Stuffed squid stew is a tasty and succulent main course.
They have a soft filling based on seasoned breadcrumbs and cheese and are cooked in a sauce that moistens everything, making it a truly inviting preparation.
Preparing them is simple, and the result will reward you greatly. You can use fresh squid, but thawed ones will also do just fine.
I invite you to prepare the squids according to my recipe, and you will obtain a dish that is beautiful to look at, as well as tasty to eat.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 606.30 (Kcal)
- Carbohydrates 33.51 (g) of which sugars 4.96 (g)
- Proteins 59.14 (g)
- Fat 27.57 (g) of which saturated 9.60 (g)of which unsaturated 7.24 (g)
- Fibers 3.50 (g)
- Sodium 1,134.93 (mg)
Indicative values for a portion of 303 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 squid (medium – large)
- 3/4 cup breadcrumbs
- 1/4 cup Grana Padano DOP (grated)
- 2 1/2 cups tomato sauce
- 1/4 cup cheese (sweet auricchio)
- 2 eggs
- 1 red onion
- 1 bunch parsley
- 2 cloves garlic
- to taste chili pepper
- to taste extra virgin olive oil
Tools
- Pan large non-stick
- Cutting Board
Preparation
To prepare the stuffed squids, start by cleaning the squids by detaching the head from the mantle and removing the cartilage and innards from the inside. Then remove the eyes and the beak located approximately at the base of the tentacles.
Externally, detach the fins and the skin covering the squids will come off with them.
On a cutting board, chop the tentacles into pieces.
In a small pot, cook the eggs until they become hard-boiled, it will take 7-8 minutes from boiling.
Soften the breadcrumbs with a few tablespoons of water and oil, then season with parsley, garlic, grated Grana, and salt.
In a small non-stick pan, briefly flavor the chopped tentacles in oil, scenting with a crushed garlic clove, and salt.
Once the garlic is removed, let them cool and then add them to the seasoned breadcrumbs.
In a large pan, sauté the onion, and when it is slightly golden, add the sauce, half a glass of water, chili pepper, and salt.
If needed, add a teaspoon of sugar, to eliminate any acidity in the tomato sauce.
Cook this sauce for about ten minutes on a low flame.
Cut the auricchio and hard-boiled eggs into cubes.
At this point, fill the squids using a teaspoon.
Start with the seasoned breadcrumbs containing the tentacles, continue with the cheese, then again with the breadcrumbs, followed by the chopped egg, and always finish with the breadcrumbs.
Close each squid with a toothpick, and when all are filled, lower them into the boiling sauce we had prepared.
Keep on low heat for about twenty minutes, covering with a lid but leaving a side vent. Turn them gently halfway through cooking.
The stuffed squid stew is now ready.
Serve with their cooking sauce and sprinkled with finely chopped parsley.
Storage
In the fridge, well-sealed, for no more than two days.
In the fridge, well-sealed, for no more than two days.
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