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Sicilian stuffed squid

Traditional and tasty recipe

by Ada Parisi
5 min read

Sicilian stuffed squid: From the family recipe book today I leave you a delicious recipe, with a slightly pink and creamy sauce, delicate taste and exceptional softness. Stuffed squid, either version Grilled both wet, are one of the best and most loved fish dishes of Sicilian cuisine. Obviously you can also use calamari a little’ larger, as to fill the squid really takes a lot of patience. If you want, You can also use the squid, very tasty. As long as they are not very large and as long as you increase the cooking time, since they are much more tenacious of squid.

In general you can always replace the squid with squid, keeping in mind that they need longer cooking. As in the recipes of SQUID STEW WITH POTATOES or SPAGHETTI WITH RAGU’ OF SQUID AND ALMONDS.

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 potete prepare stuffed squid also 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)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


800 grams of squid or a pound of squid, (I refer you to the video as cleaning the squid)

200 grams of bread crumbs


a small piece of onion or shallot

4-5 tomatoes Piccadilly

salt and pepper

extra virgin olive oil

40 grams of pecorino DOP Sicilian canestrato

Capers in salt


extra virgin olive oil

2 tablespoons tomato paste or 100 grams of tomato purée

fresh basil

salt and pepper

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 a little extra virgin olive oil in a pan and brown the calamaretti 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 a delicious sauce will be formed. Taste for salt to taste. Serve the stuffed squid in immediately wet, and Bon Appetit!

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