Stuffed Squid Sicilian-Style
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
Tender squid stuffed with a savory mixture of chard, fennel, pine nuts, and pecorino, then roasted until golden. A classic Sicilian seafood dish.
Ingredients
- 12 chard or spinach, chopped, about 6 cups
- Extra-virgin olive oil
- 1 onion, finely diced, about &frac2; cups
- 2 fennel bulbs, finely diced, about 1 &frac1; cups
- Salt and pepper
- 3 chopped fennel fronds
- 2 ground fennel seed
- 4 anchovy fillets, chopped
- 4 garlic cloves, minced
- 1 tsp dried oregano
- Pinch of crushed red pepper
- 14 &frac; cup pine nuts, lightly toasted
- 1 tbsp lemon zest
- 34 &frac; cup homemade dry bread crumbs
- 2 grated pecorino cheese, about ¼ cup
- 1 &frac2; pounds cleaned medium squid, with tentacles
- 2 chopped parsley, for garnish
- Lemon wedges, for serving
Nutrition (per serving, estimated)
Estimated based off 16 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1109 mg
- Iron: 41.6 mg
- Magnesium: 1634 mg
- Phosphorus: 3314 mg
- Potassium: 5692 mg
- Zinc: 36.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 12 chard or spinach, chopped, about 6 cups
- Extra-virgin olive oil
- 1 onion, finely diced, about &frac2; cups
- 2 fennel bulbs, finely diced, about 1 &frac1; cups
- Salt and pepper
- 3 chopped fennel fronds
- 2 ground fennel seed
- 4 anchovy fillets, chopped
- 4 garlic cloves, minced
- 1 tsp dried oregano
- Pinch of crushed red pepper
- 14 &frac; cup pine nuts, lightly toasted
- 1 tbsp lemon zest
- 34 &frac; cup homemade dry bread crumbs
- 2 grated pecorino cheese, about ¼ cup
- 1 &frac2; pounds cleaned medium squid, with tentacles
- 2 chopped parsley, for garnish
- Lemon wedges, for serving
Let's Cook
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Step 1.
Step 1 Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside. Step 2 Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes. Step 3 Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more. Step 4 Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning. Step 5 Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles. Step 6 Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.