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Easy Cheese Stuffed Squid in Tomato Sauce
Victoria Haneveer

Stuffed Squid with Salad

Squid is stuffed with a lovely cheese mixture and gently cooked in a nice tomato sauce. The result is a gourmet meal which is lovely served with tossed green salad.
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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

Ingredients
 

  • 1 egg
  • 3 minced garlic cloves
  • 1 1/2 oz (50g) dried breadcrumbs
  • 3 tablespoons grated Parmesan cheese
  • Olive oil, as needed
  • ½ finely chopped onion
  • 2 x 14oz (400g) cans diced tomatoes
  • 1/4 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

Method
 

  1. Mix the egg, 1 crushed garlic clove, ricotta, breadcrumbs, Parmesan, 4 tablespoons of chopped parsley and seasonings together.
  2. 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.
  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. 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.
  6. Spoon the sauce on to warmed plates, slice the stuffed squid and arrange it on top.