Stuffed Squid
Stuffed Squid | Recipe
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Stuffed Squid | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
60 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • 3 tsp
    Salmon Seasoning
    The dream mix for salmon a-fish-cionados £4.99 £99.80/kg incl. 0% tax, excl. shipping
  • 1
    medium onion
  • 3 cloves
    garlic, divided
  • 8
    squid, cleaned (including tentacles; frozen squid can be used if fresh is unavailable)
  • 2 slices
    white bread
  • 1 tbsp
    olive oil
  • 2 sticks
    celery
  • 1
    large carrot
  • 1
    fennel bulb (optional)
  • 200 ml
    dry white wine
  • 200 ml
    fish or vegetable stock
  • toothpicks for sealing

1
Peel and finely dice the onion. Peel and mince two of the garlic cloves. Finely slice the squid tentacles. Chop the celery and carrot into small cubes.


2
If using, cut the fennel bulb into slices about 1 cm thick and set aside.


3
Remove the crusts from the bread, cut it into little cubes, and set aside.


4
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and minced garlic, sautéing until they turn translucent.


5
Add the chopped carrot, celery and squid tentacles, and stir-fry for around 5 minutes until the vegetables are tender.


6
Stir in the bread cubes and season the mixture with the Salmon Allrounder. Remove from heat and allow the mixture to cool slightly.


7
Fill each cleaned squid body with the vegetable mixture, being careful not to overfill. Secure the opening with a toothpick to prevent the stuffing from coming out.


8
In the same pan, heat a little more olive oil over medium heat. Add the stuffed squid and fry them briefly on all sides until golden.


9
Peel the remaining garlic clove and slice it thinly. Add it to the pan and fry for an additional minute.


10
Deglaze the pan with the white wine, allowing it to reduce slightly. Then add the fish or vegetable stock and the fennel slices, if using. Cover the pan and let the squid simmer gently for around 20–25 minutes over medium heat, until tender.


11
Serve the stuffed squid with the garlic and white wine sauce, garnished with fennel if desired.

Nutritional information: (Per person)

Calories
529
kcal

Carbohydrates
8.7
g

Protein
70
g

Fat
19
g

Method

1
Peel and finely dice the onion. Peel and mince two of the garlic cloves. Finely slice the squid tentacles. Chop the celery and carrot into small cubes.


2
If using, cut the fennel bulb into slices about 1 cm thick and set aside.


3
Remove the crusts from the bread, cut it into little cubes, and set aside.


4
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and minced garlic, sautéing until they turn translucent.


5
Add the chopped carrot, celery and squid tentacles, and stir-fry for around 5 minutes until the vegetables are tender.


6
Stir in the bread cubes and season the mixture with the Salmon Allrounder. Remove from heat and allow the mixture to cool slightly.


7
Fill each cleaned squid body with the vegetable mixture, being careful not to overfill. Secure the opening with a toothpick to prevent the stuffing from coming out.


8
In the same pan, heat a little more olive oil over medium heat. Add the stuffed squid and fry them briefly on all sides until golden.


9
Peel the remaining garlic clove and slice it thinly. Add it to the pan and fry for an additional minute.


10
Deglaze the pan with the white wine, allowing it to reduce slightly. Then add the fish or vegetable stock and the fennel slices, if using. Cover the pan and let the squid simmer gently for around 20–25 minutes over medium heat, until tender.


11
Serve the stuffed squid with the garlic and white wine sauce, garnished with fennel if desired.

Nutritional information: (Per person)

Calories
529
kcal

Carbohydrates
8.7
g

Protein
70
g

Fat
19
g

Stuffed squid

Try our stuffed squid recipe for a delicious seafood dish that’s packed with flavour! Tender squid tubes are filled with a seasoned vegetable and tentacle mixture, then simmered in a rich garlic and white wine sauce. Salmon Seasoning makes seasoning simple. Perfect for impressing guests or enjoying a special dinner at home, this easy-to-follow stuffed squid recipe will be your new favourite seafood dish.

More fish and seafood recipes

Looking for more ways to enjoy fish and seafood? Explore our fish recipe collection for a variety of delicious dishes. From the classic prawn saganaki with feta and tomatoes, to a show-stopping whole side of salmon, or the comforting Bacalhau Portuguese fish stew, our collection is filled with seafood recipes to inspire your next meal.

Ingredients

Persons
  • 3 tsp
    Salmon Seasoning
    The dream mix for salmon a-fish-cionados £4.99 £99.80/kg incl. 0% tax, excl. shipping
  • 1
    medium onion
  • 3 cloves
    garlic, divided
  • 8
    squid, cleaned (including tentacles; frozen squid can be used if fresh is unavailable)
  • 2 slices
    white bread
  • 1 tbsp
    olive oil
  • 2 sticks
    celery
  • 1
    large carrot
  • 1
    fennel bulb (optional)
  • 200 ml
    dry white wine
  • 200 ml
    fish or vegetable stock
  • toothpicks for sealing
Recipe

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