White-style stuffed squid

Ingredients

• 2 per personsquid
• 1 clovegarlic
• 2salted anchovies
• to tastechilli
• 200 gbreadcrumbs
• 2 tablespoonsparsley
• 2salted anchovies
• 50 gPantelleria capers
• 300 gchopped peeled tomatoes
• to tastesalt
• to tasteblack pepper
• 1 glass (about 150 ml)dry white wine
• to tastesalt
• to tasteblack pepper
• to tasteextra-virgin olive oil

Instructions

1. 1

   Remove the heads

   Hold each squid by the head and pull gently, without jerking, until the head separates from the body sac.

2. 2

   Clean the tentacles

   Separate the tentacles from the eyes and innards, and discard the latter. Open the centre of the tentacles and remove the hard beak.

3. 3

   Clear the sacs

   Carefully open each body sac without tearing it and remove the cartilage-like quill.

4. 4

   Remove the skin

   Take out any remaining innards and other material inside the squid, including the ink sac. Gently pull off the skin.

5. 5

   Rinse and dry

   Rinse all the squid thoroughly, then pat dry with kitchen paper or leave to drain for 15 minutes.

6. 6

   Cook the trimmings

   Chop the heads, fins and tentacles into small pieces. Fry them for a couple of minutes in hot oil with the garlic clove, desalted and chopped anchovies, and chilli.

7. 7

   Add the tomatoes

   Season lightly with salt and add the chopped tomatoes. Cook for 5 minutes, then stir in the breadcrumbs mixed with the parsley.

8. 8

   Finish the filling

   Let the mixture take on the flavours for a couple of minutes. Remove the garlic, combine everything and turn off the heat. Stir in the desalted capers; the filling should be fairly dry. Leave it to cool.

9. 9

   Stuff and brown

   Fill each squid to three-quarters full and press gently to push out air. Secure the openings with a cocktail stick. Add a little oil to a frying pan and brown the stuffed squid.

10. 10

    Braise the squid

    Pour in the white wine and let it evaporate. Add a little water, cover with a lid and cook for 15 minutes. Adjust the salt and pepper, then serve.

What is white-style stuffed squid?

This Italian preparation stuffs squid with a seasoned filling made from its own trimmings, breadcrumbs, anchovies and capers. The squid is browned, then cooked with white wine rather than served in a red tomato sauce.

The method makes good use of the head and tentacles, while the capers and anchovies bring a salty, savoury contrast to the mild seafood. The modest amount of tomato helps moisten the filling without making it saucy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 39g protein, 42g carbs, 18g fat.

The squid and anchovies provide most of the protein, while the breadcrumbs supply much of the carbohydrate. Olive oil and the fatty fish contribute most of the fat; serve with vegetables or salad to round out the plate without adding another rich element.

Preparing the squid

Gentle handling: pull the head away from the body without tearing the sac, which needs to remain intact for stuffing. Remove the quill, innards, beak and skin, then rinse away any remaining ink.

Dry well: pat the cleaned squid dry or leave it to drain for 15 minutes. Less surface moisture helps it brown in the pan rather than steam.

Building a dry, savoury filling

Anchovies first: desalt and chop them before frying with the squid trimmings, garlic and chilli. They break down into the oil and season the mixture throughout.

Breadcrumbs last: add them after the tomatoes have cooked for 5 minutes, along with the parsley. Stir in the capers once the pan is off the heat, and let the filling cool before using it.

Filling without splitting

Leave room: fill each body sac only three-quarters full, as the stuffing needs space during cooking. Press lightly to release trapped air, then secure the opening with a cocktail stick.

Keep the pressure gentle: packing the filling too firmly can strain the squid as it cooks. A fairly dry filling is easier to handle and less likely to escape.

Browning and cooking

Brown first: turn the stuffed squid in a little hot oil until golden. This gives the outside colour before the wine and water create a covered cooking environment.

Check the braise: let the wine evaporate before adding a little water and covering the pan. Cook for 15 minutes, then check that the squid is tender and season to taste.

Serving the dish

Serve the squid hot, with some of the pan juices spooned over it. A simple green salad or steamed vegetables make a fresh counterpoint to the breadcrumb filling.

If you want a more substantial meal, pair it with bread to mop up the juices or with plain potatoes. Keep additional salt modest, since the anchovies and capers already bring a salty edge.

Recipe notes & tips

• Desalt the anchovies and capers before adding them to the filling.
• Keep the squid sacs intact while cleaning so they can hold the stuffing.
• Let the filling cool before stuffing the squid.
• Leave each squid about one-quarter empty to allow room during cooking.
• Use only a little salt at first, then taste and adjust at the end.
• Let the wine evaporate before adding water and covering the pan.

Variations

• Herb change: replace some parsley with finely chopped fresh basil.
• More chilli: add extra chilli to the trimmings as they fry.
• Citrus finish: add a little lemon zest to the cooled filling.
• Extra vegetables: serve with steamed greens alongside the squid.
• Bolder capers: chop some of the desalted capers before folding them into the filling.

Common mistakes to avoid

• Tearing the sacs: pull the head away gently and keep the body intact for stuffing.
• Overfilling: leave one-quarter of each sac empty so the squid has room as it cooks.
• Wet filling: cook the tomato mixture down and use the breadcrumbs to make it fairly dry.
• Salting too early: season lightly because anchovies and capers are already salty.
• Skipping the browning: brown the squid before adding wine for colour and flavour.
• Adding water too soon: first allow the wine to evaporate, then add a little water and cover.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered pan with a splash of water until hot throughout; avoid prolonged cooking, which can make the squid tough.

Frequently asked questions