Stuffed Squid


Stuffed Squid




  • 6 medium squid
  • 14 cup 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
  • 12 teaspoon ground oregano
  • 12 teaspoon ground rosemary
  • 14 cup green pepper

  • 14 cup dry white wine


  • 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.

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