Stuffed squid

Stuffed squid are a really healthy and nutritious main course: they allow you to enjoy squid, good for your health, combined with a tasty, rich and nutritious stuffing. The result is a main course that may be sufficiently satisfying to serve as a whole meal, depending on how you choose to fill your squid. The recipe that we propose here involves the use of fresh squid (if they are not available, you can substitute frozen ones) and a fresh, homemade filling using a few fragrant ingredients often found in your store cupboard: breadcrumbs, parsley, salt and garlic. As for cooking, you can either use the oven, in which case you could also roast some mixed vegetables and potatoes, or you can use the ‘lighter’ option of steaming. In this latter case, you could also cook some potatoes or other vegetables together with your squid.

Ingredients

  • squid 4 medium sized squid
  • breadcrumbs
  • parsley
  • garlic
  • extra virgin olive oil
  • pepper
  • salt
  • capers
  • black olives
  • white wine A glass of white wine
  • eggs 1 unit
  • Pecorino sheep's cheese 50 grams Grated
Information
70 minutes Total time
60 minutes Active time
Serves 2 persons
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Preparation

Clean the squid and remove the tips of the tentacles - you will use these for the filling. Make the filling by chopping and mixing these tentacle tips with the chopped garlic, breadcrumbs, salt, pepper and parsley, olives, capers and pecorino cheese. Mix everything with the egg. Once the squid are filled with this smooth and soft mixture, place them on a frying pan with olive oil and wine and cook. Alternatively, you may bake them in the oven at 200 °C for about an hour, or steam them for about twenty minutes.

Tips
To clean the squid begin by separating the head from the body. The entrails are attached to the head, and will therefore also be removed automatically. Then remove the cartilage from inside the squid. Proceed by then removing the eyes and beak. Wash the squid under running water, then, again under running water, skin it. This same technique is fine for cleaning another type of cephalod, the ‘totano’. Bear in mind, however, that the ‘totano’ has the toughest squid meat, and that if you do decide to use it, choose the smallest ones you can find. If you don’t find either type of squid, you can also make this recipe with cuttlefish - it will be equally tasty.
Trivia
Squid have three hearts, all green. Two of them pump blood to the gills, while the third is responsible for circulation in the rest of the body. The squid, as well as cuttlefish and octopus, are defined as cephalopods, from the Greek ‘kephale’ and ‘pous’, meaning head and foot. The name comes from the fact that these animals have head and feet that are almost connected to each other.

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