Squid Stuffed with Spinach and Herbs
Elevate your seafood dining experience with this elegant recipe for Squid Stuffed with Spinach and Herbs. Perfectly tender squid tubes are filled with a vibrant mixture of fresh spinach, parsley, dill, basil, garlic, and a touch of Parmesan cheese, creating a blend of flavors that's both aromatic and savory. Enhanced with breadcrumbs for texture and bright lemon zest for a zippy finish, these stuffed squid tubes are baked in white wine to ensure they stay moist and flavorful. Easy to prepare in under an hour, this dish makes a stunning centerpiece for dinner parties or an intimate weeknight meal. Serve with lemon wedges for a burst of citrus freshness. Perfect for seafood lovers searching for healthy yet indulgent recipes, "stuffed squid" and "spinach herb filling" make this a must-try!
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Recipe Information
Ingredients
- 8 pieces Squid tubes (cleaned, approx. 4–5 inches long)
- 3 tablespoons Olive oil
- 4 cups Fresh spinach
- 0.5 cup Fresh parsley (chopped)
- 0.25 cup Fresh dill (chopped)
- 0.25 cup Fresh basil (chopped)
- 4 cloves Garlic (minced)
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Toothpicks
- 0.5 cup Dry white wine
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with 1 tablespoon of olive oil and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
In a medium bowl, combine the cooked spinach, chopped parsley, dill, and basil. Stir in the breadcrumbs, grated Parmesan cheese, lemon zest, salt, and black pepper. Mix well to form the stuffing mixture.
Using a small spoon, gently stuff each squid tube with the spinach and herb mixture. Be careful not to overfill the tubes, leaving a small space at the open end to prevent spilling during cooking.
Seal the open end of each squid tube with a toothpick, securing the stuffing inside.
Place the stuffed squid in the prepared baking dish. Pour the dry white wine over the squid to keep them moist during baking.
Bake in the preheated oven for 18–20 minutes, or until the squid is tender and cooked through. Be careful not to overcook, as squid can become rubbery.
Remove the baking dish from the oven and let the squid rest for 5 minutes. Discard the toothpicks before serving.
Serve warm with lemon wedges on the side for a fresh burst of flavor.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1632 mg | 544% | |
| Sodium | 4674 mg | 203% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 9.9 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1575 mg | 121% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4008 mg | 85% | |
*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.
