The Stuffed Squid in Sauce is a classic of Italian cuisine, simple but with an intense flavor. Perfect for Christmas Eve and New Year’s Eve dinners or a special dinner, these squid are characterized by their tasty and compact stuffing, cooked in an aromatic sauce that makes them tender and juicy.
To prepare tasty stuffed squid without eggs, the key ingredients are: fresh squid, breadcrumbs, grated cheese, garlic, parsley, extra virgin olive oil, and spices to taste. The breadcrumbs absorb the liquids from the stuffing and keep it compact during cooking, while the cheese adds flavor and natural creaminess.
The secret of the stuffing
The stuffing should be soft but consistent; minced tentacles are flavored with quick pan cooking with olive oil and garlic, then mixed with breadcrumbs, cheese, parsley, and spices until a homogeneous mixture is obtained. You can add a little extra virgin olive oil to make the stuffing softer. Fresh herbs like chopped parsley and, if desired, lemon zest give the dish an irresistible scent.
After filling them, the squid are gently closed and placed in a pan with tomato puree, I chose date tomato puree, but you can use any quality puree. Once ready, they cook slowly over low heat: the stuffing becomes flavored and the squid become tender, while the sauce is enriched with their flavor.
The result is a rich, fragrant dish perfect for serving with simple sides or homemade bread for the obligatory “scarpetta”!
The Stuffed Squid in Sauce is a simple, genuine dish ready to win everyone over at the table with its authentic flavor, and now let’s move to the kitchen and prepare them together.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
Ingredients for 5 stuffed squids
- 5 squid
- 2 cloves garlic
- 2 tablespoons breadcrumbs
- 1 bunch parsley
- 1 oz Grana Padano cheese, grated (or Parmesan)
- 3/4 cup white wine
- 3/4 cup tomato puree (I use date tomato)
- 1 chili pepper
- to taste salt and pepper
Tools
Recommended Tools
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 5 Toothpicks
- 1 Wooden spoon
Steps
Preparation of Stuffed Squid in Sauce
Rinse the squid under running water, removing the head, innards, and outer skin.
Detach the tentacles and side fins
Finely chop all the fins and 3 tentacles; keep 2 whole
In a pan, sauté a garlic clove with a good amount of extra virgin olive oil
Add the tentacles and fins, let them brown over high heat, then deglaze with 1/4 cup of white wine, and once the alcohol has evaporated, cook them for a few minutes
Transfer them to a bowl and let them cool for a few minutes before preparing them for stuffing
Add the breadcrumbs, grated Grana cheese, chopped parsley, salt, and pepper; mix and blend the mixture
With a teaspoon or your hands, gently fill the squid 3/4 full with the stuffing, without pressing too hard to avoid breaking during cooking. Close the opening with a toothpick or sew it with kitchen string.
Use the same pan: wipe the bottom with a paper towel to remove any liquid residues, then pour a little extra virgin olive oil, add the remaining garlic cloves, chopped chili pepper, and fry until golden
Lower the heat, place the stuffed squid, the 2 whole tentacles, and let them brown for a few minutes
Deglaze with 1/2 cup of white wine over high heat and let the alcohol evaporate
Add the tomato puree, adjust salt and pepper, and cook on low heat for 25/30 minutes
Gently turn them during cooking until they are tender and well flavored. If the sauce dries too much, add a little hot water. Add chopped parsley and adjust salt and pepper
Transfer the stuffed squid in sauce to a serving plate, serve hot, accompanied by homemade bread or a simple vegetable side dish
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Tips for Stuffed Squid in Sauce
Do not overfill the squid: leave some space inside to prevent the stuffing from spilling out during cooking.
Advance preparation: you can prepare the stuffed squid in advance and cook them just before serving for a more intense flavor.
