The stuffed squid are one of those seafood dishes that immediately evoke summer for me. I love cooking sea recipes because they bring fresh aromas, Mediterranean flavors and that convivial atmosphere perfect for a dinner with friends or family. When I prepare stuffed squid the kitchen is immediately filled with the scent of parsley, garlic and extra virgin olive oil, and hunger comes even before sitting at the table.
In this recipe I propose stuffed squid with potatoes and parsley, a soft and flavorful filling that makes the dish delicate yet rich in taste. To add even more freshness to the dish I also add a little grated lemon zest, which scents the filling and pairs perfectly with the seafood. It’s a simple preparation but always impressive, ideal for anyone looking for an easy stuffed squid recipe to serve as a seafood main course. Perfect for a summer dinner, but so good that they are worth preparing in any season.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 medium squid
- 2 potatoes (medium, boiled)
- 2 tbsps breadcrumbs
- 1 clove garlic (minced)
- 2 tbsps chopped parsley
- grated lemon zest (from 1 lemon)
- to taste extra virgin olive oil
- to taste salt and pepper
- 1/2 glass dry white wine (optional)
Tools
- 1 Enamel baking tray candy
Preparation
Drain, peel and mash with a fork until you obtain a soft puree;
In a bowl, combine the mashed potatoes, breadcrumbs, Parmesan, parsley, minced garlic and the lemon zest;
Add a drizzle of oil, salt and pepper and mix well until you obtain a uniform mixture, soft but compact;
Fill the squid with the stuffing without pressing too much to avoid tearing them during cooking. Close the opening with a toothpick or by slightly folding the tentacles;
Lightly oil a baking tray with extra virgin olive oil. Place the stuffed squid on it, drizzle a little oil on top and, if desired, add half a glass of white wine to scent and help keep them tender;
Preheat the oven to 356°F (conventional);
Cover the tray with parchment paper or aluminum foil and bake for 15 minutes;
Uncover and continue cooking for another 10-15 minutes, until the squid are tender and lightly golden;
Let rest for 2-3 minutes and serve hot, drizzled with a little raw olive oil and, if you like, a few fresh parsley leaves.
If there are leftovers, store in the fridge in a well-sealed container for 2 days.
