Sicilian stuffed squid

From the family recipe today I leave you a delicious recipe: Stuffed squid stewed with Sicilian, with a slightly pink and creamy sauce, delicate taste and exceptional softness. Stuffed squid, either version Grilled both wet, I am one of the seconds of the good and beloved Sicilian cuisine fish. Of course you can also use a little squid’ larger, as to fill the squid really takes a lot of patience. If you want, You can also use the squid, provided they are not very big and long cooking times aumentiate, since they are much more tenacious of squid.

All’inside of stuffed squid stewed, the usual Sicilian stuffing made with bread crumbs, pecorino Dop canestrato, Capers, the tails of squid fried in a pan, parsley, pieces of tomato. The sauce is very poor: extra virgin olive oil, little tomato concentrate or a few tablespoons of tomato sauce, some’ of stuffing made by the filling of squid and a little white wine. Obviously, If you prefer you can also prepare the squid stuffed grilled, grilled or in the oven, cooking them in a static oven at 200 degrees static for 15 minutes and then 5 minutes in grill function. Clearly, if used squid larger or squid, in all preparations the cooking times increase according to the size of the raw material. I just have to remember to take a look also to all my RECIPES WITH SQUIDS and at SICILIAN RECIPES and wish you good day.

STUFFED SQUID STEW (Sicilian recipe)

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  • 800 grams of squid or a pound of squid, (I refer you to this video as cleaning the squid)
  • 200 grams of bread crumbs
  • parsley, to taste
  • a small piece of onion or shallot
  • 4-5 tomatoes Piccadilly
  • salt and pepper, to taste
  • extra virgin olive oil, to taste
  • 40 grams of pecorino DOP Sicilian canestrato
  • Capers in salt, to taste
  • extra virgin olive oil, to taste
  • 2 tablespoons tomato paste or 100 grams of tomato purée
  • fresh basil, to taste
  • salt and pepper, to taste
  • a small piece of chili pepper (Optional)
  • a clove of garlic
  • a bit 'of the filling advanced squid


Squid stuffed with stewed Sicilian

To prepare the stuffed squid stew, you have to clean the squid and set aside the tails, that will serve you for the filling. In this video on as cleaning the squid I show you step by step how to do it. Once the squid cleaned, the tails chopped with a knife and a piece of onion. Brown the onion in olive oil, add chopped tails of squid, a little salt and pepper and cook over a sea heat for 5 minutes. Allow to cool.

Clean the tomatoes by removing the peel and cut into small pieces. Chop the parsley and capers. Mix in a bowl the breadcrumbs, tails chopped squid, pecorino, parsley, Capers, tomatoes, a pinch of salt and pepper. Add to the mixture as much olive oil as necessary to obtain a soft but grainy filling. Not to use too much oil I add, in addition to the tomatoes with their vegetation water, even one or two tablespoons of water.

Stuff the squid with the compound using a teaspoon and without pressing too the filling and leave about a centimeter of free space to close the flaps of the squid with a skewer, so that they do not open during cooking.

For the sauce, put in a pan a little’ extra virgin olive oil and brown the squid for a few minutes, turning them from all sides. Combine the garlic and chilli, When the garlic is golden, take it off. Add the concentrate (or tomato puree) and fresh basil, Cook for 15 minutes and add one or two tablespoons of the squid stuffing: in this way it will form a delicious creamy sauce. Taste for salt to taste. Serve the stuffed squid in immediately wet, and Bon Appetit!

Sicilian stuffed squid
Sicilian stuffed squid

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