Easy Cheese Stuffed Squid in Tomato Sauce
This squid is stuffed with an aromatic garlic, ricotta and Parmesan mixture, and then slowly braised in a delicious tomato sauce. Choose cheese stuffed squid in tomato sauce if you want to impress. This is a classic stuffed calamari recipe and the flavor is so good. Squid has to be cooked very fast or very slow, and in this recipe it is slowly cooked for about half an hour and then you should be able to slide a sharp knife through the squid easily. When you can do this, it is ready to serve.
The nicest way to stuff squid is to slice it into equal sized pieces and arrange them on a plate, so you can see the filling. You could just serve the squid whole but that might be a bit ungainly looking especially if you are using big squid tubes.
Cheese Stuffed Squid in Tomato Sauce Pairings: Satisfying Side Dish Ideas
Toss your favorite salad greens together to make the perfect side dish. Another idea is to serve avocado or other tasty vegetables. Some people like to serve a warm side dish, not a cold one, so consider corn on the cob or broccoli if you like.
Make this Cheese Stuffed Squid in Tomato Sauce Your Own
Feel free to tinker with the following cheese stuffed squid in tomato sauce recipe to make it to your taste. If you dislike anchovies, for example, just leave them out. If the sauce seems to lack saltiness because of this then just add a bit of salt.
Similarly, if you are in the mood for feta rather than Parmesan, simply make the swap. This recipe will feed 2 as a main dish, 4 to 6 as an appetizer, or perhaps 4 if you are going to have a large side dish with it.
- 1 egg
- 3 minced garlic cloves
- 1½ oz (50g) dried breadcrumbs
- 3 tablespoons grated Parmesan cheese
- Olive oil, as needed
- ½ finely chopped onion
- 2 x 14oz (400g) cans diced tomatoes
- ¼ tsp brown sugar
- 1 tsp balsamic vinegar
- ½ cup (1/4 pint) fish stock
- 5 oz (130g) ricotta cheese
- 5 tablespoons chopped flat leaf parsley
- Salt and black pepper, to taste
- 4 cleaned calamari tubes
- ½ cup dry white wine
- 3 chopped anchovies
- Mix the egg, 1 crushed garlic clove, ricotta, breadcrumbs, Parmesan, 4 tablespoons of chopped parsley and seasonings together.
- Stuff the calamari tubes with the filling then skewer the ends with toothpicks. Heat a thin layer of oil in a pot and seal the squid on both sides. Remove and set aside.
- To make the sauce, add some oil to the pan and saute the rest of the garlic with the onion until soft.
- Add the tomatoes with ¼ cup (4 tablespoons) each of wine and stock, the brown sugar, balsamic vinegar, remaining parsley, seasonings and anchovies. Mix well and bring the mixture to a boil.
- Turn the heat down, return the squid to the pan, and cover and simmer gently for 30 minutes or until tender, turning occasionally and adding more wine and/or stock as needed.
- Spoon the sauce on to warmed plates, slice the stuffed squid and arrange it on top.