I would like to propose a very easy recipe: stuffed squid in a pan. This is just one of the various ways I enjoy stuffing squid. It’s a fish main course that can be prepared in a little over half an hour. With the delicious and fragrant sauce, we can also dress pasta; this way, in no time, we will have created a tasty dish complete with both a first and main course.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 squid
- to taste extra virgin olive oil
- 1 clove garlic in skin
- 3 slices bread (also gluten-free)
- to taste golden onion and half clove of garlic (finely chopped together)
- 15 pitted black olives
- 3 cherry tomatoes
- to taste fine salt
- to taste chopped parsley
- 1 tablespoon dry white wine
- to taste ground white pepper
- 1 pinch fresh or dried thyme
Steps
1) Clean, gut the squid thoroughly, and remove the skin. Rinse them under running water and let them drain.
2) Detach the tentacles and remove the small sort of bone found right in the center of the tentacles; finally, chop them into small pieces and set them aside.
3) Prepare the filling. In a mixer, place the crumbled bread (also works with gluten-free bread), along with a pinch of thyme (or oregano, both fresh and dried), chopped parsley, garlic, and onion chopped together, pepper, and salt. Blend until you get a rather coarse, spiced bread (if using store-bought breadcrumbs, simply mix them with the spices described above). Set aside a generous spoonful of the spiced bread mix.
4) Stuff the squid with the spiced bread and finely chopped pitted olives, and close them with a toothpick. Do not fill the squid to the brim, as they will swell a little during cooking and might break.
5) In a non-stick pan over low heat, heat the oil with the garlic in skin. When the oil is hot, add the tentacle pieces and the spoonful of flavored bread (or breadcrumbs), raise the heat and sauté for about a minute, stirring often.
6) Then add the stuffed squid and, over high heat, let them brown evenly. Pour in the wine and let the alcohol evaporate. Add the chopped cherry tomatoes, sprinkle some salt on top, cover, lower the heat, and cook for about ten minutes.
7) At the end of cooking, sprinkle with more chopped parsley and serve immediately… you won’t be able to resist the temptation to “mop up” the sauce.
