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Sliced stuffed squid in tomato sauce with avocado and cucumber.
Victoria Haneveer

Cheese Stuffed Squid in Tomato Sauce

Calamari tubes are filled with ricotta, Parmesan, garlic and parsley, then gently braised in tomato sauce.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 2
Course: Seafood
Cuisine: Italian
Ingredients Method Notes

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
 

  1. Mix the egg, 1 crushed garlic clove, ricotta, breadcrumbs, Parmesan, 4 tablespoons of chopped parsley and seasonings together.
  2. 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.
  3. To make the sauce, add some oil to the pan and saute the rest of the garlic with the onion until soft.
  4. 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.
  5. 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.
  6. Remove every toothpick before serving. Spoon the sauce onto warmed plates, slice the stuffed squid and arrange over the sauce.

Notes

Don't overfill the squid; the tubes shrink as they cook. Leave room for the filling and remove all toothpicks before serving.
Makes 2 main-course servings or 4 to 6 appetizer portions, depending on tube size and accompaniments.
Refrigerate promptly, covered; eat within 3 to 4 days. Freeze with sauce for up to 2 months for best quality; the ricotta texture may change. Thaw in the refrigerator and reheat until the filling reaches 165°F (74°C).