Italian Stuffed Squid
Dive into the rich, coastal flavors of Italy with this stunning Italian Stuffed Squid recipe. Tender squid tubes are brimming with a savory stuffing made from their own chopped tentacles, fragrant garlic, sweet onions, golden breadcrumbs, and a touch of Parmesan cheese for irresistible creaminess. Enhanced with fresh parsley and bound together with a delicate egg, the filling delivers a perfect blend of textures and flavors. Each stuffed squid is simmered and baked in a robust tomato sauce infused with dry white wine and oregano, creating a dish that’s as comforting as it is elegant. Perfectly suited for a dinner party or an intimate family meal, this Mediterranean classic is easy to prepare in just over an hour, making it an impressive yet approachable dish for seafood lovers. Serve with crusty bread to soak up the delectable sauce, and transport your taste buds straight to the Italian coastline. Keywords: stuffed squid, Italian seafood recipe, baked squid, Mediterranean cuisine, squid in tomato sauce.
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Recipe Information
Ingredients
- 8 pieces squid tubes
- 8 pieces squid tentacles, finely chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 cup breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup parsley, chopped
- 1 large egg, lightly beaten
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 28 ounces crushed tomatoes (canned)
- 1 teaspoon dried oregano
- 0.5 cup dry white wine
Instructions
Preheat your oven to 375°F (190°C).
Rinse the squid tubes under cold water and pat them dry with paper towels. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the squid tentacles, garlic, and onion. Cook for 3-4 minutes, stirring occasionally, until fragrant and the onion is translucent.
Remove the skillet from heat and transfer the cooked mixture to a bowl. Stir in breadcrumbs, Parmesan cheese, chopped parsley, beaten egg, salt, and black pepper until well combined to create the stuffing.
Carefully stuff each squid tube with the prepared filling, leaving about half an inch at the top. Secure the open end of each tube with a toothpick to keep the stuffing inside.
In a large ovenproof skillet or baking dish, heat the remaining 2 tablespoons of olive oil over medium heat. Add the stuffed squid and cook for 2-3 minutes per side until lightly browned.
Remove the squid from the skillet and set aside. In the same skillet, pour in the crushed tomatoes, white wine, and dried oregano. Stir to combine and let the sauce simmer for 5 minutes.
Return the stuffed squid to the skillet, nestling them into the sauce. Spoon a bit of the sauce over each piece.
Transfer the skillet or baking dish to the preheated oven and bake for 25-30 minutes, or until the squid is tender.
Remove from the oven and let rest for 5 minutes before serving. Serve the stuffed squid with the tomato sauce spooned over the top, and enjoy!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1810 mg | 603% | |
| Sodium | 4949 mg | 215% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 42.1 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1057 mg | 81% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4157 mg | 88% | |
*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.
