Oven-baked stuffed squid

Ingredients

• 600 g (4 squid)Squid
• 200 gPotatoes
• 90 gBread
• 90 mlWhole milk
• 1Fresh spring onion
• 10 gParmigiano Reggiano, for grating
• To tasteFresh marjoram
• 9 gFresh turmeric
• 1Egg
• 10 gExtra virgin olive oil
• To tasteFine salt
• To tasteBlack pepper
• 130 gNatural plain yoghurt
• 10 gPouring cream
• To tasteFresh dill
• To tasteExtra virgin olive oil

Instructions

1. 1

   Cook potatoes

   Put the potatoes in a pan of cold water and cook for about 20–30 minutes from when the water starts to boil, until a fork goes in easily. Leave them to cool slightly, then peel and set aside. Remove the crust from the bread, tear the crumb into pieces and soak it in the milk.

2. 2

   Clean squid

   Remove the heads and cut off the side fins with a knife. Wash the squid thoroughly inside and out to remove any impurities.

3. 3

   Prepare aromatics

   Finely chop the fins and tentacles. Remove the green top and root end from the spring onion, then finely chop it with the marjoram leaves. Heat the olive oil in a frying pan, add the spring onion and marjoram, and cook gently for a few minutes, stirring occasionally.

4. 4

   Cook squid pieces

   Add the chopped fins and tentacles to the pan and cook over a high heat for a few moments, until all the liquid released by the squid has evaporated.

5. 5

   Mash filling base

   Mash the cooled potatoes in a large bowl. Add the soaked bread and the cooked mixture of squid pieces and spring onion.

6. 6

   Season filling

   Add the grated Parmesan, peel and grate the fresh turmeric directly into the bowl, then add salt, pepper and the whole egg.

7. 7

   Fill the squid

   Mix the filling thoroughly, then transfer it to a disposable piping bag. Heat the oven to 180°C, conventional setting, and oil the base of a small baking dish large enough to hold the four squid. Pipe the filling into the squid, filling them to the top.

8. 8

   Bake the squid

   Arrange the filled squid side by side in the dish. Season with salt and pepper to taste and finish with a drizzle of olive oil. Bake in the preheated oven at 180°C for about 30 minutes.

9. 9

   Mix and serve

   While the squid bake, combine the yoghurt and cream in a small bowl with a drizzle of olive oil and the dill. Mix well, then serve each baked stuffed squid with some of the sauce.

What is stuffed squid?

Stuffed squid is made by filling cleaned squid bodies with a seasoned mixture and cooking them until tender. This recipe uses the fins and tentacles in the filling, so the whole squid contributes to the dish.

The recipe does not specify a regional origin. Its potato-and-bread filling is flavoured with spring onion, marjoram, Parmesan and fresh turmeric, then paired with a cool dill yoghurt sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 319 calories, 0g protein, 26g carbs, 15g fat.

The potato and bread provide most of the carbohydrate, while the olive oil, yoghurt and cream contribute much of the fat. Squid, egg and Parmesan provide protein; serve the squid with vegetables or salad to add freshness and balance the plate.

Build a soft, savoury filling

Potatoes: cook them until a fork slips in easily, then cool and peel before mashing. This makes them easy to combine with the soaked bread.

Bread and milk: soak the bread crumb until softened, then mix it into the potato. It helps give the filling a cohesive texture.

Squid pieces: cook the chopped fins and tentacles with the spring onion and marjoram. Let their released liquid evaporate before adding them to the bowl.

Clean and prepare the squid

Keep the squid bodies intact for stuffing, and remove the heads and side fins as directed. Wash both the inside and outside well.

Chop the fins and tentacles finely so they can be distributed evenly through the potato mixture. The method uses these pieces in the filling rather than discarding them.

Fill without overpacking

A piping bag makes it easier to push the filling into the squid bodies. Fill each one to the top, as instructed, but avoid compressing the mixture tightly.

Arrange the squid side by side in an oiled baking dish that fits all four. Season the outside and add a final drizzle of olive oil before baking.

Check the texture and timing

The potatoes take about 20–30 minutes once the water begins to boil; check them with a fork rather than relying only on the clock. They should be easy to pierce before you drain, cool and peel them.

Bake the filled squid at 180°C for about 30 minutes in a conventional oven. The recipe gives the time and temperature but no further visual doneness cue, so avoid extending the bake unnecessarily.

Make the dill yoghurt sauce

Stir the yoghurt and cream together with a drizzle of olive oil and fresh dill while the squid is in the oven. Mix until the sauce is combined.

Serve the sauce alongside the hot squid so its cool, tangy flavour contrasts with the warm filling.

Serving ideas

Serve one stuffed squid per person with the dill yoghurt sauce. A simple salad or plainly cooked green vegetables can add freshness alongside the rich, soft filling.

The recipe does not include a separate side dish, so keep accompaniments straightforward and let the squid and sauce remain the focus.

Recipe notes & tips

• Check the potatoes with a fork after 20 minutes of boiling and continue cooking if they are still firm.
• Remove the bread crust before soaking the crumb in milk.
• Cook the chopped squid pieces until their released liquid has evaporated before mixing them into the filling.
• Grate the peeled fresh turmeric directly into the filling bowl.
• Use a small baking dish that holds the four squid side by side.
• Mix the yoghurt sauce while the squid bake so it is ready to serve.

Variations

• Herb change: use another soft fresh herb in place of the dill in the sauce.
• More marjoram: increase the herb in the filling to taste.
• Peppery sauce: add extra black pepper to the yoghurt mixture.
• Extra yoghurt: serve with more plain yoghurt for a tangier accompaniment.

Common mistakes to avoid

• Undercooked potatoes: continue boiling until a fork pierces them easily before mashing.
• Wet squid filling: cook the chopped fins and tentacles until their released liquid has evaporated.
• Lumpy bread: tear the crumb into small pieces and soak it thoroughly in the milk.
• Overpacked squid: pipe the filling in without pressing it down tightly.
• Crowded dish: use a baking dish that holds all four squid side by side.

How to store

Refrigerate leftover squid and sauce separately in covered containers and eat within 2 days. Reheat the squid gently in the oven until hot throughout; serve the sauce cold.

Frequently asked questions