Italian-style stuffed squid

Ingredients

• 6squid
• 45 ml (3 tablespoons)breadcrumbs
• 30 ml (2 tablespoons)parsley
• 90 ml (6 tablespoons)Parmesan cheese
• 2 clovesgarlic
• 1egg
• ½ teaspoonsalt
• ½ teaspoonblack pepper
• 4tomatoes
• 10 ml (2 teaspoons)tomato purée
• ½ teaspoonrosemary
• 60 ml (¼ cup)white wine
• 1 tablespoon for the filling, plus an unspecified amount for cookingolive oil

Instructions

1. 1

   Mix the filling

   Finely chop the squid tentacles and put them in a large bowl. Add the breadcrumbs, parsley, Parmesan, one chopped garlic clove, the egg, 1 tablespoon of olive oil, salt and pepper, then mix.

2. 2

   Stuff the squid

   Fill the squid with the mixture and sew the openings closed.

3. 3

   Cook the garlic

   In a deep frying pan or casserole, heat the remaining oil over a moderate heat. Add the whole garlic cloves and cook for 5 minutes, stirring.

4. 4

   Brown and season

   Add the squid to the garlic-seasoned oil and brown them lightly on all sides, turning carefully with two spoons. Add the tomatoes, tomato purée, rosemary, the remaining chopped garlic, wine and the rest of the salt and pepper.

5. 5

   Simmer gently

   Turn the heat to its lowest setting, cover the pan or casserole and cook gently for 20–30 minutes.

6. 6

   Slice the squid

   Use a slotted spoon to lift the squid out of the pan and place them on a plate. Remove and discard the thread, then slice the squid and arrange the slices on a warmed serving dish.

7. 7

   Add the sauce

   Pour the sauce over the squid and serve straight away.

What is Italian-style stuffed squid?

This dish takes whole squid, fills them with a savoury mixture and cooks them in a tomato-based sauce. Stuffed squid is found in several coastal Mediterranean cooking traditions; this version uses Italian-leaning flavours such as Parmesan, parsley, garlic and rosemary.

The filling uses the squid tentacles as well as breadcrumbs, cheese and egg, making use of the seafood already on hand. Slow cooking in the sauce lets the flavours mingle and gives you a sauce to serve alongside rice.

Building the filling

Tentacles: chop them finely so they distribute through the filling and are easier to pack inside the squid. The breadcrumbs and egg help bind the mixture, while Parmesan and parsley add savoury flavour.

Garlic and seasoning: the filling gets chopped garlic, salt and pepper. The recipe also uses garlic in the cooking oil and sauce, so keep track of the cloves as you prepare them.

Stuffing without overfilling

Leave a little room inside each squid rather than packing the filling tightly; it can expand as it cooks. Close the openings securely with thread so the mixture is less likely to escape while browning and simmering.

The recipe calls for sewing the openings, so use food-safe kitchen thread and remove it before serving. Handle the squid gently when turning, as the bodies can split if squeezed or pierced.

Browning and simmering

Garlic oil: cook the whole garlic cloves over moderate heat for 5 minutes, stirring, before adding the squid. Keep the garlic moving and lower the heat if it starts to darken too quickly.

Gentle cooking: once the tomatoes, wine and seasonings are in, cover the pan and simmer on the lowest heat for 20–30 minutes. The squid should be tender enough to slice, and the sauce should be hot and well combined.

Serving with rice

Rice: plain white rice is suggested with this dish and soaks up the tomato and wine sauce. Spoon some sauce over both the rice and sliced squid when serving.

A simple green salad or cooked vegetables can round out the meal without competing with the rich, savoury filling.

Timing and preparation

Prepare the filling before stuffing the squid, and have the tomatoes, tomato purée, rosemary and wine ready before you begin browning. This keeps the transition from the frying pan to the covered simmer straightforward.

The recipe gives 20–30 minutes for simmering but no total preparation time. Check the squid towards the shorter end of that range, then continue gently if it needs more time to become tender.

Recipe notes & tips

• Chop the tentacles finely so the filling is evenly textured.
• Mix the filling thoroughly before stuffing the squid.
• Use two spoons to turn the squid carefully while browning.
• Keep the pan at a gentle simmer once it is covered.
• Warm the serving dish so the squid stays hot at the table.
• Remove every piece of thread before slicing and serving.

Variations

• Fresh herbs: add extra parsley to the filling for a brighter flavour.
• Cheese swap: use another hard, finely grated cheese in place of Parmesan.
• Herb change: replace the rosemary with a small amount of dried oregano.
• Rice pairing: serve with plain white rice to make use of the sauce.
• Spice: add a pinch of chilli to the tomato sauce for gentle heat.

Common mistakes to avoid

• Overfilling: leave room for the mixture and close the opening securely.
• Rough turning: use two spoons so the squid bodies are less likely to split.
• Overheated garlic: stir it and reduce the heat if it darkens too quickly.
• Fast simmer: keep the covered pan on its lowest heat for tender squid.
• Forgotten thread: remove the sewing thread before slicing the squid.
• Unspecified cooking oil: the method refers to remaining oil but gives no total amount, so use enough to coat the pan without assuming a precise quantity.

How to store

Refrigerate leftovers in a sealed container within 2 hours and eat within 2 days. Reheat gently in a covered pan until piping hot throughout; add a splash of water if the sauce has thickened.

Frequently asked questions