3 stuffed squid recipes that everyone will love

Take the young ones to eat more fish it may not be an easy task. In this sense, recipes such as stuffed squid can be the solution, as they combine other flavors that are more familiar to them.

But for a perfect meal, there’s something to keep in mind. We talk about choosing fish.

To avoid mistakes, whenever possible, you should buy fresh squid with the skin on. And even if you are tempted to buy the larger ones, know that the ideal size of a squid should be between 10cm and 15cm, as they are more tasty, tender and easier to cook.

Other aspects to consider: the eyes shouldn’t be opaque, the smell shouldn’t be strong and the body of the squid should be as smooth as possible and still a bit pink.

Then just clean it well, both inside and out, to start preparing these stuffed squid recipes that we suggest. And despite taking some work, it is a dish that is really worth it, as you will be able to take great advantage of the benefits of squid: a source of vitamins and minerals, especially calcium, magnesium, phosphorus, iron and zinc, as well as vitamins B6 and B12.

sweet stuffed squid

Ingredients

• 100gr bacon
• 100gr chorizo
• 8 cleaned medium squids
• 2 c. olive oil soup
• 1 onion
• 3 cloves of garlic
• 1 c. flour soup
• 250ml semi-skimmed milk
• 1 c. salt tea
• 80gr butter
• 80gr peeled tomatoes
• 100gr frozen peas
• 120gr carrots
• 50ml white wine
• 1 lemon
• pepper to taste

preparation method

• Roughly chop the bacon, chorizo ​​and squid tentacles.
• In a frying pan, with a drizzle of oil already hot, add half the finely chopped onion, the chopped garlic and the previous preparation.
• Let it cook for 3 minutes.
• Add the flour and milk and stir well until thickened.
• Adjust the seasoning with salt and pepper, remove from heat and let cool slightly.
• With the help of a spoon, stuff the squid and close with a toothpick, reserving a tablespoon of filling separately.
• Meanwhile, take a large pan and sauté the remaining onion in olive oil until transparent.
• Add the chopped tomato, the peas at room temperature, the diced carrot and the tablespoon of filling.
• Refresh with white wine and let it sweat for 3 minutes until it dries slightly.
• Add a little water – only if necessary so the sauce doesn’t get too thick.
• Add the stuffed squid to the sauce and stir slightly.
• Cover the pan and let it cook over low heat for 20 minutes.
• Remove from heat and serve immediately, garnished with lemon slices.
• Serve with fries or white rice.

Squid stuffed with tuna

Ingredients

• 500gr of cleaned squid
• 1 bay leaf.
• 100g chopped skinless chorizo
• 180gr drained canned tuna
• 150 ml of olive oil.
• 2 onions
• 4 garlic cloves
• 400ml of tomato pulp
• 150ml of water
• 1 c. sugar tea
• Half glass of white wine
• 1 beef bouillon cube
• 1 carrot
• 1 c. ground cinnamon coffee.
• 2 c. basil tea

preparation method

• Cut the squid tentacles into small pieces. Reserve.
• In a pan with a drizzle of hot oil, sauté 1 onion and 2 garlic cloves with the bay leaf.
• Add the squid tentacles, chorizo ​​and drained tuna.
• Refresh with the wine and let it reduce.
• Add 200 ml of tomato paste, half of the cinnamon and 1 teaspoon of basil and let it simmer for a few minutes.
• Remove from the heat and stuff the squid with the mixture you prepared.
• Close the squid with a toothpick.
• Pour a drizzle of olive oil into another pan and sauté the remaining onion, garlic and carrot.
• Add the stuffed squid and the remaining tomato pulp, the remaining basil and cinnamon, add the water, the sugar, the bouillon cube and, if there is any leftover, the rest of the stuffing.
• Cook for about 5 minutes and serve very hot.

Squid stuffed with vegetables

Ingredients

• 1 carrot
• 100gr green beans
• 5 clean squid
• 1/2 Red pepper
• 1/2 yellow pepper
• 1 c. salt coffee
• 100gr peas
• 1 onion
• 2 garlic cloves
• 2 c. olive oil soup
• 100g cooked brown rice
• 1 sprig of coriander
• pepper to taste
• For the sauce:
• 5 tomatoes
• 1 onion
• 3 cloves of garlic
• 3 c. olive oil soup
• 1dl white wine
• 1 c. oregano tea
• salt qb
• pepper to taste

preparation method

• Peel the carrots, green beans and peppers and cut into cubes.
• Bring a pan of water seasoned with salt to a boil, add the carrots, green beans, peas and peppers and cook for 5 minutes.
• Drain, but reserve the cooking water.
• Peel the onion and garlic, chop everything and brown in a pan with olive oil.
• Add the vegetables, stir, add the rice, coriander and a pinch of pepper.
• Turn off the heat and let it cool.
• Meanwhile, chop the squid tentacles and place inside the squid.
• Finish stuffing with the rice mixture, without filling too much, and close with a toothpick.
• Prepare the sauce: dip the tomatoes in boiling water for 20 seconds, peel, remove the seeds and chop.
• Peel the onion and garlic, chop and brown in olive oil until soft.
• Add the chopped tomatoes, wine and oregano, mix and cook for 5 minutes.
• Add the squid and 2 dl of the vegetable water, cover and cook over low heat for 20 minutes.
• Rectify the salt, season with pepper and serve with chopped parsley or coriander.