Stuffed squid
Try this show-stopper dish to enjoy an incredibly flavorful seafood recipe. Simple and easy, you can also use leftover to make a super delicious pasta.
Servings 4
Ingredients
- 800 gr squid
- 500 ml tomato passata
- 200 gr of breadcrumbs
- 2 tbsp olives
- 1 tbsp capers
- 1 garlic clove
- salt and pepper
- 50 ml white wine
- pinch of chili flakes
- 2 tbsp extra virgin olive oil
Instructions
- Clean the squid and chop the tentacles finely.
- Chop the olives, capers and half of the parsley.
- In a pan heat the olive oil with the garlic and chili flakes. Add the tentacles, olives and capers and cook for 5 minutes.
- In a bowl mix the breadcrumbs (or the stale bread you have soaked and drained), salt and pepper and the parsley. Then add the tentacles and mix well.
- Check the saltiness of the filling before starting to stuff the squid. Close the squid with a wooden skewer.
- Stuff each squid and be careful to leave some space to avoid bursting during cooking.
- Re-heat the pan where you cooked the tentacles and add some oil, then add the stuffed squid and cook for a minute until the bottom start to turn to a light golden color.
- Add the wine and let it evaporate. When you cannot smell the wine any longer, add the tomato passata,a pinch of salt and pepper. Then cover and cook for 20/25 on low heat.
- When they're done, leave it to rest for at least 5 minutes.
- Sprinkle with parsley before serving.
