Stuffed squid

Today we would like to present a light, tasty, fragrant fish dish that allows you to bring all the flavour of the sea to the table in just a few steps. The recipe for stuffed squid does not require much time to prepare, the ingredients are the most common ones. To give more taste to the dish we have added a touch of Calabrian Pecorino Cheese.

Stuffed squid: ingredients for 4 people

  • 400g of fresh squid
  • 50g of breadcrumbs
  • 1 egg
  • 1 glass of dry white wine
  • A pinch of seasoned Calabrian pecorino cheese
  • 1 tablespoon of parmesan cheese
  • Parsley to taste
  • Extra virgin olive oil to taste
  • Salt to taste

Stuffed squid: the step-by-step recipe

Carefully remove the tentacles from the squid sac, remove the viscera, eyes and horny beak, then pull out the transparent pen. Clean the squid sac under cold running water and remove the outer skin with a small knife.

Using a blender, chop up the squid tentacles, then cook them over a low heat in a pan with 2-3 tablespoons of extra virgin olive oil and a crushed clove of garlic; add salt, fresh chilli pepper if desired and cook for about 5 minutes.

Place the tentacles on a plate and use the same frying pan to gently brown the chopped breadcrumbs with a little EVO oil. In a bowl, mix the tentacles with the toasted breadcrumbs, the egg, a spoonful of grated Parmesan cheese, a touch of seasoned Calabrian pecorino cheese and some chopped parsley.

We fill half the capacity of our squid with the mixture, then close the bag with a few toothpicks.

Fry the stuffed squid in a frying pan over a high heat with a couple of tablespoons of oil, turn to cook evenly and after a couple of minutes add a glass of white wine, lower the heat and continue cooking with the lid on for 20-25 minutes; be very careful when cooking as there is a risk of overcooking and making the fish flesh 'rubbery'.