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  Gone Fishing  Fish Cuisine

Stuffed Squid

Cooking Utensils

Oven or Weber preheated @ 170°C/325°F

Cooking Time

75 minutes


for the Stuffing
  • 12 small Squid
  • 1 large onion
  • 1-2 tablespoons of olive oil
  • 2 cloves of garlic
  • 3 large or 4-5 small tomatoes, skinned
  • Salt and freshly ground Pepper
  • chunk of bread, the size of a fist, soaked in milk
  • few sprigs of parsley, chopped
  • 2 egg yolks

for the Sauce
  • 1 onion
  • 3 tablespoons of olive oil
  • 1 bay leaf
  • 1 clove of garlic
  • 3 teaspoons of plain flour
  • 1/2 cup of white wine
  • Salt and freshly ground Pepper

Preheat the oven to 170°C/325°F. Clean the squid, remove the tentacles and put the bodies to drain on paper towels.

To make the stuffing, peel the onion, finely chop it and soften it in heated olive oil. Make sure that the oil is not too hot. Peel and chop the garlic. Chop the tentacles rather small and add them to the onions. Chop the tomatoes and add them to the mixture, together with salt and pepper. Add the bread, squeezed dry, and the garlic and parsley. Stir well, take off the heat and add the water and egg yolks, to make a thickish stuffing. Taste for seasoning. Stuff the bodies, and skewer the ends shut with toothpicks. Put them in an oiled gratin dish.

For the sauce, peel and chop the onion and soften it in the heated olive oil with the bay leaf and garlic, peeled and crushed. Add the flour and moisten with the white wine and an equal amount of hot water. Season, simmer for 15 minutes and pour it over the stuffed squid. Bake for 1 hour, basting occasionally.

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