Char-Grilled Stuffed Squid with Tomato


by: Cutie Chef

Because I hate waste, all Italians do, I came up with this recipe using all the squid, big or small, tentacles and all, and it tastes fantastic, in spite the fact it is yet another case of breaking the cardinal Italian rule of never putting cheese with fish. The finished dish is something between a starter and a soup, almost like squid in a broth of warm tomato salsa. Serve with a knife, fork and spoon, let people dip bruschetta into it.


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serves: 4

16 small squid (intact bodies, plus 2 or 3 extra for the stuffing, prepared as above)

4 tablespoons light extra virgin olive oil (plus a little extra for brushing)

2 large very ripe tomatoes (diced)

handful of basil

salt and pepper

For the stuffing:

2 anchovy fillets

4 tablespoons light extra virgin olive oil

2 cloves garlic

handful of flat-leaf parsley

handful of basil

bread crumbs made from stale bread (a quantity equal to the chopped-up squid tentacles and reserved bodies — so for a handful of squid, you need a handful of bread crumbs)

2 tablespoons freshly grated Parmesan cheese

To serve:

8 slices of ciabatta bread

1 clove garlic (halved)

a little extra virgin olive oil

leaves a few basil

Nutrition Facts
Char-Grilled Stuffed Squid with Tomato

Servings Per Recipe: 4

Amount per Serving

Calories: 851

  • Total Fat: 37.4 g
  •     Saturated Fat: 6.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 877.3 mg
  • Sodium: 664.2 mg
  • Total Carbs: 56.4 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 4.1 g
  • Protein: 69 g

how is this calculated?

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1.  Make the stuffing by putting the anchovies oil, garlic and herbs into a food processor, process until finely chopped, add the chopped tentacles and extra squid bodies, together with the bread crumbs and Parmesan. Do not add any seasoning at this point. Pulse until the mixture comes together in your hands without being too sticky.

2.  Since both the squid and the Parmesan are quite salty, you need to check whether any extra salt is needed, so take a small amount of the stuffing mixture and cook it quickly in a nonstick pan; taste and season with salt if necessary. Otherwise, just add a twist of black pepper.

3.  Stuff the squid pockets with the mixture , careful not to overstuff, or they will burst during cooking, then close up, secure openings with toothpicks.

4.  Put the olive oil, diced tomatoes and basil into a pan with a large base set over a low heat and warm through without boiling. Season to taste.

5.  Brush the squid with a little oil, then heat a griddle pan or frying pan until the oil smokes. (If the pan isn't hot enough, the squid will boil, leaching out its liquid, which will make it tough and flavorless). Don't overcrowd the pan, being caereful to cook no more than 4 squid at a time. You need enough space around each one to enable you to turn it over onto a spare hot space, so that once again you can making sure the squid doesn't boil. Grill quickly (about a minute on each side), until the squid begin to mark if on a griddle or take on a bit of color if in a frying pan.

6.  Grill or sauté the slices cf ciabatta on both sides until crisp, then rub with the garlic clove and drizzle with oil.

7.  Serve the squid in its sauce in bowls, garnished with basil leaves and with the bread on the side.

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