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Stuffed Squid

Stuffed Squid recipe image
This classic Mediterranean dish features tender squid tubes stuffed with a savory mixture of minced squid, uncooked rice, fresh parsley, tomato, garlic, and anchovies. The uncooked rice absorbs the juices during baking, creating a creamy, risotto-like filling inside the firm yet tender squid body. Topped with breadcrumbs and baked until golden, it offers a delightful contrast of textures and deep, briny flavors. It is an elegant yet approachable meal perfect for dinner parties or special weeknight dinners. The combination of olive oil, garlic, and herbs infuses the seafood with aromatic warmth, making it a memorable culinary experience that highlights the natural sweetness of the squid.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 294.4
Description
This classic Mediterranean dish features tender squid tubes stuffed with a savory mixture of minced squid, uncooked rice, fresh parsley, tomato, garlic, and anchovies. The uncooked rice absorbs the juices during baking, creating a creamy, risotto-like filling inside the firm yet tender squid body. Topped with breadcrumbs and baked until golden, it offers a delightful contrast of textures and deep, briny flavors. It is an elegant yet approachable meal perfect for dinner parties or special weeknight dinners. The combination of olive oil, garlic, and herbs infuses the seafood with aromatic warmth, making it a memorable culinary experience that highlights the natural sweetness of the squid.
Ingredients
  • 2 pound Squid, cleaned
  • 1 tablespoon Uncooked rice
  • 2 sprigs Parsley, minced
  • 1 very small Tomato, minced
  • 1 clove Garlic, minced
  • 1 file Canned anchovy, chopped
  • 1 teaspoon Salt
  • 1/2 cup Olive oil
  • 2 tablespoons Bread crumbs
  • 1 pinch Black pepper
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200°C).
  2. 2
    Peel the squid and remove the innards, keeping the bodies whole and rinsing them thoroughly.
  3. 3
    Cut off the tentacles and heads, removing the eyes and beak, then grind the squid meat in a meat chopper or food processor.
  4. 4
    In a bowl, combine the ground squid, minced parsley, salt, pepper, uncooked rice, minced tomato, chopped anchovy, and 1 tablespoon of olive oil; mix well.
  5. 5
    Stuff the squid bodies with the mixture, packing it in gently but firmly.
  6. 6
    Place the stuffed squid in an oiled baking dish.
  7. 7
    Sprinkle the tops with bread crumbs.
  8. 8
    Pour the remaining olive oil over the squid.
  9. 9
    Bake for 35 minutes, or until the squid is tender and the breadcrumbs are golden.
  10. 10
    Let rest for a few minutes, then slice and serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 294.4kcal
% Daily Value *
Total Fat 30.3g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 2484.4mg104%
Total Carbohydrate 5.9g2%
Dietary Fiber 0.5g2%
Sugars 0.0g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the squid is thoroughly cleaned to remove any grit from the innards.

If a meat chopper is not available, finely mince the squid by hand or pulse briefly in a food processor until it resembles coarse mince.

The uncooked rice will absorb moisture during baking, so do not add extra liquid. The squid releases enough juices to cook the rice.

Serve with a simple green salad and crusty bread to soak up the flavorful oils.

For a milder flavor, you can omit the anchovy, but it adds a crucial depth of umami characteristic of Mediterranean cuisine.

Keywords: anchovy, baking, bread crumbs, garlic, mediterranean, olive oil, parsley, rice, salt, squid, stuffed, tomato, seafood, dinner, main course, savory
Read it online: https://www.chefs-mate.com/recipe/stuffed-squid/