Stuffed Squid

Name: Stuffed Squid
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 4 Calamari; 1 slice of Bread; 3 cloves of Garlic; 20 g of Parmesan Cheese; 1 Eggs; Mezza glass of White Wine; Black Olives; Capers; Parsley; Extra Virgin Olive Oil; Table Salt; Black Pepper

Stuffed squid is a wonderful seafood main course that you can make for a dinner with friends or a family lunch.

Difficulty Medium
Preparation 30 minutes
Cooking 20 minutes
Servings for 2 people

Stuffed Squid is a wonderful seafood main course from the Italian tradition that you can make for a dinner with friends or a family lunch.

In this version, Pan-Cooked Stuffed Squid is perfect served hot or slightly warm. The same goes for the side dish: you can choose a cold side such as a salad or a hot one such as sautéed vegetables.

Another tasty version of Stuffed Squid is Stuffed Squid in Tomato Sauce, or if you are looking for other good ways to cook squid, try Fried Calamari or Mixed Fried Seafood. And now, on to the recipe for Stuffed Squid.

Ingredients for 2 people

4 Calamari
1 slice of Bread rustic
3 cloves of Garlic
20 g of Parmesan Cheese
1 Eggs
1/2 glass of White Wine
Black Olives to taste
Capers to taste
Parsley to taste
Extra Virgin Olive Oil to taste
Table Salt to taste
Black Pepper to taste

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Method

To make the stuffed squid, start by cleaning the squid: hold the head in one hand and the body in the other and pull gently to remove all the innards. Next, remove the quill, the transparent part, from the body, and remove the skin as well. Rinse the body under running water, taking care not to tear it but removing all the parts to discard. Now take the head again and use a small sharp knife to remove the part in the center of the tentacles, called the beak. Then cut away the eyes and all the area around them.
At this point you should be left with just the tentacles: chop them into small pieces and cook them in a medium skillet with some oil and one of the garlic cloves. Deglaze with half the white wine, and meanwhile soak the soft inside of the bread in some water. Using a mezzaluna, finely chop the other garlic clove and the parsley. Remove the garlic from the skillet and add the soaked bread, the parsley, the chopped garlic clove, salt, pepper and, if you like, the chopped capers and black olives.
After letting it cool, pour the mixture into a medium bowl. Add the egg and the grated Parmigiano and work everything together with a spoon until smooth. Using a piping bag with a round tip, fill the squid with the stuffing to about 3/4 of their volume, then close them with toothpicks.
Heat some oil in a skillet and cook the squid in it for about 10 minutes with a garlic clove, remembering to turn them from time to time. Deglaze with the remaining white wine, add some chopped parsley and pierce the squid bodies with a fork. Brown them in the skillet for about 2 more minutes, transfer them to a serving dish and serve the stuffed squid immediately. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you prefer, you can also make baked stuffed squid, cooking them for 20 minutes at 190 °C (375 °F) on a baking sheet with a drizzle of oil.

Tips

For really tasty stuffed squid, I recommend using fresh squid, but if it is not available you can also buy frozen.

Storage

You can keep leftover stuffed squid in the refrigerator for one day in an airtight container. If you like, you can also cook them and then freeze them.