Italian Stuffed Squid Recipe with Parmesan and Pine Nuts

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I make quite a few stuffed squid recipes, but this stuffed squid recipe is the one I think of as my signature stuffed squid. I fill large squid tubes with fresh breadcrumbs, Parmesan, pine nuts, parsley and finely chopped squid tentacles.

The tubes braise in tomato sauce with garlic, anchovies and fresh oregano. Once the squid is tender, I slice it into thick rounds and spoon some of the sauce over it.

I like to serve this with roasted potatoes and salad. Green beans, asparagus, pasta or crusty bread are good choices too.

Why I Make It This Way

• I chop a couple of squid tentacles into the filling so they don’t go to waste. Not all squid comes with the tentacles so this is easily something you can omit.
• I stop filling each tube when it’s about two-thirds full. The squid shrinks as it cooks and the filling needs some room. I overfilled them the first time and some of the filling came out. The squid tasted good but didn’t look so pretty.
• The anchovies soften and break down as the sauce cooks, so the finished tomato sauce has anchovy flavor but not anchovy chunks.
• I cook the squid tubes whole and slice them just before serving. The cooked filling holds together well inside the slices.
• The stuffed squid and tomato sauce cook in the same skillet, which means not a lot of washing up.

Ingredient Notes

• Squid tubes: Use 2 large cleaned tubes. Fresh or frozen squid is fine. I used to find it in Chinatown when I lived in Houston. Here in the UK it can be hard to find, but head to an Asian market if your local market doesn’t carry it. Thaw frozen tubes overnight in the refrigerator before you start.
• Squid tentacles: I added tentacles, finely chopped, to the filling. If your cleaned squid tubes came without tentacles, you can make the recipe without them.
• Fresh breadcrumbs: Use fresh breadcrumbs here. You need 2 oz (60g), so I weigh them instead of trying to judge the amount by volume.
• Parmesan: Grate it finely so it mixes easily with the breadcrumbs, egg and parsley. I always use freshly grated Parmesan, not the pre-grated stuff which doesn’t have such a good flavor.
• Pine nuts: You only need a tablespoon of these. Toasting them is optional.
• Anchovy fillets: These melt into the sauce and almost disappear as you stir.
• Polpa di pomodoro or passata: Polpa contains finely chopped tomato while passata is smooth because it’s sieved tomatoes. Either of these will work.
• Olive oil: Some is used for the tentacles and some to cook the stuffed squid and start the sauce.

How to Make Stuffed Squid

• Cook the tentacles: Fry the finely chopped tentacles, drain them and add them to a mixing bowl.
• Mix the filling: Add the breadcrumbs, garlic, Parmesan, pine nuts, egg and parsley, then season and mix everything together.
• Fill the squid: Spoon the mixture into the tubes until they’re about two-thirds full and close each one with a wooden toothpick.
• Cook the stuffed tubes: Cook them gently in olive oil, turning them a few times.
• Finish the sauce: Add the garlic and anchovies, then the tomato and oregano. Cook uncovered until the stuffed calamari is tender.

Tips for Tender Stuffed Squid

• Don’t pack the filling tightly. Stop when each tube is about two-thirds full.
• If your pan is wide and the sauce doesn’t cover the squid, do what I do and spoon sauce over the top while turning the tubes a few times.
• The 20-minute simmer in the tomato sauce is a guide. Check the squid with a sharp knife near the end. It should slide through easily when the squid is tender.
• If the squid still feels tough, keep it at a gentle simmer and check it again after a few minutes.
• Take out the toothpicks before slicing the squid.

If you want more detail on filling the tubes, my guide to stuffing calamari tubes goes through the technique separately.

Substitutions and Variations

• Frozen squid tubes: Thaw them overnight in the refrigerator before making the recipe.
• No tentacles: If you’ve bought cleaned tubes without tentacles, leave them out. You’ll simply have a little less filling.
• Passata: The original recipe allows either polpa di pomodoro or passata, so use whichever you have.
• Smaller squid tubes: Divide the filling between more tubes and keep each one about two-thirds full.

Equipment

• Wide skillet: You need enough room for both stuffed squid tubes.
• Mixing bowl: For combining the cooked tentacles with the rest of the filling.
• Small spoon: For getting the filling into the squid tubes.
• Wooden toothpicks: Use these to close the open ends of the stuffed tubes.
• Sharp chef’s knife: For chopping the tentacles and slicing the cooked squid.
• Cutting board: For preparing the tentacles and slicing the squid.
• Instant-read thermometer: Optional, for checking the temperature in the center of the filling.

What to Serve with Stuffed Squid

I usually serve this with roast potatoes and salad. Green beans or asparagus are good if you want a hot vegetable instead. Pasta works well with the tomato sauce too, or serve crusty bread on the side to mop it up.

How to Store

• Refrigerate: Cool leftover stuffed squid promptly and refrigerate it in a covered container within 2 hours. Eat it within 3 to 4 days.
• Reheat: Reheat the squid with its sauce in a covered skillet until it reaches 165°F (74°C) throughout.
• Freeze: Freeze cooked stuffed squid for up to 3 months for best quality. Thaw it overnight in the refrigerator before reheating. The texture can be a little firmer after freezing.
• Make ahead: Prepare the sauce and filling a day ahead and refrigerate them separately. Stuff and cook the squid the following day.

Stuffed Squid Recipe FAQs

Victoria Haneveer

Italian Stuffed Squid with Parmesan and Pine Nuts

Large squid tubes are stuffed with breadcrumbs, Parmesan, pine nuts, parsley and chopped squid tentacles, then braised in tomato sauce with garlic, anchovies and oregano.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

 

• 2 large cleaned squid tubes
• Salt and black pepper, as needed, divided

For the Filling

• 1 garlic clove, minced
• 1 tablespoon pine nuts
• 1 tablespoon (15ml) olive oil
• 2 squid tentacles, finely chopped, optional
• 2 oz (60g) fresh breadcrumbs
• 1 oz (30g) finely grated Parmesan
• 1 large egg, beaten
• 1 tablespoon chopped fresh parsley

For the Sauce

• 1 garlic clove, finely chopped
• 3 anchovy fillets in oil
• 14 oz (400g) polpa di pomodoro (tomato pulp) or passata
• 4 tablespoons (60ml) olive oil
• 1 tablespoon fresh oregano leaves, plus sprigs for garnish if liked

Equipment

• Large skillet
• Mixing bowl
• Small spoon
• Wooden toothpicks
• Sharp knife
• Cutting board
• Instant-read thermometer, optional

Method

 

1. Pat the squid tubes dry and finely chop the 2 tentacles, if using.
2. Heat 1 tablespoon olive oil in a skillet. Fry the chopped tentacles for 1 minute, then drain them and transfer them to a mixing bowl.
3. Add the breadcrumbs, garlic, Parmesan, pine nuts, beaten egg and parsley. Season with a little salt and black pepper and mix well.
4. Divide the filling between the squid tubes, filling each one about two-thirds full. Don't pack the filling tightly. Secure each opening with a wooden toothpick.
5. Heat the 4 tablespoons olive oil in a wide skillet. Add the stuffed squid and cook gently for 12 minutes, turning the tubes a few times.
6. Add the garlic and anchovy fillets. Stir until the anchovies have almost dissolved into the oil.
7. Add the polpa di pomodoro or passata and oregano. Season with salt and black pepper. Cook uncovered for about 25 minutes or until the squid is tender. If the sauce doesn't cover the tubes, turn them a few times and spoon sauce over the exposed parts.
8. Check the squid with a sharp knife. It should slide through easily when the squid is tender. If you're using a food thermometer, check the center of the egg-based filling reaches at least 160°F (71°C).
9. Remove the toothpicks and cut the squid into slices about ½ inch (1.25 cm) thick.
10. Spoon some tomato sauce onto each plate, arrange the squid slices on top and garnish with oregano sprigs if liked.

Notes

• Squid tubes vary considerably in size. I used 2 large cleaned tubes. If yours are smaller, divide the filling between more tubes and keep each one about two-thirds full.
• If your cleaned tubes came without tentacles, you can omit them.
• Parmesan and anchovies are both salty, so add the extra salt cautiously.
• If your pan is too wide for the sauce to cover the squid, spoon sauce over the tubes and turn them several times while they cook.

Why This is My Signature Stuffed Squid

I love how easy this recipe is to make. Once the tubes are filled and in the pan, I can mostly leave them alone until they’re tender, then slice and serve. It’s the kind of dish that looks fancy but is surprisingly simple to prepare.

I learned early on not to be afraid of the squid getting “rubbery” because this braise avoids that. If it’s not yet tender, it needs more cooking. If it’s tender and you accidentally give it another minute or so, it’s forgiving and won’t just toughen back up.

Other Stuffed Squid Recipes

If you want to try a different filling, my Greek stuffed squid with parsley and white wine includes rice and green onions, while cheese stuffed squid in tomato sauce has ricotta and Parmesan. There’s also seafood stuffed squid with shrimp and white fish, calamari stuffed with shrimp and mushrooms and risotto stuffed squid with chorizo.

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