Baked stuffed squid



Totani, or European squid, are sometimes considered the poor man’s calamari, and the two are, in fact, often confused, but we know exactly how they differ in terms of shape and color, among other things. When it comes to using them for cooking, however, the two are pretty much interchangeable. So, following on from our delicious stuffed calamari recipe, we thought we’d put together a recipe for stuffing their marine cousins, too, giving us today’s recipe for totani ripienibaked stuffed squid. An appetizing combination of potatoes, soaked bread, and fresh turmeric makes the perfect hearty, soft filling for the squid, accompanied by the freshness of a yogurt cream to give this fish main course that extra dimension!


Ingredients for 4 squids
Squid 1.25 lbs (600 g)
Potatoes 7 oz (200 g)
Bread 3 oz (90 g)
Whole milk ½ cup (90 g)
Fresh scallion 1
Parmigiano Reggiano PDO cheese 1 ½ tbsp (10 g)
Marjoram to taste
Fresh turmeric 1 ¼ tbsp (9 g)
Eggs 1
Extra virgin olive oil ¾ tbsp (10 g)
Fine salt to taste
Black pepper
For the accompanying sauce
Natural plain yogurt ½ cup (130 g)
Whipping cream 2 tsp (10 g)
Dill to taste
Extra virgin olive oil to taste

How to prepare Baked stuffed squid

To prepare the stuffed squid, start with the potatoes. Place them in a saucepan with cold water and cook for around 20-30 minutes from boiling (you can speed up the cooking process by using a pressure cooker)1. Once they’re ready (make sure they can be pierced easily with a fork), allow them to cool, then peel and set aside. Next, remove the crust from the bread, cut the bread into chunks 2, and soak the chunks in the milk 3.

Clean the squid by removing the head (4-5) and the side “wings” with a knife. Rinse the squid thoroughly, both outside and inside 6, to remove any impurities.

Chop up the wings and the tentacles 7, and finely chop the scallion, having removed the green part and the roots beforehand, along with the marjoram leaves 8. Heat the extra virgin olive oil in a pan, add the chopped scallion and marjoram 9, and fry over low heat, stirring occasionally, for a few minutes.

Then add the chopped wings and tentacles 10 and cook over high heat for a few moments 11, ensuring that the water released from the squid evaporates completely 12.

At this point, you need to start preparing the filling. Mash the now-cold potatoes in a large bowl 13 and add the soaked bread 14, the chopped squid and scallion 15,

the grated Parmigiano Reggiano cheese 16, the peeled fresh turmeric grating it directly into the bowl 17, the salt, the pepper, and the whole egg 18.

Mix thoroughly 19, and once all of the ingredients are combined, transfer the mixture to a disposable pastry bag 20. Preheat a conventional oven to 350°F (180°C), then grease the bottom of a small baking dish (that will hold 4 stuffed squid), stuff the squid to the top with the filling 21,

and lay them side by side in the dish 22. Season with salt and pepper to taste 23 and finish with a drizzle of oil. Bake in a conventional oven preheated to 350°F (180°C) for approximately 30 minutes. While the squid are baking, turn your attention to the accompanying sauce. Pour the yogurt and cream into a small bowl, add a drizzle of oil 24

and the dill 25, and mix well. Once the squid are cooked, take them out of the oven 26 and serve each baked stuffed squid with the accompanying sauce 27.


Once cooked and cooled, you can store the stuffed squid for 1 day in the refrigerator.

You can store the filling for the squid in an airtight container for up to 12 hours.

Once cooked and cooled, your stuffed squids can be frozen if you used fresh rather than defrosted ingredients.


Too much filling left over? Don’t worry‚ it’s great for making the tasty Duchess potatoes you’ll find on our website! Simply form small rosettes that you’ll then cook on a sheet pan lined with parchment paper at 350°F (180°C) for around 15 minutes. 

The fresh turmeric can also be swapped for powdered turmeric, as long as you reduce the amount you use (use about ½ tsp (3 g), or a couple of pinches).

The filling for the squid is very soft, so if you’d like to slice them it’s best to let them cool slightly first and use a sharp knife.

If you prefer a more compact dough, simply add around 2½ tbsp (20 g) of breadcrumbs!