Stuffed squid is one of the best-known classics of Mediterranean cooking and can be prepared in various ways, according to one’s own tastes and to the place where it is cooked. However it is prepared, though, stuffed squid is a main course (in a one-course meal, too) for the whole family. It was popular already by the 19th century, as the section on this dish in the “Science in the kitchen and the art of eating well” by Pellegrino Artusi, a renown writer and gourmet. Here you can find our recipe, which is simple, but very, very tasty.
The recipe of stuffed squid
- Clean the squid, remove its tentacles and cut them up into small pieces.
- Lightly brown a clove of garlic and fry the tentacles lightly in a pan, adding wine to them and reducing them; cook them for 5 minutes.
- When they are ready, remove the tentacles and garlic from the pan, pour them in a glass or steel bowl and let them cool.
- When the tentacles have cooled, add bread crumbs, parsley, salt and pepper and blend the ingredients until the mixture is soft (if it’s too soft, add some bread crumbs), cover it and let it rest for around 10 minutes before proceeding.
- Then use the rested mixture to fill the squid’s sac ¾ full and close the borders with wooden toothpicks.
- In a capacious pan prepare a pizzaiola sauce with olives, capers, oil, garlic and (to your liking) hot pepper.
- As soon as the sauce is ready, add the stuffed squid and cook them at a high simmer for 7-8 minutes. Be careful, though, not to cook them too much, otherwise they become “gummy”. Besides, by cooking it for too long the squid risks reducing and the stuffing coming out.
- At the end of cooking add some more chopped parsley to your liking.
Delicious, isn’t it? Then come and try them at your favorite Cantina!