The stuffed squid is a simple, economical, and tasty dish that is easy to prepare. It’s a great alternative to the oven-baked stuffed calamari that I suggested here. In this recipe, you’ll learn how to make stuffed squid and how to cook it in a pan.
If you like fish recipes, don’t forget to check out these recipes
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 250.24 (Kcal)
- Carbohydrates 23.35 (g) of which sugars 2.91 (g)
- Proteins 24.96 (g)
- Fat 6.74 (g) of which saturated 1.99 (g)of which unsaturated 3.28 (g)
- Fibers 3.29 (g)
- Sodium 850.88 (mg)
Indicative values for a portion of 7 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 for 2 people
- 2 squid (medium fresh)
- 5 capers
- to taste breadcrumbs
- 1 bunch parsley
- 10 Taggiasca olives
- 3 fillets marinated anchovies
- 1 clove garlic
- to taste salt
- to taste pepper
- 2 tablespoons extra virgin olive oil
Tools
- 1 Pan
- 1 Knife
- 1 Cutting board
- 1 Bowl
Procedure
Below are the instructions on how to cook stuffed squid and how to make it in a pan
Clean the squid following the instructions found here, the important part is removing the outer skin, the innards following the instructions found here.
Thinly slice the squid tentacles with a knife, and on the cutting board, finely chop olives, parsley, anchovies, and capers. Once you have a hearty mixture, place the mixture in a bowl and add breadcrumbs, oil, salt, and pepper, transfer to a pan and sear over medium heat for a few minutes so the flavors blend and release.
Now it’s time to fill the squid; with a teaspoon (or a piping bag), fill the squid three-quarters full, not more, or during cooking, it might overflow or inflate too much and cause the squid to “burst”.
With a toothpick complete the closure operation at the end of the squid to prevent the filling from spilling out, make sure it goes from side to side passing through the central part of the squid, pull the squid’s edges outward to close the opening.
At this point, all that’s left is to sauté the squid in a pan with a drizzle of oil and a clove of garlic in its skin. To get perfectly cooked stuffed squid, the cooking should be gentle and over medium heat, about 6-7 minutes should suffice; the filling shouldn’t be cooked, and the squid only needs a light searing, or it might become rubbery.
Your stuffed squid is ready!
Plating Tips:
Stuffed squid is a simple traditional dish, so the presentation will be quite homemade. Therefore, I suggest aiming for a simple presentation, but to avoid a poor effect, add some lettuce leaves to the plate. I served them with Roman-style puntarelle (read here for the recipe).
What to pair with stuffed squid:
I recommend a soft and aromatic wine like a Fiano d’Avellino, which with its aroma and fresh taste will enhance the flavor of the bream and artichokes.
