Stuffed Squid

To prepare the stuffed squid, first take care of cleaning the squid: rinse the squid under running water, then gently detach the head from the body with your hands and set it aside 1. Extract the transparent cartilage pen found inside 2, then rinse the squid's pocket under running water and remove the innards with your fingers 3.

Remove the outer skin by cutting one end with a knife and gently pulling 4. Now take the head and separate it from the tentacles by cutting just below the eyes 5, then open the tentacles outward and push the central part upwards to remove the beak 6, Finally, finely chop the tentacles with a knife. For further instructions, you can consult our guide on how to clean squid.

Temporarily set aside the squid and proceed with preparing the other ingredients, therefore remove the crust from the bread and cut the crumb into cubes 7, then finely chop the previously washed parsley, which you will use at two different times 8. Heat the oil in a pan, add the clove of garlic and the anchovy fillets 9

and let them dissolve over low heat, then add the minced tentacles 10 and sauté for 2-3 minutes. At this point, remove the garlic from the pan and add the bread crumbs 11. After a couple of minutes, deglaze with the white wine 12

and crush the bread cubes with a spatula or spoon so that they well absorb the seasoning 13. When the liquid has been absorbed, transfer the mixture to a bowl and let it cool, then add the grated Parmigiano Reggiano 14, the chopped parsley 15,

the lightly beaten egg 16, salt, and pepper 17. Knead with your hands to well compact all the ingredients 18, then transfer the obtained mixture into a piping bag and cut the tip to a thickness of about 2/5 of an inch.

Take back the squid you had set aside and fill them with the mixture, taking care to leave about 4/5 of an inch free from the edge 19. When all the squid are stuffed 20, fold the edges of the opening and close it with a toothpick 21.

In a pan, heat a swirl of oil with a clove of garlic, then place the stuffed squid inside 22 and cook for a moment over high heat to seal them. Deglaze with white wine 23 and, as soon as the alcohol has evaporated, add a pinch of salt 24

and cover with a lid 25. Let cook over medium heat for 5-6 minutes depending on the size of the squid, then turn off the heat and add the chopped parsley 26: your stuffed squid are ready to be served 27!