Stuffed Squid Italiano

30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #11025

November 06, 2013



"This is the best stuffed squid dish I've ever made! Once the squid is cleaned, which is easy but a bit tedious, the recipe comes together quickly and is absolutely fantastic! I didn't include instructions for cleaning the squid, but if you need help, a YouTube video is the best bet - there are plenty out there. I found this recipe of another recipe site, however there was no chef name, so don't know who to credit."

Original is 4 servings
  • FOR THE SQUID
  • FOR THE SAUCE

Nutritional

  • Serving Size: 1 (146.6 g)
  • Calories 92.2
  • Total Fat - 2.5 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 152 mg
  • Sodium - 59.1 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2 g
  • Protein - 10 g
  • Calcium - 64.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 20.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Clean the squid, setting aside the tentacles, and pat the tubes dry. YouTube has lots of instructional videos, if you need help.

Step 2

To make the stuffing, chop the tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil. Blend well, adding salt and pepper to taste.

Step 3

Spoon the stuffing mixture loosely into each squid tube and close with a toothpick. Do not over-stuff because the squid will shrink during cooking and you don't want them to burst open.

Step 4

Add remaining oil to a skillet large enough to hold squid in a single layer.

Step 5

Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.

Step 6

Add the tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.

Step 7

Remove toothpick from squid and serve whole or sliced, alone or with pasta or over polenta.

Tips


No special items needed.

1 Reviews

MsPia

Fast and flavorful!

5.0

review by:
(17 Aug 2014)

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