Italian Stuffed Squid Hoods
Dive into the flavors of coastal Italy with this irresistible Italian Stuffed Squid Hoods recipe, a true seafood delicacy perfect for a special dinner. Tender squid hoods are filled with a savory mixture of breadcrumbs, Parmesan cheese, fresh parsley, and zesty lemon, then simmered to perfection in a rich, garlicky tomato and white wine sauce with a hint of red chili flakes for subtle heat. This elegant dish strikes the perfect balance between the ocean’s freshness and rustic Italian charm, requiring just 20 minutes of prep time. Serve these succulent squid hoods with crusty bread or a side of pasta to soak up the vibrant sauce, and finish with a garnish of fragrant basil leaves for a restaurant-worthy presentation. Ideal for seafood lovers, this recipe brings authentic Mediterranean flavors straight to your table.
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Recipe Information
Ingredients
- 8 pieces Squid hoods (cleaned)
- 1 cup Bread crumbs
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Parsley (fresh, chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Lemon zest (grated)
- 1 large Egg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 2 tablespoons Olive oil
- 1 can (14 ounces) Crushed tomatoes
- 0.5 cup White wine
- 0.25 teaspoons Red chili flakes
- 6 leaves Basil leaves (for garnish)
- 1 packet Toothpicks or kitchen string
Instructions
1. Preheat a large skillet or deep pan over medium heat.
2. In a bowl, combine the bread crumbs, Parmesan cheese, parsley, 2 minced garlic cloves, lemon zest, egg, salt, and black pepper. Mix until the filling binds together.
3. Gently stuff each squid hood with the prepared filling, leaving a little space at the top to prevent splitting. Secure the openings using toothpicks or kitchen string.
4. Heat 1 tablespoon of olive oil in the skillet. Sear the stuffed squid hoods on each side until lightly golden (about 2 minutes per side). Remove from the skillet and set aside.
5. To the same skillet, add the remaining olive oil and sauté 1 minced garlic clove until fragrant. Stir in the crushed tomatoes, white wine, and red chili flakes. Simmer for 5 minutes to allow the flavors to meld.
6. Return the stuffed squid hoods to the pan, covering them in the tomato sauce. Cover the skillet with a lid and cook on low heat for 25 minutes or until the squid is tender.
7. Taste the sauce and adjust seasoning with additional salt or pepper as needed.
8. Serve the stuffed squid hoods with the tomato sauce spooned over the top. Garnish with fresh basil leaves. Optionally, pair with crusty bread or pasta.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1899 mg | 633% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 21.7 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1865 mg | 143% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3097 mg | 66% | |
*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.
