Stuffed Squids in Sauce are a classic of Italian cuisine, simple yet with an intense flavor. Perfect for Christmas Eve and New Year’s Eve dinner or a special dinner, these squids are characterized by their tasty and compact filling, cooked in a fragrant sauce that makes them tender and juicy.
To prepare delicious stuffed squids without eggs, the key ingredients are: fresh squids, breadcrumbs, grated cheese, garlic, parsley, extra virgin olive oil, and seasonings of choice. The breadcrumbs absorb the filling’s liquids and keep it compact during cooking, while the cheese adds flavor and natural creaminess.
The secret of the filling
The filling should be soft yet firm. The chopped tentacles should be flavored with a quick sauté in a pan with extra virgin olive oil and garlic, then mixed with breadcrumbs, cheese, parsley, and seasonings until a homogeneous mixture is obtained. You can add a drizzle of extra virgin olive oil to make the filling softer. Fresh aromatics like chopped parsley and, if you like, lemon zest, give the dish an irresistible aroma.
After stuffing, the squids are gently closed and placed in a pan with a tomato passata. I chose a cherry tomato passata, but you can use any quality passata. Once ready, they cook slowly on low heat: the filling absorbs flavors, and the squids become tender, while the sauce is enriched with their taste.
The result is a rich, fragrant dish perfect to serve with simple sides or homemade bread to do the ‘scarpetta’, which is a must!
Stuffed Squids in Sauce are a simple, genuine dish ready to conquer everyone at the table with its authentic flavor, and now let’s move to the kitchen and prepare them together.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
Ingredients for 5 stuffed squids
- 5 squids
- 2 cloves garlic
- 2 tablespoons breadcrumbs
- 1 bunch parsley
- 1 oz Grated Grana Padano (or Parmesan)
- 2/3 cup white wine
- 3/4 cup tomato passata (I used cherry tomato)
- 1 chili pepper
- to taste salt and pepper
- to taste extra virgin olive oil
Tools
Recommended Tools
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 5 Toothpick
- 1 Wooden spoon
Steps
Preparation of Stuffed Squids in Sauce
Wash the squids under running water, removing the head, innards, and outer skin.
Detach the tentacles and side fins
Chop all the fins and 3 tentacles finely and keep 2 whole
In a pan, sauté a garlic clove in a generous amount of extra virgin olive oil
Add the tentacles and fins, let them brown over high heat, then deglaze with 1/4 cup of white wine, and once the alcohol has evaporated, cook them for a few minutes
Transfer them to a bowl and let them cool for a few minutes before preparing for the stuffing
Add the breadcrumbs, grated Grana, chopped parsley, salt, and pepper, mix and combine the mixture
Using a teaspoon or your hands, gently fill the squids 3/4 full with the stuffing, without pressing too much to avoid breaking during cooking. Close the opening with a toothpick or sew it with culinary thread.
Use the same pan: clean the bottom with a paper towel to remove any liquid residues, then add a drizzle of extra virgin olive oil, the remaining garlic cloves, chopped chili pepper, and sauté until golden
Lower the heat, place the stuffed squids, and the 2 whole tentacles, and let them brown for a few minutes
Deglaze with 1/3 cup of white wine over high heat and let the alcohol evaporate
Add the tomato passata, adjust the salt and pepper, and cook on low heat for 25-30 minutes
Turn them gently during cooking until they are tender and well-flavored. If the sauce becomes too dry, add a little hot water. Add chopped parsley and adjust the salt and pepper
Transfer the stuffed squids in sauce to a serving dish, serve them hot, accompanied by homemade bread or a simple vegetable side dish
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Tips for Stuffed Squids in Sauce
Do not overfill the squids: leave some space inside to prevent the stuffing from coming out during cooking.
Advanced preparation: you can prepare the stuffed squids in advance and cook them shortly before serving for a more intense flavor.
