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Spanish baked stuffed squid recipe

Spanish baked stuffed squid recipe


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  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

This recipe originates from Spain. It's simple to prepare, rich and scrumptious. You may use black pepper instead of paprika if you prefer.

35 people made this

IngredientsServes: 4

  • 500g (1 1/4 lb) squid
  • 250g (9 oz) prawns, peeled and deveined
  • 250g (9 oz) Dover sole fillets
  • 1/2 teaspoon salt, divided
  • 1 tomato, seeded and chopped
  • 1 small onion, quartered
  • 100ml (4 fl oz) olive oil
  • 1/4 teaspoon paprika
  • 3 tablespoons dry white wine
  • 1 slice white bread
  • 4 slices lemon to garnish

MethodPrep:1hr ›Cook:1hr30min ›Ready in:2hr30min

  1. Preheat oven to 180 C / Gas mark 4. Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on kitchen roll.
  2. Coarsely chop prawns. Flake fish fillets and combine with prawns, sprinkle with 1/4 teaspoon salt.
  3. Blot squid with kitchen roll to remove any excess water. Use a small spoon to pack each squid with prawn mixture, leaving 2.5cm (1 in) unfilled at bottom. Secure open end with a cocktail stick and place in glass baking dish. Repeat until filling is gone. Any extra squid, including the tentacles, can be cut into rings and scattered over the stuffed squid.
  4. Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and purée. Pour mixture over stuffed squid.
  5. Cover dish with aluminium foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (20)

by STARDUST_331

This is really tasty. There is a temptation to reduce the amount of oil because it seems like a lot, but it was much more tender with the full amount of oil.-15 Sep 2008

by HANNA BARLEY

I went to Barcelona, meeting 38 of my friends, and had to make a dinner. I chose this one and it was a complete hit. We had it on pasta for the dinner. Some people put it on bread. You could also put it on rice. It was so tasty and flavourful. The next day we had a little leftover and I put it in a dish, crumbled some bread and cheese and sprinkled it on the top and served it on toasted garlic bread. Another hit. This is so easy, versatile and tasty.-15 Sep 2008

Made for 6 and everybody loved it. I used scallops instead of sole and added parsley lemon and garlic to stuffing. The topping looks anemic when you make it but cooks out perfectly. Get medium size squid as small ones don't hold much stuffing, allow 2 per person rather than buying by weight.-03 Apr 2016


Stuffed Squid

Rinse and pat dry squid, sprinkle with lemon juice and season with salt. Refrigerate, covered. Peel 2 onions and garlic and chop finely.

Heat 2 tablespoons of olive oil in a high-sided pan and saute onions and garlic for a few minutes. Cool and combine with ground meat, breadcrumbs and eggs. Season with salt, pepper, paprika and lemon zest and stuff squid with the mixutre. Secure openings with toothpicks.

Blanch tomatoes in hot water and peel, dice into small cubes. Heat remaining oil in a pan and brown squid on all sides. Remove from the pan and keep warm, covered.

Chop the third onion finely and saute in the pan with remaining oil. Add tomatoes and raisins, season with salt and pepper and simmer for about 5 minutes. Return squid to the pan and cook, covered, for about 25 minutes on low heat. Season sauce to taste. Sprinkle squid with pine nuts and serve immediately. If desired, sprinkle with chopped parsley and serve with garlic bread.


Baked Calamari


A healthier baked version of calamari rings. These crunchy coated squid rings make a great appetizer or side dish.

I love ordering calamari at restaurants but it’s quite easy to make at home too. And it’s even easier and healthier if you don’t have to deal with frying them.

I started with a package of squid rings. They are already pre-cut so you don’t have to deal with cleaning and cutting squid.


These squid rings are coated in panko crumbs and baked until crunchy.

I served them with tomato sauce, which is my favorite way to eat them!

I’m slowly easing my husband back into healthy eating. This week we’re doing healthier swaps. Next week I’m bringing back low-carb cauliflower and zucchini recipes!


Baked Stuffed Squid

These easy-to-make baked stuffed squid tubes are filled with a mixture of soft breadcrumbs, pancetta, bay scallops, garlic, and onion.

Ingredients

  • 1 lb squid tubes (12 to 16 pieces), cleaned
  • 1 tablespoon olive oil
  • 1/4 cup pancetta, chopped
  • 1/4 cup onion, chopped
  • 2 to 3 cloves garlic, very finely chopped
  • 1/4 lb bay scallops, chopped (see notes)
  • 1/4 cup fresh parsley, chopped
  • 1-1/4 cups soft breadcrumbs (see notes)
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper
  • 1-1/2 to 1-3/4 cups marinara sauce

Instructions

  1. Preheat the oven to 375 °F.
  2. Heat the olive oil in a skillet over medium heat. Add the pancetta and sauté until beginning to brown. Add the onion and continue cooking, 2 minutes.
  3. Add the garlic and cook until the onion is soft and translucent and the garlic is fragrant, 1 to 2 minutes longer. Remove from the heat and allow to cool.
  4. Place the scallops, parsley, breadcrumbs, egg, 1/4 teaspoon salt and a few grinds of black pepper in a mixing bowl. Add the pancetta mixture and combine gently.
  5. Loosely stuff the mixture into the squid tubes to about 3/8-inch from the opening and fasten closed with a toothpick. Do not pack or overstuff.
  6. Coat a shallow casserole large enough to hold the squid tubes side by side with nonstick spray.
  7. Spoon a thin layer of marinara into the bottom of the prepared dish. Arrange the squid in a single layer and spoon 1 to 1-1/2 cups of marinara on top. Cover tightly with aluminum foil and bake for 30 minutes.

To serve with pasta:

Cook 8 ounces of linguine or spaghetti according to the package directions and drain.

The squid will give off some liquid while they bake, adding fabulous flavor to the sauce in the casserole. Add this to the remainder of your marinara and toss with the cooked pasta. Plate individual servings and top with squid.

Notes

About the bay scallops: If you can't get or don't care for bay scallops, feel free to replace them with sea scallops or 1/4 lb of peeled and deveined shrimp.

How to make soft, fresh breadcrumbs: Tear a few thick slices of crusty Italian or French bread into 1-inch pieces and add them to the work bowl of a food processor. Pulse until coarsely chopped.

Nutrition Information:

Note: Nutrition information is estimated and may vary from your actual results.


Spanish baked stuffed squid recipe - Recipes

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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients for the Calamari

- 8 medium whole, calamari cleaned

- 3 fresh garlic cloves, minced

- 1 tablespoon fresh parsley, minced

- 1 tablespoon grated Parmigiano Reggiano cheese (optional)

- 3 tablespoons extra virgin olive oil

Ingredients for the Tomato Sauce

- 2/3 cup tomato sauce or tomato puree

- 1/4 cup extra virgin olive oil

- 1 teaspoon parsley, minced

1. Rinse the calamari and make sure all bones have been removed.

2. Cut the tentacle section from each squid, and then chop all tentacles into very small pieces.

3. In a mixing bowl, add the tentacle pieces, minced garlic, minced parsley, bread crumbs, cheese, olive oil and white wine. Mix all ingredients well. The mixture should not be too wet or too dry. It should be damp but crumbly and loose. If it is too wet, add more bread crumbs too dry, a little more olive oil.

4. Take the body of each squid and stuff it with the bread crumb mixture, then close each end with a tooth pick and set aside.

5. In a pan over medium heat, add the olive oil for the tomato sauce along with the garlic and white wine.

6. When the wine and oil begin to simmer, add the tomato sauce/puree and the water and stir well. Bring the sauce to a boil and then taste and add salt as needed.

7. Add the stuffed calamari to the sauce. Cover the pan and simmer over medium heat for 20 minutes. Check the pan every few minutes to stir the sauce and baste and turn the calamari.

8. When the calamari are almost white and firm, uncover the pan, add the parsley and continue simmering the dish until the sauce reduces to a medium density, 8 - 10 minutes.

9. Plate the stuffed calamari, spoon the tomato sauce over the dish and top with Parmigiano (optional). Serve hot.


Best Stuffed Squid Recipe with Sauce

I love making stuffed squid and I enjoy trying out new recipes, but this is the one I usually made because my husband is crazy about it. Use big squid tubes to make this recipe and only fill them two-thirds full so the filling does not expand and come out. This is, in my opinion, the best stuffed squid recipe with sauce. I love the texture, the flavor… everything!

You will need to clean the squid first, unless you are using the cleaned type. I usually get ready-cleaned ones, and I can get a package of 5 frozen ones from the Chinese store. I thaw them overnight in the refrigerator and they are great.

When cooking the squid, cook them until they are tender. This means a knife should slip through easily. Squid needs to be cooked either for a very short time (like a minute) or for a long time (like 45 minutes) because it relaxes then toughens then relaxes again. Squid should never be chewy!

Such a Tasty Filling Idea

I love the filling in this best stuffed squid recipe with sauce recipe because it is flavorful without being too rich and it complements the squid itself. I usually get squid tubes and baby squids separately and thaw them together but you might have a squid with attached tentacles, so just use what you have.

This best stuffed squid recipe with sauce recipe takes just over an hour to make from scratch so start it in plenty of time. You will need to flip the squid a few times while it is braising but otherwise you do not have to watch it all the time. Serve this with a fruity red wine, something Italian if you can get it.

Although it is best to ensure the squid is covered with the sauce when cooking, I find my squid is a little too big and my pan is a bit too wide, so I just ladle the sauce over the top and flip the squid often. It still comes out very tender!

How to Present the Best Stuffed Squid Recipe with Sauce

I like to slice finished stuffed squid into 4 or 5 slices. The filling sets (thanks largely to the egg, cheese and breadcrumbs) so don’t worry that it is going to ooze out when you cut the squid because it shouldn’t. Even if it does a little bit don’t worry. It will just offer a homemade charm that frozen stuffed squid (is there such a thing?) could not possible have.

I like to contrast the squid with a nice fresh salad. Pick out some salad greens and add those to the plate with cucumber slices and a creamy dressing, or whatever you personally like. Another option is a cooked side dish such as green beans or asparagus.


Stuffed Squid

The Stuffed Squid (Calamari Ripieni) recipe is a classic of the Mediterranean cuisine and here we propose a version as simple as it is appetizing: you will only need some bread, Parmigiano Reggiano and Pecorino, anchovies and parsley to make a soft and full-bodied filling, which will reveal a great taste!

There are many different versions: just change an aroma and you will have a dish that is always new and always delicious!

Ingredients

  • Squid: 500 g
  • White wine: 40 g
  • Garlic: 2 clove
  • Parsley: 5 g
  • Extra Virgin Olive oil as required
  • Soft part of the bread: 100 g
  • Anchovies in oil: 6
  • Eggs: 1
  • Parmigiano Reggiano cheese to be grated: 30 g
  • White wine: 40 g
  • Garlic: 1 clove
  • Parsley: 5 g
  • Salt to taste
  • Black pepper to taste
  • Extra virgin olive as required
  • Breadcrumbs to garnish

Nutrients in a portion (200g)

Step by step method

Step 1

To prepare the stuffed squid, first take care of cleaning the squid: rinse the squid under running water, then gently remove the head from the body with your hands and hold it aside. Remove the transparent cartilage pen which is located inside, then rinse the squid pocket under running water and remove the entrails with your fingers.

Step 2

Remove the outer skin by cutting one end with a small knife and gently pulling. Now take your head back and separate it from the tentacles by carving just below the eyes, then open the tentacles towards the outside and push up the central part to eliminate the rostrum. Finally, finely chop the tentacles with a knife.

Step 3

Put the squid aside for a while and prepare the other ingredients, then remove the bread crust and cut the bread into cubes, then finely chop the previously washed parsley, which you will use at two different times. Heat the oil in a frying pan, add the clove of garlic and the anchovy fillets and let them melt over low heat, then add the minced tentacles and sauté for 2-3 minutes. At this point remove the garlic from the pan and add the soft part of the bread. After a couple of minutes, add the white wine and mash the bread cubes with a spatula or a spoon so that they absorb the seasoning well. When the liquid has been absorbed, transfer the mixture into a bowl and let it cool, then add the grated Parmigiano, the chopped parsley, the lightly beaten egg, salt and pepper. Knead with your hands to compact all the ingredients well.

Step 4

Take back the squid that you had kept aside and fill it with the mixture, taking care to leave a couple of centimeters free from the edge. When all the squid are stuffed, fold the edges and close the opening with a toothpick.

Step 5

Once the squid are closed with toothpicks, sprinkle with breadcrumbs and transfer them to an oiled baking dish.

Step 6

Add a little more oil to the surface and cook at 180 ° C for about 20 minutes.

Step 7

Your baked stuffed squid are ready to be served.

Tips & variations

It is advisable to consume the stuffed squid immediately or to keep it in the fridge for a day at the most, in an airtight container. If you wish, you can prepare the filling mixture in advance and store it in the fridge covered with plastic wrap. Stuffed squid can be frozen already cooked.

If you prefer not to use the egg, you can replace it with 1-2 tablespoons of milk: the important thing is to obtain a compact and slightly soft dough.


Coca is to Catalans what pizza is to Italians. A fun, simple and delicious comfort food that everyone will love. And here’s the good news: it’s dead simple to make it. Shall we?

HolaFoodie

We love travelling Spain. And being Spaniards, of course we love eating our food too! Come and join our trips across this stunning country and let us show you some beautiful hidden corners whilst we introduce you to some of our favourite people. Find out about our food and how we produce it. Master how to cook it and most importantly, learn how to enjoy it as much as we do.


Spanish baked stuffed squid recipe - Recipes

This recipe, with aim to complete the Mexican seafood section, although sounding italian is actually from Mexico. Originally called squid with tomato, olives and capers, I thinks it is very good but I leave it up to you seafood lovers to tell me. Squid with tomatoes can be a recipe for a main dish or also a side dish to pick among several prior to a more elaborate meal. Calamari is the italian word for squids, in spanish the word is calamares.

Recipe for Mexican Style Squid Rings in Tomato Sauce


Ingredients:

* 2 lb. of squid rings (may be frozen),
* 1 of Large onion ,
* 3 garlic
* 1 lb. or 16 oz. of tomato sauce, or 3 big ripe red tomatoes
* 1 chile, chopped
* thyme, oregano, marjoram (1 teaspoon each)
* a pinch of cinnamon
* a bunch fresh cilantro
* pepper, salt,
* one cup green olives stuffed with peppers
* three tablespoons capers

1) Thaw the calamari in a colander, if frozen, for at least 30 minutes at room temperature. Make sure the calamari are as dry as possible.

2) In a skillet fry in oil the squid rings until their color changes. At the last minute season and set aside the calamari.

3) In the same skillet add the onion and garlic finely chopped and fry until translucent. Add the tomatoes, chile, herbs, cinnamon, pepper cook for 10 minutes and if you chose to use the fresh tomatoes blend everything to a nice and smooth tomato sauce and put back in the skillet. Add the olives. Cook for 10 minutes and for the last five add the calamares.

4) At the very last minute add the capers. Prepare each individual plates over each serving sprinkle some salt and some chopped cilantro.


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