With this Sicilian stuffed squid recipe, in twenty minutes you’ll be serving a seafood main course that your kids will absolutely love.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
You can replace the bread crumbs with simple panko.
- 3 squid
- 0.5 oz capers
- to taste vegetable broth
- 2 tbsps parsley (chopped)
- 1 garlic clove
- 1 cup bread crumbs (can be replaced with 0.25 cup of panko)
- 10 green olives
- 1 glass white wine
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Steps
Cleaning the squid is very easy, just remove the tentacles and innards, peel off the skin and fins, extract the transparent cartilage, and rinse well.
In a skillet, heat a little oil and sauté the garlic, then remove it and cook the chopped tentacles and fins for five minutes.
In a food processor, blend the bread crumbs with the parsley, capers, olives, cooked tentacles, and fins, adding a bit of broth to achieve a soft mixture; adjust the salt if necessary.
Fill the squid using a teaspoon or a piping bag.
Stuff the squid 2/3 full and seal them with a toothpick.
Brown the stuffed squid vigorously in a pan with 2 tablespoons of oil for 1-2 minutes, drizzle with a glass of water or white wine, reduce the heat, cover with the lid and cook for another 20 minutes or so (time may vary depending on the size of the squid).
