Recipes, Traditions · 10 Giugno 2026
STUFFED SQUID
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Stuffed Squid: An Easy Recipe for Beautifully Tender Results
Want to make flavourful stuffed squid that never turns rubbery? Here is Grandma’s recipe with breadcrumbs, capers and anchovies.
If any dish brings the scent of the sea and the warmth of family lunches to the table, it is stuffed squid. A great classic of Mediterranean cooking, it is one of those recipes that evokes home, summer Sundays and traditions lovingly passed down.
People often hesitate to make it because there is always a risk of the squid becoming tough or rubbery. But don’t worry! Today I am sharing all the secrets to exceptionally tender stuffed squid, full of flavour, with a light yet characterful filling, just as we like it.
For this version, I chose a simple, rustic breadcrumb filling, enriched with the savoury notes of anchovies and capers and finished with a good white wine. The perfect combination to bring out the seafood’s sweetness without overpowering it.
Let’s make it together!
what’s
needed.
choose medium-sized squid, ideal for stuffing
Metod:
Step-by-Step Preparation
Gently detach the head and tentacles from the body (the mantle). Remove the transparent cartilage from inside the mantle, carefully empty out the innards and rinse well under running water.
Peel off the outer skin of the mantle (it comes away easily when pulled with your fingers).
Rinse everything thoroughly and pat dry with kitchen paper.
Do not discard the side fins or tentacles! They will form the base of our flavourful filling.
Finely chop the reserved squid tentacles and fins with a knife.
Heat a drizzle of extra virgin olive oil in a frying pan with the garlic clove (leave it whole to remove later, or finely chop it if you prefer).
Add the anchovy fillets and let them dissolve in the warm oil over a low heat.
Add the chopped tentacles and sauté for about 2–3 minutes. Drain them, leaving the cooking oil in the pan.
Place the breadcrumbs, roughly chopped capers, chopped fresh parsley and sautéed tentacles in a large bowl.
Add a pinch of salt (be sparing, as the anchovies and capers are already salty), a little black pepper and a drizzle of olive oil to bind the mixture. It should be moist and crumbly rather than too compact. If necessary, soften it with a tablespoon of water or white wine.
Use a spoon to fill the squid mantles with the breadcrumb mixture.
Important: do not fill the squid to the brim! Leave about 1.5 cm below the opening: the mantle shrinks during cooking, which could force the filling out.
Close each squid with a cocktail stick, pinning the opening securely shut.
Using a cocktail stick, make 2 or 3 small holes in each squid to prevent it from swelling and bursting during cooking.
Place the stuffed squid in an ovenproof dish, drizzle with oil and bake at 170°C.
After 10 minutes, add the ½ glass of white wine.
Cook for about another 15 minutes.
FEDERICA’S TIPS
The Secrets to Exceptionally Tender Stuffed Squid
Cooking is everything: the main secret to avoiding rubbery squid lies in the cooking time. Squid needs either very brief cooking (a few minutes over a high heat) or longer, gentler cooking (more than 15–20 minutes). This recipe takes the second approach, ideal for allowing the filling’s flavours to develop.
Choose your seafood carefully: buy fresh squid if possible. If using frozen squid, thaw it slowly in the refrigerator before starting; otherwise, it will release too much water during cooking and affect the texture.
Do not overfill: as mentioned, squid contracts as it cooks. Leaving space and piercing the skin are crucial steps for this dish!
How to Store Stuffed Squid
Store any leftover stuffed squid in an airtight container in the refrigerator for up to 1–2 days. Reheat gently in a frying pan with a splash of water or white wine to loosen the sauce.
― storage and serving ―