Stuffed squid in red sauce is a very tasty and flavorful fish main course, a recipe I often prepare because everyone in my house likes it, even going for seconds.
It’s a simple recipe: the squid are filled with a soft and aromatic breadcrumb mixture, which makes them really tender and gives them a lot of flavor.
This is a dish suitable for any occasion and season, but I especially prepare it on Christmas Eve.
It’s a smart recipe because you can also use the sauce to make a good first course, thus having a complete meal in no time.
Now follow me in the recipe and I’ll show you how I prepare them.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Squid in Red Sauce
- 4 Squid (medium size)
- 1 Onion (small)
- 2 cups Tomato sauce
- to taste Olive oil
- to taste Salt
- to taste Parsley
- to taste White wine
- 1 Stale bread roll (small)
- 1.75 oz Grana Padano (grated)
- 2 tablespoons Capers (or olives)
- 1.75 oz Provolone cheese
- 1 clove Garlic
- 1 sprig Parsley
- 2 tablespoons Tomato sauce
- to taste Olive oil
- to taste Salt
- to taste Tentacles
Tools
- Blender / Mixer
- Pan
Preparation for Stuffed Squid in Red Sauce
Clean and wash the squid thoroughly, especially the inside, then cut the tentacles into small pieces.
The cleaning was done by the fishmonger.
Next, prepare the soft breadcrumb stuffing for the squid.For the breadcrumbs, I used the Bimby to blend everything a bit. I recommend using a stale bread roll from a few days ago, which makes the stuffing soft. Alternatively, you can use breadcrumbs, but make sure to moisten them well to prevent them from becoming dry.
In the Bimby or another mixer you have available, start blending the bread roll with garlic, salt, some chopped tentacles, and parsley.
When it becomes coarse, add the provolone cheese, capers, and tomato sauce, blend again, then moisten everything with olive oil, about 3 tablespoons. Adjust as needed.
With the help of a spoon, fill the squid with the breadcrumb mixture, pushing it well to the bottom, and leaving some space at the edge. Then close the end with a toothpick, and prick the stuffed squid with another toothpick.
This prevents popping during cooking, as it shrinks a bit and some filling might leak out, but nothing goes to waste as it thickens the sauce, making it great for dipping or for dressing pasta.
Take a pan, pour some oil, and sauté the chopped onion along with the rest of the chopped tentacles, then add the stuffed squid. Sauté for a few minutes on all sides, then sprinkle with white wine, less than half a glass.
Let it evaporate and finally add the tomato sauce or fresh tomatoes, salt, parsley, cover with water, and cook, stirring occasionally until the sauce thickens.
At the end of cooking, remove the stuffed squid from the pan and place in a serving dish, slice into rings and serve with the red sauce. If you prefer, you can set it aside and dress a plate of spaghetti!
Anna recommends…
With this soft stuffing, you can also fill cuttlefish or squid. The stuffing can be modified according to your tastes. Sometimes I also add toasted and ground nuts or canned tuna, which makes the filling even more flavorful.
Can I also use squid?
Yes, of course, find the recipe here Stuffed Squid in Tasty Sauce
