Best Italian Stuffed Squid Recipes

Italian Stuffed Squid image

Provided by egydude

Categories Squid

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

6 medium squid
1/4 cup Progresso Italian-style fine bread crumbs
2 tablespoons fresh parsley leaves
2 teaspoons fresh parmesan cheese
2 teaspoons minced garlic cloves
1 egg
salt and pepper
2 garlic cloves
1 (8 ounce) can diced tomatoes
1 teaspoon basil
1/2 teaspoon ground oregano
1/2 teaspoon ground rosemary
1/4 cup green pepper
1/4 cup dry white wine

Steps:

Clean squid or tubes and pat dry.
If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.
Blend well, add salt and pepper to taste.
Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.
Add remaining oil to skillet large enough to hold squid in a single layer.
Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.
Remove toothpick from squid and serve whole or sliced, alone or with pasta.

Italian Stuffed Squid Hoods image

Provided by Latchy

Categories Squid

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

120 g fresh sourdough breadcrumbs (2cups)
120 g goat feta cheese, crumbled
80 g chopped kalamata olives (1/2 cup)
1 tablespoon fresh oregano
1 fresh birds eye chile, finely chopped
salt & freshly ground black pepper
6 small cleaned squid, hoods
olive oil flavored cooking spray
baby romaine lettuce, leaves washed
lemon wedge, to serve
toasted bread, to serve

Steps:

Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper.
Spoon the mixture into the squid hoods and close the ends with toothpicks to secure.
Lightly spray with oil.
Preheat a grill pan or frypan preferably non stick and cook the squid heads for about 2 mins each side till cooked but be careful not to overcook or they will be tough.
Divide the lettuce leaves among 4 serving plates.
Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.