The Stuffed Squid with Capers and Olives is a dish that my mom often made when I was a child, because she knew I loved them so much. If you can get them cleaned by your trusted fishmonger, the time to prepare them will be very short… the stuffing, then, takes just a moment. Try them, they’re amazing and will make a great impression during a night with company… If you prefer to use a frozen product, so you can have it any day of the week, know that the food will lose up to 50%.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs Squid
- 8 tbsps Breadcrumbs
- 5.6 oz Tuna in oil
- 1 egg
- 2 tbsps Pitted Gaeta olives
- 2 tbsps Gaeta olives
- 1 tbsp Capers
- 1 glass White wine
- 3 cloves Garlic
- to taste Extra virgin olive oil
- to taste Salt and pepper
- to taste Mint leaves
Preparation
First of all, organize your work surface with all the ingredients already measured, so you have everything at hand.
Rinse the already cleaned Squid under running water, and let them drain in a colander.
In a bowl, place the breadcrumbs, tuna with its oil, along with the chopped garlic and capers.
Add the egg and the pitted Gaeta olives.
Mix well, adjust with salt and pepper, so you can decide if more extra virgin olive oil is needed.
If you want, but only if you truly like it, add 2 sprigs of fresh mint, and break it with your hands to release its essential oils.
With the help of a teaspoon or fork, distribute the filling for the Squid you have, and close the opening with a toothpick.
In a saucepan, brown the Squid with all the tentacles, and two tablespoons of extra virgin olive oil.
Add a clove of garlic, just crushed, and after a few minutes, add the Gaeta olives, pepper, and just a pinch of salt, because the inside is already seasoned.
Deglaze with good white wine, cover with a lid, but remember to lower the heat slightly.
Cook for at least 40 minutes, and if it takes longer because the Squid are rather large, add more water, but boiling.
Serve your Stuffed Squid with Capers and Olives, with fresh mint leaves… very hot.
Notes
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