Stuffed Squid

Cook time 1 hour 30 minutes
Servings 4

Squid braises beautifully in a sauté pan or slow cooker, which is perfect for this typically south Italian dish. After a low and slow cook, the squid becomes incredibly tender – and the stuffing in the squid tubes is a delicious added surprise.

Ingredients

6 medium squid with tentacles (about 1.2 kg total), cleaned

80ml (⅓ cup) extra-virgin olive oil, plus extra to serve

1 onion, finely chopped

1 garlic clove, chopped

3 flat-leaf parsley sprigs, stalks finely chopped, leaves roughly chopped, plus extra chopped leaves to serve

Salt & pepper

100g fresh breadcrumbs

40g parmesan, grated

40g mozzarella, cut into 1.5 cm cubes

1 egg, lightly beaten

125ml (½ cup) white wine (such as chardonnay or sauvignon blanc)

A pinch of chilli flakes

400g tomato passata crusty bread

Lemon wedges, to serve

Stuffed Squid

Squid braises beautifully in a sauté pan or slow cooker, which is perfect for this typically south Italian dish. After a low and slow cook, the squid becomes incredibly tender – and the stuffing in the squid tubes is a delicious added surprise.

Method

Set four squid tubes and four tentacles aside and finely chop the remaining tubes, tentacles and wings.

Heat 2 tablespoons of olive oil in a sauté pan, add the onion, garlic and chopped parsley stalks and fry for 2–3 minutes. Stir in the finely chopped squid and season with salt and pepper. Cook for 2–3 minutes until the squid changes colour, then pour into a bowl and cool slightly. Add the breadcrumbs, cheeses, egg and chopped parsley leaves. Mix well and check the seasoning.

Working with one squid tube at a time, stuff with the breadcrumb mixture, being sure not to overfill (as they may burst during cooking). Secure with toothpicks.

Add the remaining oil to the pan and place over medium-high heat. Add the stuffed squid tubes and tentacles and sear on all sides for 1 minute. Pour in the wine and bring to a boil.

Add the chilli flakes, passata and 200 ml of water to the pan and season with salt and pepper. Bring to the boil again, turn the heat down to low and cover with the lid. Cook for 50–55 minutes until the squid is tender. Remove and discard the toothpicks.

Transfer the squid and sauce to a serving dish, drizzle over a little extra olive oil and scatter on the extra parsley. Serve with the crusty bread and lemon wedges alongside.

Slow Cooker Method

Follow steps 1–4.

Heat the slow cooker on low, add the chilli flakes and tomatoes and season with salt and pepper. Add the stuffed squid tubes, tentacles and 100 ml of water, then cover and cook for 2 1/2–3 hours, or until the squid is tender. Remove and discard the toothpicks.

Follow step 6.