Stuffed Squid Sicilian-Style
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces chard or spinach, chopped, about 6 cups
- Extra-virgin olive oil
- 1large onion, finely diced, about 1½ cups
- 2medium fennel bulbs, finely diced, about 1½ cups
- Salt and pepper
- 3tablespoons chopped fennel fronds
- 2teaspoons ground fennel seed
- 4anchovy fillets, chopped
- 4garlic cloves, minced
- 1teaspoon dried oregano
- Pinch of crushed red pepper
- ¼cup pine nuts, lightly toasted
- 1tablespoon lemon zest
- ¾cup homemade dry bread crumbs
- 2ounces grated pecorino cheese, about ¼ cup
- 1½pounds cleaned medium squid, with tentacles
- 2tablespoons chopped parsley, for garnish
- Lemon wedges, for serving
Nutritional analysis per serving (6 servings)
306 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 26 grams protein; 608 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
- Step 2
Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
- Step 3
Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
- Step 4
Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
- Step 5
Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
- Step 6
Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.
- You may make the stuffing up to 1 day in advance. Squid may be stuffed up to 1 day in advance and refrigerated. Bring to room temperature before roasting.
- With this zesty, earthy, herbal dish, I’d look for a bright white that would both refresh and amplify its flavors. The Sicilian notes of the stuffing immediately suggest a regional match, like an Etna Bianco, made largely out of the carricante grape, which is simultaneously juicy and savory. Many other whites would do well, too, from good examples of well-known wines like Soave, vermentino or albariño to more idiosyncratic bottles like the rich, ripe vespaiolo of the Veneto region of Italy or the unusual blends made by the Monastero Suore Cistercensi, sisters of a Cistercian monastery in the Lazio region outside Rome. You may also reach for a fino sherry, one of many brut sparklers or a good dry rosé with substance. ERIC ASIMOV
Private Notes
Comments
I am not a fan of anise flavor, and didn't love the flavor of the stuffing before it baked, but the final product was unbelievably delicious. I ended up stuffing the squid using my hands - the spoon was just too tedious - and that worked fine. This dish is impressive and is just as good at room temperature as it is fresh out of the oven - it would be wonderful for a dinner party. Highly, highly recommend!
I did this; we are inveterate squid lovers. It is excellent and a much better alternative to those recipes that are quick-cooked rubber bands infused with some sort of flavor. It is also testimony to the Sicilian objective of stuffing any sort of food that may be stuffable.
I used leftover rice (because it needed to be used) instead of bread crumbs. Ended up with quite a bit of stuffing , but it made a savory side-dish when baked with the squid and the stuffed squid was delicious; tender and flavorful (and fun to eat). Next time I will follow the recipe and use bread crumbs. Need to be careful with anchovies + salt + pecorino; the dish was delicious but it was very nearly too salty...
I thought this recipe was excellent. I made the stuffing a day ahead, as suggested. And then I actually cooked it in the air fryer so I wouldn’t have issues with the splatter that I usually get when I cook it on the stove top. I chose the Roast function at 350 degrees for 15 minutes and they turned out perfect with an excellent color!
Exquisite and well-written recipe. My fishmonger only had fairly large squid (or maybe they were cuttlefish--I still don't understand the difference). They were quite easy to stuff and 1/2 squid or cuttlefish per person plus tentacles was perfect. I wouldn't change a thing (though I doubt spinach would work as well as swiss chard). Any dry Mediterranean white would work.
So delicious! I used 1kg of squid. My fishmonger cleaned them and I cleaned them again at home for a long while so I was surprised that there was some grittiness. That’s on me. Next time, I’ll pan fry and consider a marinara sauce.
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