Cooking braised stuffed squid means you can’t skip the bread dip! Yes, because the sauce we cook them in is so tasty that it’s irresistible.

Braising is usually done on the stovetop, placing the food in a pot with a lid; this way, what we cook remains tender and moist indeed.

As for the filling, it’s usually made with eggs, soaked bread, parsley, garlic… but since I like to vary and experiment, lately I’ve found the combination of squid with zucchini to be very good… so my filling includes zucchini, olives, and a few other things.

In short, a nice tasty filling! Not to mention the sauce!

And do you want to know the secret to keeping them tender? Short cooking time!

Yes, because squid becomes tough if cooked too long… and that’s not good!

Make a note of the few ingredients, and as soon as you can, feast on some braised stuffed squid, accompanied by a nice bread dip!!

READ THE TIPS AT THE END OF THE RECIPE

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BRAISED STUFFED SQUID

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

272.78 Kcal

calories per serving

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Energy 272.78 (Kcal)
Carbohydrates 9.62 (g) of which sugars 4.18 (g)
Proteins 22.71 (g)
Fat 16.90 (g) of which saturated 3.88 (g)of which unsaturated 2.72 (g)
Fibers 1.88 (g)
Sodium 492.80 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

4 squid
1 zucchini
1 egg
2 tablespoons pitted Peranzana olives (or any other variety as long as pitted)
1 tablespoon pickled capers
2 tablespoons breadcrumbs
500 g piccadilly tomatoes (or cherry tomatoes)
salt
pepper
extra virgin olive oil (to taste)
garlic powder (or 1 fresh clove)

Steps

– Clean the squid by removing the innards, peel the skin, and rinse them well.

– Grate the zucchini after washing and trimming it – reserving a couple of tablespoons for the sauce – and collect it in a plate with 1 tablespoon of olives and the roughly chopped capers.
also roughly chopped.
– Season with salt, ground pepper, and add the egg.
– Mix the ingredients and add breadcrumbs (adjust as needed, you may need a little more or less, depending also on the size of the egg).
– Fill the squid sacs using either a piping bag – which I prefer – or a teaspoon and close the ends with a toothpick.
– Sauté the squid in a pan with garlic and oil; add the chopped tomatoes, remaining tentacles, the other tablespoon of olives, season with salt, and complete with the grated zucchini set aside.
– Cover with a lid and cook for about 10 minutes. Then remove the squid and reduce the broth over medium-high heat without the lid for a few minutes, finally season the mollusks and serve.