Stuffed Squid in a Pan

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PRESENTATION

Stuffed Squid in a Pan

If we were to rank the best squid recipes, these pan-fried stuffed squid would definitely take the top spot! Loved in all their variants, stuffed squid are timeless second courses of fish, to be enjoyed plain, accompanied by a small salad, but also delicious in this saucy version flavored by the natural salinity of capers and the pleasantly spicy notes of fresh chili pepper. For the filling? It can be made with leftover bread at home and the squid's own tentacles! Soft and flavorful, prepared without turning on the oven: a true success at the table!

Don't miss out on other delicious squid recipes to make at home:

INGREDIENTS
Calamari (squid) 2.2 lbs (1 kg) - to clean
White bread loaf 8.8 oz (250 g)
Parsley 2 tufts
Garlic 2 cloves
White wine 1.2 oz (35 g)
Fine salt to taste
Fresh chili pepper to taste
Salted capers 1.8 tbsp (25 g)
Extra virgin olive oil to taste
Peeled tomatoes 28.2 oz (800 g)
Lemon peel 1
Preparation

How to prepare Stuffed Squid in a Pan

To prepare the stuffed squid in a pan, chop the parsley 1 and cut the bread into small cubes (it will be used for the filling) 2. Slice the chili pepper lengthwise 3.

In a pan, heat a small amount of oil with the garlic, sliced chili pepper, and parsley stems 4. Add the peeled tomatoes 5, capers (previously desalinated) 6, and let cook for 40 minutes on low heat; adjust the salt during cooking.

Meanwhile, clean the squid: remove the innards 7 and the eyes from the tentacles. Keep the skin and fins, while coarsely chopping the tentacles 8. In a pan, heat some oil and sear the tentacles on a very high flame 9.

Add the bread, stirring frequently 10 to flavor 11. Pour the mixture into the mixer 12.

Season with parsley 13, salt, and lemon zest 14, blend everything to obtain crumbs 15.

Stuff the squid, leaving about 3/4 of an inch from the edge 16, and seal with a toothpick to prevent the filling from escaping during cooking 17. Heat some oil in a pan and sear the squid on high flame 18, trying to turn them on all sides, using tongs.

Deglaze with white wine 19 and let it evaporate 20. Meanwhile, the sauce will be ready, remove the garlic, chili pepper, and parsley stems 21.

Transfer the squid to the sauce 22. Let them flavor just 1-2 minutes 23 and serve the stuffed squid in a pan hot 24.

How to store

The stuffed squid in a pan can be stored for 1 day in the fridge. You can freeze them if you have used fresh ingredients.

Tips

To make the sauce more tantalizing, add some olives during cooking. If you don't like chili pepper, you can omit it, although, once sliced, the spiciness will be less intense.