Pan-fried stuffed squid is a real delight or at least I love them.
A simple and quick recipe to make, and I must say that pan cooking has a better success than oven cooking.
I use fresh squid or cuttlefish, but frozen ones are also good… obviously, they need to be cleaned well and freed of all innards.
As I sometimes do, I blanch them in boiling water just for 3-5 seconds, no more, to prevent them from shrinking during cooking and the stuffing from coming out.
It almost never happens to me, but it’s just an extra precaution.
A second course very appreciated in my house….. how do you prepare them?
Follow my recipe and make pan-fried stuffed squid yourselves, I’m sure you’ll love them!
Try making this recipe, and if you make this or any of my other recipes, send me the photos and I’ll publish them on my page with your name.
Approx. 445 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Pan-Fried Stuffed Squid
- 2 lbs squid (approximately)
- 3 Oil-packed anchovy fillets
- 2 cloves Garlic
- 1 Generous bunch of parsley
- 4 tbsps Extra virgin olive oil
- 1/3 cup Breadcrumbs
- to taste Salt
- to taste Pepper
- 3.5 fl oz White wine
Preparation of Pan-Fried Stuffed Squid
Prepare the squid. If you have fresh ones, clean them well and let them drain in a colander after rinsing them under running water.
Take the squid tentacles, chop them very finely and place them in a bowl, add the finely chopped anchovies, then add the chopped parsley and garlic, salt, breadcrumbs and mix well.
Mix the mixture well until it is soft and well combined. If it seems too dry, add a little water; if it’s too moist, add more breadcrumbs.
If you decide to give them a quick blanch, take a pot full of water, bring it to a boil, add the squid or cuttlefish (depending on what you’re using) for 3-5 seconds, and then drain them.
Rinse them under cold water and drain well before stuffing them as follows.
Take the squid pouches, stuff them with the mixture, leaving about 1-2 fingers from the opening, then close the pouch with a toothpick.
In a non-stick pan, put the e.v.o. oil, heat it, then add the squid and cook over medium heat for a few minutes.
Turn them and cook until they are a bit colored, then add the white wine, a pinch of salt, a little pepper and let them cook for at least another 10-15 minutes with the lid on, turning them a couple of times.
Cooking time may vary depending on the size of the squid.
Serve hot.
