Stuffed Squid (Italian Version)

stuffed squidBaked stuffed squid is a very tasty second course typical of traditional italian cuisine and sicilian in particular.

Ingredients for 4 people
8 Squid
2 cloves of Garlic
1 bunch of Parsley
100 gr Breadcrumbs
1 tablespoon of Capers
1/2 glass of dry White Wine
Extra Virgin Olive Oil to taste
Salt and Black Pepper to taste

The first step in the preparation of stuffed squid consists precisely in cleaning them, peeling them, depriving them of the fins and the head with the tentacles.
So let’s take care of the preparation of the filling by cutting the tentacles and fins into small pieces. Fry them in a pan with olive oil for at least 5-6 minutes and put them in a bowl.
Once this is done, in the same pan still greased by the preparation of the squid, we will toast some breadcrumbs and let it cool.
At the same time we will make a thin mince of garlic, parsley and capers.
We will mix it with the fried squid’s tentacles / wings, add the toasted breadcrumbs and season with salt and pepper. The filling is ready!
With the help of a spoon we will go to fill the squid bags and, when they are full, we will close them using a toothpick.
We will then place the squid thus obtained in a baking dish, giving it a drizzle of oil and a pinch of salt before baking them at 200 degrees for 20 min.
Halfway through cooking we will sprinkle them with half a glass of white wine.
A few moments before cooking is completed, cover the squid with the cooking liquid from the bottom of the pan, sprinkle them with more breadcrumbs and give a further round of olive oil. Let’s bake them for a few minutes, just long enough to brown them on the surface.

Variants and Curiosities

  • Once the squid is closed, we could decide to cook them in a pan … If we opt for this type of cooking, we will brown them in olive oil over high heat for a few minutes. Then we will blend them with the wine and continue to cook them, with the lid on, for about another 20 minutes before serving them sprinkled with finely chopped fresh parsley. (They could also be cooked with tomato puree).
  • The ingredients of the filling can vary a lot and consequently the taste will also vary. For example, there are those who soften everything with an egg and also add 40 grams of Parmesan cheese.
  • It is also possible to use cuttlefish and squid instead of squid but the cooking times will be a little different.

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