Stuffed squid recipe

Stuffed squid

A classic recipe whose procedure can be followed both with squid and squid. A tasty and easy dish to prepare especially starting from the already cleaned squid. The filling lends itself to numerous interpretations, starting from the basic ingredients of the filling and then adding a personal note.


  • 3 medium-sized squid
  • 70 g of stale bread
  • 1 egg
  • milk for soaking
  • 2 tablespoons of parmesan cheese
  • 150 g of tomato sauce
  • some datterino
  • chili pepper
  • 1 clove of garlic
  • salt
  • pepper
  • 2 bay leaves
  • parsley

Small squid, with very tender meat, is the most popular and is cooked whole. The large ones are a little less tender and are cooked cut into rings as in the case of fried squid with mandoline and puffed rice or stuffed as in this recipe.

It is a simple recipe to make, the longest phase is the cleaning of the shellfish, as all the entrails must be eliminated, taking care not to damage the bag that will be stuffed. Also, pay attention to when the squid fills up with the filling, it is advisable to insert an adequate dose or the squid will open and the success of your dish will be compromised.

A recipe appetizing that of stuffed squid, but, following the same procedure can also use the squid, considered less ‘fine’ but quite tasty.

This is a classic version of stuffed squid but you can also stuff them with olives and capers or cook them without sauce, in a dry and crispier version, or, again, in the delicious variant stuffed with shrimp.


Step 1:

To start, clean the squid. First wash them under running water, then remove the skin and entrails, remove the tentacles by pulling them outwards, gently, keep them aside. The black gland or ‘ink’ is contained in the squid bag, it must be eliminated (you can add the contents to a risotto or spaghetti to give it an unusual black color and an intense flavor of the sea). Also remove the eyes, which are located at the base of the squid bag, with the help of a paring knife. Remove the mouth, or rostrum, from which the squid’s tentacles start. Eliminate the gladius or the strip of transparent cartilage that crosses the entire mollusk and is shaped like a sword.

When doing these operations, be careful to keep the squid whole. Once clean, pass them again underwater, dry them and leave them in the fridge between two dishes while you prepare the filling.

Step- 2

Blow up the tentacles with the bay leaf for a few minutes. Remove them from the pot and cut them into small pieces, you will need them for the filling.

Soak the stale bread for 30 minutes in milk, alternatively, you can also use some bread.

Now prepare the filling. Squeeze the bread removing all the milk, add the tentacles, the whole egg, the two tablespoons of Parmesan cheese, the finely chopped garlic, and parsley. Salt and pepper

Step -3

Fill the squid with the filling, do not overdo the quantity to prevent them from breaking. Close them with the help of a toothpick so that the filling does not come out during cooking.

Step -4

In a saucepan put 3 tablespoons of oil, the puree, the fresh tomatoes, and the chili. Cook for 5 minutes before adding the squid.

Once added, continue cooking for about 40 minutes, checking from time to time, if the tomato dries too much, add a few tablespoons of hot water.

Serve the stuffed squid hot with fresh parsley to decorate.

Stuffed squid

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