Cheese Stuffed Squid in Tomato Sauce
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This cheese stuffed squid has a ricotta, Parmesan and garlic filling with fresh parsley. The calamari tubes simmer gently in a tomato sauce with white wine, anchovies and a little balsamic vinegar.
Slice the cooked tubes so you can see the filling, then spoon the tomato sauce over the plate. You can serve this as a main course for two or divide it into smaller appetizer portions.
Cheese Stuffed Squid at a Glance
Prep: 25 minutes
Cook: About 45 minutes
Total: About 1 hour 10 minutes
Servings: 2 mains or 4 to 6 appetizers
Main ingredients: Squid, ricotta, Parmesan and tomatoes
Method: Fill, briefly brown and gently braise
Why You’ll Love It
- Cheesy filling: Ricotta and Parmesan are seasoned with garlic and parsley.
- Rich tomato sauce: Anchovies add savory flavor while a little vinegar balances the tomatoes.
- Flexible serving size: Serve whole tubes or slices as an appetizer.
- Gentle cooking: The sauce protects the filled squid as it braises.
Cheese Stuffed Squid Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Calamari tubes: Use cleaned, intact tubes that are large enough to fill. If frozen, thaw in the refrigerator before cooking.
- Ricotta: Drain off visible liquid so the filling isn’t watery.
- Parmesan and breadcrumbs: These season and help bind the filling.
- Egg: This binds the cheese mixture. The center needs to cook through, so check the filling as well as the squid.
- Garlic and parsley: Reserve the stated portions for the sauce.
- Tomatoes: Add canned diced tomatoes with their juices.
- Wine and fish stock: Some goes into the sauce at first; reserve the rest to adjust it during cooking.
- Anchovies: Chop finely. Leave them out if you prefer, then taste before adding salt.
How to Make Cheese Stuffed Squid
The full instructions with weights and measurements are in the recipe card below.
- Mix the filling: Combine the cheeses, breadcrumbs, egg, garlic and parsley.
- Fill loosely: Leave space inside each tube and secure the opening.
- Brown: Briefly cook both sides, then prepare the tomato sauce in the pan.
- Braise: Simmer gently until the squid is tender and the filling is cooked through.
Equipment
- Wide, deep pot with a lid: Leave room for the filled tubes and tomato sauce to simmer gently.
- Mixing bowl: Combine the cheese filling.
- Chef’s knife: Chop the aromatics and slice the cooked squid.
- Cutting board: Use a clean board for slicing the cooked squid.
- Measuring cups and spoons: Measure the filling and sauce ingredients.
You’ll also need toothpicks to secure the tubes and a food thermometer to check the center of the filling.
Tips for Tender Stuffed Squid
- Leave room: Squid tubes shrink as they cook. Packing in too much filling can split them.
- Simmer gently: Keep the sauce at a gentle bubble and turn the tubes carefully.
- Check tenderness: The listed cooking time is approximate. Continue gently until the squid is easy to pierce and the filling is cooked.
- Check the filling: Aim for 165°F (74°C) in the center.
- Remove toothpicks: Count them in and out so none reaches the plate.
Substitutions and Variations
- No anchovies: Omit them and adjust the salt at the end.
- Feta: Crumbled feta can replace Parmesan for a different, saltier flavor. Taste the filling seasonings accordingly.
- No wine: Use additional fish stock in its place. The sauce will taste different.
- Gluten-free: Use gluten-free breadcrumbs and check the stock.
- Dairy-free: Both cheeses need suitable substitutes. This is a cheese-based filling, so expect the texture and flavor to change.
Serving Suggestions
Serve with a green salad and avocado, as pictured, or add bread to enjoy with the sauce. Roasted potatoes with garlic are another option for a fuller meal.
How to Store Stuffed Squid
- Refrigerate: Refrigerate promptly in a covered container with the sauce; eat within 3 to 4 days.
- Freeze: Freeze with sauce for up to 2 months for best quality. The cheese filling may change texture.
- Reheat: Thaw in the refrigerator, then reheat gently in the sauce until the filling reaches 165°F (74°C).
Stuffed Squid FAQs
The tubes may have been packed too tightly. Fill them loosely and leave space because squid shrinks during cooking.
Yes. Thaw them in the refrigerator and pat dry before filling. Check that the tubes are cleaned and intact.
The squid should be tender enough to pierce easily, and the center of the filling should reach 165°F (74°C). Cooking time varies with tube size and the amount of filling.
No. Fill the intact tubes and cook them first. Remove the toothpicks, then slice for serving.
Cheese Stuffed Squid in Tomato Sauce
Ingredients
- 1 egg
- 3 minced garlic cloves
- 1¾ ounces dried breadcrumbs (50g)
- 3 tablespoons grated Parmesan cheese
- Olive oil, as needed
- ½ finely chopped onion
- 2 cans diced tomatoes (14 ounces (400g) each)
- 1/4 tsp brown sugar
- 1 tsp balsamic vinegar
- ½ cup fish stock (120ml, divided)
- 5 ounces ricotta cheese (about 140g)
- 5 tablespoons chopped flat leaf parsley
- Salt and black pepper, to taste
- 4 cleaned calamari tubes
- ½ cup dry white wine (120ml, divided)
- 3 chopped anchovies
Method
- Mix the egg, 1 crushed garlic clove, ricotta, breadcrumbs, Parmesan, 4 tablespoons of chopped parsley and seasonings together.
- Loosely fill the calamari tubes, leaving space for the filling to expand; don’t pack them tight. Secure each opening with a toothpick. Heat a thin layer of oil in a wide, deep pan and briefly brown the squid on both sides. Transfer to a plate.
- 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.
- Reduce the heat, return the squid to the sauce and cover. Simmer gently for about 30 minutes or longer until the squid is easy to pierce and the center of the filling reaches 165°F (74°C). Turn occasionally and add the reserved wine and stock a little at a time if the sauce gets too thick.
- Remove every toothpick before serving. Spoon the sauce onto warmed plates, slice the stuffed squid and arrange over the sauce.
Notes
More Seafood Recipes to Try
- Lobster tails offer boiled, grilled and tempura options.
- Classic prawn cocktail is a chilled seafood appetizer.
Tender squid, a creamy cheese filling and tomato sauce make an appealing change from fried calamari. Serve the tubes whole or slice them to show the filling.
