Stuffed Squid, the Scent of the Sea, a recipe that makes both adults and children happy.
Moms are happy because they can get their kids to eat a different main course. 🙂
Children are happy because there are no bones and the squid prepared this way is very tender. 🙂
Dads are relaxed because they avoid the usual arguments, like “you can’t leave the table until you’ve finished what’s on your plate,” does that sound familiar? 🙂
In short, if you want to enjoy a moment of peace, here is the recipe for you.
Francy’s Tip: if you want to use the sauce from this recipe to dress pasta, double the amount of tomato sauce. 😉
I promise to explain step by step how to prepare this recipe for stuffed squid, the scent of the sea, oh boy, they’re delicious.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 squid (already cleaned, about 12 oz)
- squid tentacles
- 4 cups g stale bread (soaked in milk)
- 1 tablespoon chopped parsley
- 1 oz g grated Parmesan
- to taste pepper
- to taste extra virgin olive oil
- 1/4 cup milk
- 1 clove garlic (finely chopped)
- 10 leaves basil (halved)
- 2 tablespoons Taggiasca olives
- 2 anchovies in oil
- to taste oregano
- 1 cup g tomato sauce
- to taste salt
Tools
- 1 Frying Pan
Steps
Wash and clean the squid under plenty of running water.
Soak the stale bread in milk and then cut it into large pieces.
Also cut the tentacles into small pieces.
Transfer the bread, tentacles, parsley, Parmesan, a drizzle of oil, and a bit of pepper into a bowl.
Mix everything very well, then cook it all in a frying pan with a little oil. After five minutes, add a quarter cup of milk to soften the stuffing. Cook for a few more minutes until the milk is fully absorbed.
Chop a clove of garlic into pieces, and a few basil leaves.
In a pan, put the chopped garlic, basil, a handful of Taggiasca olives, and sauté for a couple of minutes.
Add the tomato sauce, cook for another couple of minutes, and finally add the anchovies, cooking for a few more minutes.
Meanwhile, fill the squid with the stuffing, seal each squid with a toothpick to keep the stuffing in.
Cook in the sauce covered with a lid for about ten minutes, then uncover and spoon the sauce over the squid. If the sauce has dried out, add a cup of water.
Cook for another twenty minutes.
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FAQ (Questions and Answers)
What can I use instead of stale bread?
You can use breadcrumbs.
I like to add a sweet note to my recipes, what can I use?
You can add raisins, or if you want an exotic note, dates.
What can I use instead of milk?
Replace milk with water or plant-based milk such as soy milk.
