Stuffed squid is a Mediterranean classic that brings together tender seafood, fresh herbs, and a touch of cheese. In this version, the squid is first browned in a pan, then baked in a tomato and wine sauce for a dish that’s elegant but still homestyle.
Ingredients:
2 lbs squid, cleaned (with tentacles reserved)
2 cups ripe tomatoes, finely chopped
1 onion, diced
½ cup dry white wine
½ cup grated Parmesan cheese
½ cup ricotta or fresh cheese
2 eggs
2 garlic cloves, minced
2 tablespoons fresh basil, chopped
2 tablespoons parsley, chopped
Salt and black pepper, to taste
Olive oil for cooking
Extra Parmesan, for topping
Preparation:
If using whole squid, clean them thoroughly and set the tentacles aside.
In a skillet, heat a little olive oil and sauté the onion until soft. Add chopped tomatoes, salt, pepper, and white wine. Simmer for about 20 minutes until the sauce thickens slightly.
For the filling, combine Parmesan, ricotta (or fresh cheese), eggs, garlic, basil, parsley, salt, and pepper. Chop the squid tentacles finely and stir them into the mixture.
Stuff the squid bodies with the cheese-herb mixture and secure the opening with toothpicks.
Quickly sear the stuffed squid in a hot skillet with a drizzle of olive oil until lightly golden.
Transfer the squid to a baking dish, pour the tomato sauce over them, and bake at 350°F (180°C) for about 20 minutes.
Sprinkle with Parmesan before serving.
