Stuffed Squid in a Pan is a very appetizing seafood main course. It certainly takes its time, but if you find them fresh and cleaned on the spot, like the service my fishmonger provides, you just have to prepare the filling. I love squid prepared in all ways, and in a pan, stuffed with the ingredients I’ll give you, they are really tasty. So, what are we waiting for… let’s get cooking!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 squid
- 10 Taggiasca olives
- 1 oz breadcrumbs
- 3.4 oz milk (to soak the breadcrumbs)
- 2 anchovies in oil
- 1 tbsp capers in salt (desalted)
- 3 sun-dried tomatoes in oil
- 1.8 oz mortadella
- 0.7 oz grated Parmesan cheese
- 4 sprigs parsley
- 1 clove garlic
- 1 egg
- 1 onion
- 10.5 oz tomato pulp
Tools
The recipe contains IconA affiliate links
- Food Scale
- Bowl
- Pan
- Toothpicks
- Cutting Board
- Piping Bag
Steps
Rinse the squid under running water, detach the head, tentacles and set them aside. Remove the entrails, the transparent fin, and eliminate the external skin. With a finger, reach all the way to remove all impurities. It’s important not to break the squid’s pouch; otherwise, the filling will come out. If you’re not skilled, do as I do, have them cleaned at the time of purchase. Soak the breadcrumbs with the milk. Blend the parsley, anchovies, and capers, removing their salt without rinsing, the pitted olives (set aside a few olives for the sauce), the sun-dried tomatoes, the squeezed breadcrumbs, and the mortadella in a mixer. Pour the mixture into a bowl.
Pour a drizzle of oil and a garlic clove into a small pan. Add the squid tentacles and sauté for a few minutes. Drain them from the liquid, chop them, and add them to the rest of the chopped ingredients. Add the egg and mix everything. Do not add salt. Place this mixture in a piping bag and let it rest for 15 minutes.
Take the squid and fill them up to one finger below the edge. Secure with a toothpick by grabbing both parts. Once filled, make a few small holes with the tip of the toothpick. This will prevent them from breaking during cooking. Chop the onion and sauté it in a pan with a drizzle of oil. Pour in the tomato pulp and as soon as it starts to boil, add the squid.
Keep the flame moderate and turn them on all sides. I leave them on the heat for 5 minutes, then turn it off and put on the lid. Let them sit for 10 minutes, turn the heat back on, and continue cooking for another 10 minutes. If overcooked, the squid becomes tough. Turn off and wait a few minutes before removing the toothpick. Serve the stuffed squid whole or sliced accompanied by the sauce.
