filled with savory ground beef, chorizo, and Manchego cheese. Each recipe provides step-by-step instructions, ensuring that you can recreate these restaurant-worthy dishes in the comfort of your own home. Get ready to embark on a culinary adventure and discover the delectable world of stuffed squid!

Check out the recipes below so you can choose the best recipe for yourself!

SQUID STUFFED SQUID



Squid Stuffed Squid image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1/4 cup finely chopped onion
1/2 teaspoon kosher salt
1 clove garlic, finely minced
8 to 10 whole squid (about 3 to 5 inches each)
2 ounces raw shrimp
1/4 cup fresh bread crumbs
2 tablespoons finely chopped tomato
2 teaspoon lemon zest
2 teaspoon finely chopped fresh ginger
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
2 cups prepared tomato or spaghetti sauce

Steps:

  • Preheat an oven to 375 degrees F.
  • Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
  • Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
  • Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
  • Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

ITALIAN STUFFED SQUID



Italian Stuffed Squid image

Make and share this Italian Stuffed Squid recipe from Food.com.

Provided by egydude

Categories     Squid

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

6 medium squid
1/4 cup Progresso Italian-style fine bread crumbs
2 tablespoons fresh parsley leaves
2 teaspoons fresh parmesan cheese
2 teaspoons minced garlic cloves
1 egg
salt and pepper
2 garlic cloves
1 (8 ounce) can diced tomatoes
1 teaspoon basil
1/2 teaspoon ground oregano
1/2 teaspoon ground rosemary
1/4 cup green pepper
1/4 cup dry white wine

Steps:

  • Clean squid or tubes and pat dry.
  • If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.
  • Blend well, add salt and pepper to taste.
  • Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.
  • Add remaining oil to skillet large enough to hold squid in a single layer.
  • Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
  • Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.
  • Remove toothpick from squid and serve whole or sliced, alone or with pasta.

SPICY STUFFED SQUID



Spicy Stuffed Squid image

Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this.

Provided by Althea

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h45m

Yield 4

Number Of Ingredients 18

1 cup water
½ cup uncooked white rice
3 squid
¼ cup raisins
¼ cup pine nuts
2 tablespoons olive oil
1 onion, chopped
3 cloves crushed garlic
salt and pepper to taste
2 tablespoons olive oil
2 (14.5 ounce) cans stewed tomatoes
1 onion, chopped
4 cloves crushed garlic
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
3 teaspoons anchovy paste
½ cup white wine
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
  • In small bowl combine the rice, raisins and pine nuts.
  • Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
  • In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
  • Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 50.3 g, Cholesterol 1.9 mg, Fat 19.1 g, Fiber 4.6 g, Protein 11.9 g, SaturatedFat 2.7 g, Sodium 924 mg, Sugar 15.6 g

STUFFED SQUID



Stuffed Squid image

Stuffed Squid with Sautéd shrimp, tentacles and vegetables like sweet turnips, celery and tomatoes. You can put any stuffing you prefer, from ground meat, seafoods to any vegetables you want. Then after Sautéing and stuffing, your choice of frying or baking.

Provided by pinoyhapagkainan

Categories     One Dish Meal

Time 46m

Yield 3 large squid, 3 serving(s)

Number Of Ingredients 14

3 large squid, cleaned
1/2 cup shrimp, chopped
1/2 cup carrot, diced into small cubes
1/4 cup celery, chopped
1 medium onion, chopped
4 garlic cloves, minced
1 medium tomatoes, chopped
1/2 cup flour
1 lemon
2 tablespoons soy sauce
2 eggs, beaten
1 pinch salt
1 pinch pepper
1/2 cup canola oil

Steps:

  • Pull the head and squeeze to remove the ink sack and set aside.
  • Remove both eye and the beak in the center of the tentacle.
  • Marinate the squid in soya sauce, lemon juice, salt and pepper for 30 about Minutes.
  • Put the head in boiling water and cook until tender, then chop into small pieces.
  • Heat oil in a pan, then add garlic,onion, tomato, chopped tentacles and shrimp,and sautéd for few minutes.
  • Season with salt and pepper, add flour mixture keep stirring . Cook for another 2 minutes. Set aside. Let cool.
  • Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
  • Heat up another wok; add oil and shallow fry squid for 3 minutes on each side.
  • Cooking Tips :.
  • For dipping sauce, combined soya with lemon juice and birds eye chilli.
  • You can add or use fish sauce instead of salt.
  • For thicker sauce, combine 3 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp balsamic or Chinese black vinegar, 2 tsp honey and a small ginger finely chopped.

STUFFED SQUID, LISBON STYLE



Stuffed Squid, Lisbon Style image

Provided by William Grimes

Categories     appetizer

Time 1h45m

Yield Six servings

Number Of Ingredients 25

1/4 pound slab bacon, cut into small dice
3 tablespoons olive oil
2 medium yellow onions, peeled and sliced thin
2 medium carrots, peeled and sliced thin
1 large garlic clove, peeled and minced
1/2 cup fish stock or bottled clam juice
1/2 cup dry white wine
3 tablespoons tomato paste
Juice of 1 large lemon
1 whole bay leaf (do not crumble)
1 1/2 pounds squid, cleaned, tentacles separated from body and reserved
2 tablespoons olive oil
1 tablespoon bacon drippings
1 medium yellow onion, peeled and chopped
1 small garlic clove, peeled and minced
1 small carrot, peeled and chopped
Reserved squid tentacles, washed well and coarsely chopped
1/4 pound prosciutto, finely minced
2 tablespoons tomato paste
2 cups fine, soft bread crumbs
1/4 cup dry white wine
1/3 cup water
1/4 teaspoon freshly ground pepper
1 tablespoon minced parsley
2 egg yolks, lightly beaten

Steps:

  • In a small, heavy skillet, saute the bacon in 1 tablespoon of the olive oil over moderate heat 5 to 6 minutes, or until the bacon bits are crisp; remove with a slotted spoon and drain on a paper towel.
  • Spoon 2 tablespoons of the bacon drippings into a large, heavy kettle, add the remaining olive oil and turn heat to high; reserve remaining 1 tablespoon dripping for the stuffing. When oil is very hot, add the onions, carrots and garlic. Saute over moderate heat, stirring often, about 5 minutes or until onions turn glassy. Mix in fish stock, wine, tomato paste and lemon juice; add the bay leaf. Bring to a low boil, then lower heat and simmer gently while you make the stuffing.
  • Make the stuffing: In a large, heavy skillet, heat the 2 tablespoons olive oil and the reserved 1 tablespoon of the bacon drippings. Add the onion, garlic and carrot and saute over moderate heat 5 minutes, or until the onions begin to turn glassy.
  • Add the chopped squid tentacles; turn heat to low, cover and steam 20 minutes.
  • Mix in the prosciutto, tomato paste, bread crumbs, wine, water, pepper and parsley and cook, stirring, 2 to 3 minutes, or until the mixture is very thick and pastelike.
  • Remove from heat, let cool slightly, then blend in the egg yolks.
  • Push the stuffing into each squid until about 3/4 inch from the top; close top with a toothpick. Do not stuff too near the top or too compactly, since the stuffing will expand when cooked.
  • Lay the squid in the kettle of simmering sauce; cover and simmer 1 hour. Remove the squid, spoon the sauce over it and serve with bacon bits sprinkled on top.

SQUID STUFFED WITH SPINACH AND HERBS



Squid Stuffed With Spinach and Herbs image

Make and share this Squid Stuffed With Spinach and Herbs recipe from Food.com.

Provided by Artandkitchen

Categories     Squid

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs squid
250 g spinach
5 tablespoons olive oil
1 finely chopped onion (small)
1/2 cup finely chopped herbs (mix of spearmint, parsley and basil)
1/2 cup rice
salt and pepper
2 tablespoons olive oil
1 finely chopped onion
2 finely chopped garlic cloves
2 grated tomatoes
1/2 cup wine (white or rose)
1 cup water
1 tablespoon chopped parsley

Steps:

  • Prepare squid: remove intestine, eyes and the jelly bone from squid. Rinse well and cut of the tentacles.
  • Clean rinse and chop spinach.
  • Heat olive oil in a pan and sauté onion and tentacles for 10 to 15 minutes.
  • Add spinach and hers and sauté for other 10 minutes.
  • Turn off heat and stir in rice, salt and pepper.
  • Stuff the squid taking care not to overfill them and place in a baking tin.
  • Heat olive oil and sauté onion and garlic.
  • Add remaining ingredients and cook for 5-10 minutes.
  • Pour the sauce over the squid and bake at 180°C/350F for about three quarters of an hour. Check the liquid from time to time and add more liquid (wine of water) if necessary.

Nutrition Facts : Calories 580.1, Fat 27.3, SaturatedFat 4.2, Cholesterol 529.4, Sodium 159.4, Carbohydrate 37.5, Fiber 3.5, Sugar 4.5, Protein 40.1

SQUID STUFFED WITH SPINACH AND RICOTTA CHEESE



Squid Stuffed With Spinach and Ricotta Cheese image

Make and share this Squid Stuffed With Spinach and Ricotta Cheese recipe from Food.com.

Provided by ngibsonn

Categories     Squid

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

12 squid, about 6 inches each, cleaned
1/2 lb ricotta cheese
2 lbs fresh spinach, steamed lightly, and liquid squeezed out
1/4 cup grated parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon grated nutmeg
2 tablespoons finely minced fresh parsley
1 egg, slightly beaten
2 tablespoons olive oil
2 garlic cloves, finely minced
1 1/2 lbs plum tomatoes, pureed in blender
1 tablespoon tomato paste
1/2 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary
1 1/2 tablespoons butter
3 tablespoons pine nuts or 3 tablespoons sunflower seeds

Steps:

  • Cut off tentacles so that you have just the body cavity.
  • Make sure to keep it whole so you can stuff it without leaks.
  • Reserve the tentacles.
  • Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,parsley and egg; set aside.
  • Heat the oil at medium in a large heavy skillet or saucepan.
  • Add the garlic.
  • Stir and cook for a few seconds.
  • Add the tomatoes.
  • Bring to a boil and add tomato paste.
  • Lower heat and add rosemary.
  • Simmer sauce for 25 minutes, stirring occasionally.
  • While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mixture.
  • If you overstuff them, they will explode.
  • You might also want to poke a hole or two in the body of the squid.
  • Fasten the opening of each squid with a toothpick.
  • After the sauce has cooked, place the stuffed squid in the simmering sauce.
  • Add the tentacles to the sauce.
  • Simmer for 3 to 4 minutes.
  • Then turn carefully and simmer for an additional 3 minutes.
  • While the squid is cooking, melt the butter in a clean pan and toss the pine nuts in the butter until golden.
  • Watch carefully; pine nuts have a tendency to burn.
  • Lift out stuffed squid to a warm, flat serving dish with sides.
  • Spoon sauce around and garnish with pine nuts.

ITALIAN STUFFED SQUID HOODS



Italian Stuffed Squid Hoods image

Make and share this Italian Stuffed Squid Hoods recipe from Food.com.

Provided by Latchy

Categories     Squid

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

120 g fresh sourdough breadcrumbs (2cups)
120 g goat feta cheese, crumbled
80 g chopped kalamata olives (1/2 cup)
1 tablespoon fresh oregano
1 fresh birds eye chile, finely chopped
salt & freshly ground black pepper
6 small cleaned squid, hoods
olive oil flavored cooking spray
baby romaine lettuce, leaves washed
lemon wedge, to serve
toasted bread, to serve

Steps:

  • Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper.
  • Spoon the mixture into the squid hoods and close the ends with toothpicks to secure.
  • Lightly spray with oil.
  • Preheat a grill pan or frypan preferably non stick and cook the squid heads for about 2 mins each side till cooked but be careful not to overcook or they will be tough.
  • Divide the lettuce leaves among 4 serving plates.
  • Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.

NDUJA STUFFED SQUID



Nduja Stuffed Squid image

Provided by Food Network

Time 1h10m

Yield 18 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 small shallots, minced
8 ounces nduja (see Cook's Note)
1 cup panko breadcrumbs
1 tablespoon chopped fresh Sicilian oregano
Zest of 1 orange
1 cup fresh orange juice
1/2 cup extra-virgin olive oil
1/4 cup aged sherry vinegar
1 teaspoon pepper
1 teaspoon salt
9 baby squid, tentacles and tubes cleaned and separated
Salt and pepper
2 tablespoons extra-virgin olive oil
2 oranges, peeled and segmented, plus 1 tablespoon orange zest
1 tablespoon coriander seeds, toasted and cracked
1/4 bunch fresh mint, chopped
1/4 bunch fresh parsley, chopped

Steps:

  • For the nduja stuffing: Heat the olive oil in a medium skillet over medium heat. When it begins to smoke lightly, add the garlic and shallots. Cook, stirring continuously, until the shallots and garlic become translucent, 5 to 8 minutes. Remove from the heat and let cool down.
  • Add the nduja, panko, oregano, orange zest and shallot mixture to a medium bowl and combine well. Transfer to a piping bag and tie the piping bag with butcher's twine until tight.
  • For the orange vinaigrette: Combine the orange juice, olive oil, sherry vinegar, pepper and salt in a medium bowl. Mix well and refrigerate.
  • For the squid: Fill the squid tubes with the nduja mixture, leaving 1/4 inch of space from the top (do not overstuff!).
  • Sprinkle the squid with salt and pepper. Heat a large saute pan and add the olive oil. When the oil begins to smoke lightly, remove the pan from the heat and place the squid tubes in the pan. Sear evenly all over, about 4 minutes, then add the tentacles, orange segments, orange zest and coriander seeds and let cook, 1 minute more. Remove the squid from the pan.
  • Arrange the squid all facing the same direction in a large serving bowl. Place the tentacles in between each tube. Garnish the squid with the orange segments. Spoon orange vinaigrette over the top and finish with the chopped mint and parsley. Serve immediately.

CALAMARI RIPIENI (STUFFED SQUID)



Calamari Ripieni (Stuffed Squid) image

Provided by Nancy Harmon Jenkins

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 8

1 head red radicchio
6 medium-size squid or calamari
2 ounces bacon, sliced
Salt and pepper to taste
1/2 cup fresh bread crumbs moistened in water and squeezed dry
1 egg
3 tablespoons extra-virgin olive oil
1/4 cup white wine

Steps:

  • Core and slice the radicchio into 1/4-inch slices.
  • Clean squid by removing the ink sac and the intestinal matter and discard. Cut off the tentacles and set aside both the squid and the tentacles.
  • In a frying pan, saute the bacon until slightly brown. Add the radicchio and tentacles, and salt and pepper to taste. Cover and cook over low heat until the radicchio goes limp, about 4 minutes, adding water if needed. Remove ingredients to chopping board or food processor. Chop finely.
  • Place the chopped mixture in a medium-size bowl and add the bread crumbs and egg. Mix thoroughly.
  • Stuff each squid with the mixture. Place the squid with the extra-virgin olive oil in a skillet and cook over moderate heat about 20 minutes, basting with wine.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 1 gram, TransFat 0 grams

GREEK-STYLE STUFFED SQUID



Greek-Style Stuffed Squid image

Make sure not to use squid that have bodies over 7 inches long; 5 to 6 inches is ideal.Do not over-stuff them as the filling expands and the bodies shrink as they are cooked, so they would burst open. Use a pan with a tight-fitting lid to prevent the sauce from evaporating. For best flavor, do not use canned diced tomatoes, as they are inferior to the whole ones (less ripe). From "Jane Brody's Good Seafood Book", 1994.

Provided by zeldaz51

Categories     Squid

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

8 cleaned squid (about 1 1/4 lb,with 5 to 6 inch-long bodies, tentacles chopped)
2 teaspoons olive oil
1/2 cup finely chopped onion
1 cup cooked rice, preferably brown rice, prepared with a little salt
1/4 cup toasted pine nuts
2 tablespoons currants, soaked in water for 10 minutes and drained
1/4 cup finely chopped fresh flat-leaf parsley
salt, freshly ground black pepper to taste
1 teaspoon olive oil
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 (14 ounce) can tomatoes, drained, juice reserved, diced
1/2 cup dry white wine
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Make sure the squid bodies gave been thoroughly gutted. Rinse them, pat dry, and set aside. Place the chopped tentacles in a dish and set them aside.
  • Prepare the stuffing: Briefly heat the olive oil in a medium-sized skillet, add the onion and garlic, and saute the vegetables 1 minute. Add the chopped tentacles and saute 1 minute. Remove the skillet from the heat, add all the remaining stuffing ingredients, EXCEPT the squid bodies, stirring to combine thoroughly.
  • Stuff the squid: With your fingers or a very narrow small spoon (like a demitasse spoon), place about 2 1/2 tablespoons of the stuffing into each body, leaving some room in the cavity to allow for shrinkage as the squid cooks. After the stuff has been divided into the squid bodies, secure the opening of each by weaving a toothpick through it horizontally.
  • Prepare the braising sauce: Use a skillet or braising pan with a tight fitting lid that is just large enough to hold all the squid in a single layer. Briefly heat the olive oil, add the onion and garlic, and saute for 1-2 minutes, until the onion is just soft. Add the remaining sauce ingredients and bring to a simmer.
  • Braise the squid:.
  • Add the stuffed squid to the sauce in a single layer. Bring to a simmer, then turn the heat to low, and cover the pan tightly. Gently simmer for 50 minutes to 1 hour (the longer time for larger squid), checking after about 40 minutes to be sure the liquid has not evaporated and adding some wine or water if needed. Serve the squid hot with some of the sauce spooned over them.

Nutrition Facts : Calories 216.9, Fat 9.5, SaturatedFat 1, Sodium 155.9, Carbohydrate 25.8, Fiber 2.6, Sugar 7.6, Protein 3.9

STUFFED SQUID (SEPPIE RIPINE)



Stuffed Squid (Seppie Ripine) image

I love squid and when I have time I make this. One of my favorites and always makes a nice presentation. Not sure where the recipe came from.

Provided by Marlitt

Categories     Squid

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 3/4 lbs squid, tubes
14 ounces clams, using live clams is best, I have used canned but not as good
3 sprigs flat leaf parsley
1 garlic clove
2 tablespoons parmesan cheese, grated
1 egg
3 -4 tablespoons breadcrumbs
salt and black pepper, to your taste
5 tablespoons olive oil
1 1/4 cups dry white wine

Steps:

  • Prepare the quid.
  • Wash and scrub the clams and boil for 5 minutes while continuously shaking the pan. You will need to discard any the unopened shells. Remove the clams from their shells and roughly chop the meat.
  • Was and finely chop the parsley.
  • Press or grate garlic.
  • Mix together the parsley, garlic, clam meat, parmesan, egg, and bread crumbs with lost of pepper and a good pinch of salt.
  • Stuff the squid and secure the opening with a toothpick or kitchen twine.
  • Heat the oil in a large pan, and fry the squid on all sides being gentle and stirring carefully.
  • Season with salt and pepper and add the wine.
  • Cover and simmer for about 30 minutes or until squid is done.

ENCORNETS FARCIES - STUFFED SMALL SQUID



Encornets Farcies - Stuffed Small Squid image

Make and share this Encornets Farcies - Stuffed Small Squid recipe from Food.com.

Provided by annemieke.blondeel

Categories     Squid

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 kg small squid, whole (approx 3 per person)
750 g pork sausage links (raw, casings removed)
2 onions, very finely chopped
1/2 green bell pepper
1/2 red bell pepper
1 glass dry white wine
1 kg tomatoes, very ripe, peeled and chopped (or 2 400g tins peeled tomatoes)
4 garlic cloves
2 small dried chilies
1 bouquet garni
3 tablespoons parsley, finely chopped
1 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar
1/3-1/2 cup olive oil

Steps:

  • Clean your squids, keeping the tentacles. Drain squid well.
  • Start the filling: sweat 1 finely chopped onion in olive oil for 5 minutes, set aside to cool.
  • Put on the sauce: finely mince the other onion, the garlic and the peppers (I blitz the lot in the mixer).
  • Heat a good slurp of olive oil in a casserole, add onion/pepper mixture and sweat for 5 minutes. Add tomatoes, chopped, bouquet garni, pepper, salt, teaspoon of sugar and 2/3 of the white wine. Bring to the boil, and simmer for 20 minutes.
  • Prepare stuffing: chop tentacles finely, and mix with sausagemeat, crumbled dried chilli, chopped parsley, cooked onion, pepper, salt, and remaining white wine.
  • Stuff squids with this mixture and put into ovenproof dish in one layer. Remove bouquet garni from sauce, pour hot tomato sauce over squids, and bake, uncovered, in the middle of the oven at 180C for 1 hour.
  • Serve hot or cold, with a green salad and some rustic bread.

Nutrition Facts : Calories 1066.9, Fat 71.9, SaturatedFat 20, Cholesterol 717.5, Sodium 1903, Carbohydrate 28, Fiber 4.7, Sugar 11.4, Protein 70.6

STUFFED SQUID SICILIAN-STYLE



Stuffed Squid Sicilian-Style image

Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.

Provided by David Tanis

Categories     dinner, lunch, finger foods, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

12 ounces chard or spinach, chopped, about 6 cups
Extra-virgin olive oil
1 large onion, finely diced, about 1 1/2 cups
2 medium fennel bulbs, finely diced, about 1 1/2 cups
Salt and pepper
3 tablespoons chopped fennel fronds
2 teaspoons ground fennel seed
4 anchovy fillets, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
Pinch of crushed red pepper
1/4 cup pine nuts, lightly toasted
1 tablespoon lemon zest
3/4 cup homemade dry bread crumbs
2 ounces grated pecorino cheese, about 1/4 cup
1 1/2 pounds cleaned medium squid, with tentacles
2 tablespoons chopped parsley, for garnish
Lemon wedges, for serving

Steps:

  • Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
  • Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
  • Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
  • Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
  • Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
  • Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams

Tips:

  • Choose fresh squid: Look for squid that is firm and has a shiny, iridescent skin. Avoid squid that is slimy or has a dull color.
  • Clean the squid properly: To clean the squid, first remove the head and tentacles. Then, cut open the body along the belly and remove the entrails. Rinse the squid thoroughly under cold water.
  • Use a flavorful stuffing: The stuffing is what will give your stuffed squid its flavor, so make sure to use a flavorful combination of ingredients. Some good options include bread crumbs, herbs, cheese, and vegetables.
  • Cook the squid until it is tender: Squid can be cooked in a variety of ways, but the most common method is to fry or grill it. Cook the squid until it is tender, but not overcooked, or it will become tough.
  • Serve the squid with a dipping sauce: A dipping sauce can help to enhance the flavor of the stuffed squid. Some good options include marinara sauce, tartar sauce, or aioli.

Conclusion:

Stuffed squid is a delicious and versatile dish that can be enjoyed as an appetizer or main course. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting seafood dish to try, give stuffed squid a try. You won't be disappointed!

Related Topics