Stuffed squid, Italian-style

Stuffed squid, Italian-style


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About this recipe: Slow cooking guarantees that the squid remains tender in this delicious baked dish. To serve as a main course, try serving with with Lemon-braised Spinach with Mushrooms and Croutons and Grilled Vegetable Salad (both found on this website).

Brenda Houghton

Serves: 4 

  • 8 sun-dried tomatoes, not in oil
  • 1 large prepared tube squid, or 8 small tubes, about 300 g (10½ oz) altogether, tentacles reserved
  • 2 tablespoons capers, finely chopped
  • 75 g (2¾ oz) fresh white breadcrumbs
  • 2 tablespoons chopped mixed fresh herbs, such as basil, oregano, parsley or sage
  • Salt and black pepper
  • 1 egg white
  • ½ tablespoon olive oil
  • To garnish: a few drops of balsamic vinegar, lemon juice and olive oil
  • To serve: mixed salad with cherry tomatoes

Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

  1. Put a kettle on to boil. Place the sun-dried tomatoes in a small bowl and cover generously with boiling water. Leave them to soak for 20 minutes to rehydrate them and to remove any excess salt.
  2. Heat the oven to 180°C (350°F, gas mark 4). Rinse the squid inside and out and pat it dry with kitchen paper.
  3. To make the stuffing, cut off and discard any hard bits on the tentacles then finely dice about a third of them and place in a mixing bowl. (Reserve the rest for another dish, such as a stir-fry.) Add the capers to the bowl.
  4. Drain and dry the tomatoes, dice them finely and add them to the tentacles, with the breadcrumbs and herbs. Blend well, season to taste, then stir in the egg white to bind.
  5. Spoon the stuffing into the squid, pushing it right down to the tip, and secure the opening with a small skewer or wooden cocktail stick. Lightly brush a baking tray with oil and place the stuffed squid on top. Bake for 45 minutes if using one large tube, 30 minutes if using small tubes, or until lightly golden.
  6. To serve, carve the squid crossways into 1 cm (½ in) slices, lay on a plate, and dot with balsamic vinegar, lemon juice and olive oil. Serve with mixed salad and cherry tomatoes.

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