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COLLECTION: Squid Recipes

COLLECTION: Squid Recipes recipe image
This elegant dish transforms humble squid into a restaurant-quality centerpiece. The tender squid bodies are gently stuffed with a luscious mixture of fresh ricotta, wilted spinach, nutmeg, and Parmesan, creating a creamy contrast to the firm seafood. Simmered in a vibrant tomato sauce infused with garlic, rosemary, and olive oil, the flavors meld beautifully. The dish is finished with golden, toasted pine nuts that add a delightful crunch and nutty aroma. It’s perfect for a romantic dinner or a special family occasion, offering a sophisticated yet comforting Mediterranean experience. Serve with crusty bread to soak up the delicious sauce.
Courses:
Difficulty: Intermediate
Servings: 6
Description
This elegant dish transforms humble squid into a restaurant-quality centerpiece. The tender squid bodies are gently stuffed with a luscious mixture of fresh ricotta, wilted spinach, nutmeg, and Parmesan, creating a creamy contrast to the firm seafood. Simmered in a vibrant tomato sauce infused with garlic, rosemary, and olive oil, the flavors meld beautifully. The dish is finished with golden, toasted pine nuts that add a delightful crunch and nutty aroma. It’s perfect for a romantic dinner or a special family occasion, offering a sophisticated yet comforting Mediterranean experience. Serve with crusty bread to soak up the delicious sauce.
Ingredients
  • 12 squid, about 6 inches each, cleaned
  • 1/2 lb ricotta cheese
  • 2 lbs fresh spinach, steamed lightly, and liquid squeezed out
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp black pepper
  • 1/4 tsp grated nutmeg
  • 2 Tbl finely minced fresh parsley
  • 1 egg, slightly beaten
  • 2 Tbl olive oil
  • 2 cloves garlic, finely minced
  • 1.5 lbs plum tomatoes, pureed in blender
  • 1 Tbl tomato paste
  • 1/2 tsp fresh rosemary or 1/4 tsp dried
  • 1.5 Tbl butter
  • 3 Tbl pine nuts or sunflower seeds
Directions
  1. 1
    Cut off the tentacles from the squid bodies so you have just the body cavities. Reserve the tentacles for later.
  2. 2
    In a large bowl, mix together the ricotta cheese, squeezed spinach, grated Parmesan, black pepper, nutmeg, minced parsley, and beaten egg until well combined.
  3. 3
    Heat the olive oil in a large heavy skillet or saucepan over medium heat. Add the minced garlic and stir, cooking for a few seconds until fragrant.
  4. 4
    Add the pureed plum tomatoes to the skillet. Bring the mixture to a boil, then add the tomato paste.
  5. 5
    Lower the heat and add the rosemary. Simmer the sauce for 25 minutes, stirring occasionally.
  6. 6
    While the sauce is simmering, stuff the body of each squid with the spinach and cheese mixture. Fill only about one-third full to prevent bursting. You may want to poke a small hole in the side of each squid with a toothpick to allow steam to escape.
  7. 7
    Place the stuffed squid into the simmering sauce. Add the reserved tentacles to the sauce as well.
  8. 8
    Simmer for 3 to 4 minutes. Then, carefully turn the squid over and simmer for an additional 3 minutes.
  9. 9
    While the squid is cooking, melt the butter in a clean small pan. Toss the pine nuts in the butter until they are golden brown. Watch carefully, as pine nuts can burn easily.
  10. 10
    Lift the stuffed squid and tentacles out of the sauce and place them on a warm, flat serving dish. Spoon the sauce around the squid and garnish with the toasted pine nuts.
Note

Do not overstuff the squid, or they may explode during cooking.

Keep an eye on the pine nuts while toasting; they burn quickly.

Keywords: squid, stuffed squid, ricotta, spinach, tomato sauce, seafood, mediterranean, dinner, pine nuts, rosemary, garlic, parmesan, olive oil, main course
Read it online: https://www.chefs-mate.com/recipe/collection-squid-recipes/