Description
This Easy Stuffed Squid Delight recipe features tender squid tubes filled with a savory mixture of chopped tentacles, bread crumbs, Pecorino Romano cheese, parsley, and capers. Simmered gently in a flavorful tomato sauce with olives and white wine, this dish creates a perfect blend of briny, cheesy, and fresh flavors. Served with freshly cooked pasta, it makes an impressive yet accessible Mediterranean-inspired meal for four.
Ingredients
Scale
For the Stuffing
- 1 pound Squid (cleaned, with tentacles)
- 2 tablespoons Olive oil (for sautéing)
- 1 clove Garlic (minced)
- 1 1/4 cups Day old bread crumbs
- 1/3 cup Pecorino Romano cheese (grated)
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon Capers
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly ground)
For the Sauce
- 3 tablespoons Extra virgin olive oil (for sautéing)
- 1 clove Garlic (minced)
- 1/4 cup Dry white wine
- 28 ounces Canned tomatoes
- 20 Pitted black olives
- 1 tablespoon Capers
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly ground)
- 1 tablespoon Chopped fresh parsley (for garnish)
To Serve
- Freshly cooked pasta
Instructions
- Clean and prepare the squid: Flush the squid body and tentacles under running water to remove any sand or debris. Drain thoroughly. Finely chop the tentacles and fins and place them in a bowl.
- Sauté tentacles and garlic: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped tentacles, fins, and 1 minced garlic clove. Cook until the liquid has evaporated and the mixture becomes fragrant, about 3-5 minutes.
- Make the stuffing: Transfer the cooked tentacle mixture to a food processor. Add the bread crumbs, grated Pecorino Romano, chopped parsley, capers, salt, and pepper. Pulse in short bursts until the mixture is combined and roughly chopped but not pureed.
- Stuff the squid tubes: Using a small spoon, fill each squid tube carefully with the stuffing, being careful not to overfill. Seal the open ends with toothpicks. Prick the stuffed squid all over with a fork to prevent bursting during cooking.
- Prepare the sauce base: In the same skillet, heat 3 tablespoons extra virgin olive oil over medium heat. Add 1 minced garlic clove and sauté for about 1 minute until fragrant.
- Deglaze the pan: Pour in the dry white wine and scrape up any browned bits from the pan bottom. Let it simmer for 2-3 minutes until the alcohol smell dissipates.
- Add tomatoes and seasonings: Add the canned tomatoes to the pan, crushing them lightly with a fork. Stir in the black olives, capers, salt, and pepper. Bring the mixture to a gentle simmer.
- Simmer the stuffed squid: Submerge the stuffed squid in the sauce. Cover and simmer on low heat for 30-60 minutes, or until the squid is tender. Turn the squid occasionally and add a splash of water if the sauce reduces too much.
- Serve: Toss the cooked pasta with the sauce and stuffed squid to coat well. Slice the squid tubes and arrange them on a serving platter. Garnish with chopped fresh parsley and serve the remaining sauce on the side.
Notes
- Do not overstuff the squid tubes to avoid bursting during cooking.
- If the tomato sauce reduces too much while simmering, add a little water to maintain moisture.
- Using day-old bread crumbs helps bind the stuffing better.
- You can substitute Pecorino Romano with Parmesan cheese if preferred.
- Serve immediately with freshly cooked pasta for best texture and flavor.
