Squids stuffed with a savory filling is hands down my favorite way to enjoy these curious looking creatures of the sea. Food Easy Recipes love how the tender squid tubes contrast with the rich, herbaceous stuffing. The combination of textures and flavors is simply delightful.
Stuffed squids have a special place in my heart because they remind me of summer vacations by the seaside as a child. My family would go fishing and we’d end up with a bucket full of squirming squids. My grandmother would then work her magic, cleaning and stuffing them before braising them ever so gently. The appetizing aromas would fill the tiny seaside kitchen. Finally we’d all gather around the table, eagerly digging into the fruits of our labor. The stuffed squids were always the highlight of every trip.
As an adult now, I don’t get to go fishing as often. But I can still recreate those happy childhood memories by cooking up stuffed squids in my own kitchen. The preparation may look intimidating but it’s actually quite easy once you get the hang of it. And the rewards are so worth it!
I hope this post will encourage you to give stuffed squids a try. Keep reading for all my best tips on how to prepare stuffed squids perfectly. And let me know if you have any other favorite ways to enjoy these fabulous mollusks!
Squids stuffed
Ingredients
- 1 pound squid
- ½ kg feta farelisia spicy
- ½ kg ripe tomatoes
- ½ cup olive oil
- 1 wine glass white wine no resin
- Salt
- Pepper red and green
Instructions
- Nowadays, the squid is cleaned. If you are clean and wash.
- Cut the tomatoes into small pieces (chopped) and put them in a bowl.
- Grate by hand and the slice dichnoume the bowl with the tomato.
- Pour a little salt and green pepper. If you are a friend and drop the spicy red pepper. Do not worry: the feta offsets the burning and the food is NOT hot.
- Fill the squid with the mixture of 80% of capacity and close with a toothpick.
- We fill them completely to avoid overflow.
- Place the squid in a pan. Pour half cup of olive oil and shake the squid so that oil can go from below and not stick.
- Then add a wine glass of white wine (carefully! Not resin) and a half cup of water.
- Bake in preheated oven at 200 degrees Celsius for 20 to 25 minutes.
- Alternatively we can bake and charcoal but wants very skillfully so as not to spill the contents during the shooting and not parapsithoun and become elastic.
Video
Notes
Tips and tricks
Cooking Tips for Perfectly Stuffed Squids
Here are my tips for getting tender, juicy stuffed squids every time:
- Soak the squid tubes in milk or a acidic marinade like lemon or lime juice before stuffing. This helps tenderize the flesh.
- Don’t overstuff! Squids shrink a little during cooking. Leave about 1/4 inch of room at the ends.
- Cook low and slow or high and fast. Low temp braising for 30-60 minutes yields fork tender squid that holds its shape. Or pan fry over high heat just until opaque, about 2 minutes.
Serving Suggestions
I love serving stuffed squids with:
- Lemony roasted potatoes or pasta – the brightness cuts the richness perfectly
- A fresh, lightly dressed salad
- Crusty bread for dipping up the delicious pan juices
FAQs
Can I freeze stuffed squids? I don’t recommend freezing stuffed squids. The texture really suffers.
Can I use frozen squids? Yes, thawed frozen squids work fine. Just make sure they are completely thawed before stuffing.
Do I need to remove the squid ink sac? That’s a personal preference. I leave it in for more flavor but some people prefer removing it.
I think stuffed squids are an underrated seafood dish. When cooked properly they are downright addictive – briny and tender with a satisfying chew. I hope you’ll give this recipe a try and let me know what you think! What’s your favorite way to enjoy squids?
