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Stuffed Squid

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Stuffed Squid

Cuisine:Italian

Course:Dinner

0s prep 30m cook 30m ready

Squid stuffed with a parsley and bread crumb mixture, baked in a white wine and tomato sauce. Served hot or cold.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • Twelve 5-inch squid
  • 1
    • 6 tablespoons (¾ stick) butter
    • ½ cup finely chopped onions
    • ½ cup finely chopped celery
    • 1 ½ cups fresh bread crumbs
    • 3 tablespoons finely chopped parsley
    • (½ cup cooked spinach, drained and chopped)
    • (2 tablespoons drained small capers)
    • (2 teaspoons minced fresh tarragon or dill or ½ teaspoon dried tarragon or dill)
    • ½ teaspoon lemon juice
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • (¼ teaspoon dry mustard)
    Sub-recipe steps
    1. Melt in a medium skillet over medium heat: 6 tablespoons (¾ stick) butter
    2. Add and cook, stirring, until tender but not browned, about 10 minutes: ½ cup finely chopped onions; ½ cup finely chopped celery
    3. Remove from the heat and stir in: 1 ½ cups fresh bread crumbs; 3 tablespoons finely chopped parsley; (½ cup cooked spinach, drained and chopped); (2 tablespoons drained small capers); (2 teaspoons minced fresh tarragon or dill or ½ teaspoon dried tarragon or dill)
    4. Season with: ½ teaspoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; (¼ teaspoon dry mustard)
  • ½ cup dry white wine
  • ½ cup water
  • ¼ cup olive oil
  • ¼ cup tomato sauce or crushed canned tomatoes
  • ¼ cup finely chopped parsley
  • ¼ teaspoon salt

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • Twelve 5-inch squid
  • 1 ½ recipe Parsley and Bread Crumb Stuffing
  • ½ cup dry white wine
  • ½ cup water
  • ¼ cup olive oil
  • ¼ cup tomato sauce or crushed canned tomatoes
  • ¼ cup finely chopped parsley
  • ¼ teaspoon salt

Let's Cook

  1. Step 1.

    Clean: Twelve 5-inch squid

  2. Step 2.

    Chop the tentacles and set aside.

  3. Step 3.

    Preheat the oven to 400°F. Prepare: ½ recipe Parsley and Bread Crumb Stuffing

  4. Step 4.

    Mix in the chopped tentacles. Stuff each squid body with 2 tablespoons stuffing. Place in a single layer in a baking dish. Combine in a medium bowl: ½ cup dry white wine; ½ cup water; ¼ cup olive oil; ¼ cup tomato sauce or crushed canned tomatoes; ¼ cup finely chopped parsley; ¼ teaspoon salt

  5. Step 5.

    Pour over the squid. Bake until the squid are tender, about 30 minutes. Serve hot or cold.

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