Stuffed squid in a slow cooker are cooked at a low temperature, resulting in tender and tasty dishes. Served as a main course, though it could be considered a complete meal. When I make stuffed squid, I take the opportunity to prepare 2 extra portions using jar cooking. The presence of bread inside and peas makes it a complete dish. Cooking squid in a slow cooker will give you tender meat, and one of the advantages is that you don’t need to monitor it. After sautéing them, you simply close the pot and start the cooking for 4 hours. When you open the pot, you will understand how convenient it is to cook squid in a slow cooker. In my book Multicooker (ed.Gribaudo), I have created many recipes using the slow cooking function at low temperature. In this Guide to Instant Pot, I explain the potential that a multifunction pot can have in our kitchens.
With low temperature, you could cook almost anything, but some foods benefit the most. For example: meats with a lot of connective tissue, shellfish like octopus (I recommend trying it, it melts in your mouth), and soups, the kind grandma used to boil for a long time.
Now, let’s go to the recipe for making stuffed squid in a slow cooker and let me know what you think, I really care.
You might also be interested in these recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Slow cooking, Instant pot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 432.25 (Kcal)
- Carbohydrates 28.17 (g) of which sugars 7.21 (g)
- Proteins 39.14 (g)
- Fat 19.22 (g) of which saturated 4.71 (g)of which unsaturated 4.50 (g)
- Fibers 5.28 (g)
- Sodium 1,075.81 (mg)
Indicative values for a portion of 320 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 for making stewed squid with slow cooker
- 10 squid (small size or 5 large)
- 1 fresh spring onion
- 1 clove garlic
- 2 sprigs parsley
- 2 tablespoons extra virgin olive oil
- 1 cup breadcrumbs
- 70 ml tomato puree
- 10 capers
- 2 pinches dried oregano
- 1 pinch salt
- 2 cups peeled tomatoes
- 1 3/4 cups frozen peas
- 1 fresh spring onion
- 1 clove garlic
- 1 sprig parsley
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
What you need to cook at low temperature
If you own a slow cooker, you can brown the squid tentacles in a pan.
- 1 Slow cooker
- 1 Bowl
- 10 Toothpicks
Procedure
Clean the squid, removing the innards and mouth, separating the tentacles from the body and taking care not to break it.
Clean the spring onions and slice one, peel the garlic cloves and put one chopped in the multicooker (or pan) along with the sliced spring onion, season with 2 tablespoons of oil and sauté using the roasting function for a couple of minutes. Now, add the tentacles and let them sauté for 4 minutes.
Distribute the tentacles with their seasoning into the bowl, chop them coarsely with scissors and add the breadcrumbs, capers, salt, oregano, and tomato puree, mix everything well and use this filling to stuff the squid, be careful not to fill each squid more than 3/4 full. Secure the open end of the squid with toothpicks and set aside.
Now slice the other spring onion and, along with the whole garlic clove, place them in the pot, add the tablespoon of oil and sauté for 1 minute. Add the peeled tomatoes, peas, chopped parsley, salt, mix and arrange the squid.
Close the pot and start cooking for 2 hours in slow cooker mode, setting on high. At the end of cooking, remove the lid and serve the squid.
Additional Tips
Additional Tips
White Stuffed Squid in Slow Cooker
Instead of tomato puree, use 50 ml of white wine and 50 ml of water.
Stuffed Cuttlefish in Slow Cooker
You can replace the squid with medium-sized cuttlefish and cook for the same time.
Spaghetti with Squid Sauce in Slow Cooker
If you have leftover squid, the next day, with the cooking base and 2 squid cut into pieces, you can dress 3 portions of spaghetti.
FAQ (Questions and Answers)
Can I make stuffed squid with the electric pressure cooker?
Yes, after step 3, close the pot and start cooking for 18 minutes with the medium pressure function (at 248°F). At the end of cooking, let the pot rest closed for 10 minutes and then depressurize.
Do I need to close the valve for the slow cooker function?
Although the company indicates leaving the valve open, I leave it closed to help the pot reach temperature faster. In low-temperature cooking, the pot does not pressurize.
If I add little liquid, won’t the squid be dry?
No, cooking in slow cooker mode retains all the juices of the ingredients.
