Italian Squid Casserole Traditional Recipe
Dive into the heart of Italian coastal cuisine with this traditional Italian Squid Casserole, a comforting and flavorful dish that highlights the briny sweetness of tender squid. This recipe marries the richness of a slow-simmered tomato and white wine sauce with briny capers and black olives, all finished with a golden layer of savory breadcrumbs for a perfect crunch. Infused with garlic, oregano, and a touch of optional chili flakes for subtle heat, this dish is baked to perfection and garnished with fresh parsley for a burst of brightness. Perfect for dinner parties or cozy weeknight meals, serve this casserole warm with crusty bread or atop freshly cooked pasta to soak up every last drop of the mouthwatering sauce. Easy to prepare with a rustic elegance, this casserole is a must-try for seafood lovers and fans of authentic Italian cuisine.
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Recipe Information
Ingredients
- 600 grams squid, cleaned and cut into rings
- 3 tablespoons extra virgin olive oil
- 3 units garlic cloves, minced
- 1 large onion, finely chopped
- 400 grams canned crushed tomatoes
- 125 milliliters dry white wine
- 100 grams black olives, sliced
- 2 tablespoons capers, rinsed
- 4 tablespoons fresh parsley, chopped
- 1 teaspoon dry oregano
- 0.5 teaspoons red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams bread crumbs
Instructions
Preheat your oven to 180°C (350°F).
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes until the onion is soft and translucent.
Stir in the crushed tomatoes, white wine, oregano, chili flakes (if using), salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally, to build the sauce.
Add the squid rings to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften. Do not overcook as the squid will finish tenderizing in the oven.
Stir in the sliced black olives, rinsed capers, and half of the chopped parsley. Remove the skillet from heat.
Transfer the squid mixture into a greased baking dish and spread it evenly.
In a small bowl, mix the bread crumbs with the remaining tablespoon of olive oil. Sprinkle the bread crumbs evenly over the squid casserole.
Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with the remaining chopped parsley and serve warm with crusty bread or over cooked pasta.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1398 mg | 466% | |
| Sodium | 6388 mg | 278% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 28.6 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3688 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
