Shiitake and tomato stuffed squid rings

Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr 25

Appears in
Asian Tapas: Small Bites, Big Flavors

By Christophe Megel and Anton Kilayko

Published 2010

  • About

Purchase whole, fresh squids for this pretty dish; ask your fishmonger to clean the squids for you, if you prefer, making sure he leaves the fins attached. Briefly freezing the squids will actually improve their texture, after which they will bake to tender perfection and yield neat, compact slices as shown in the photo opposite.


  • 1 lb (500 g) fresh whole medium squids, measuring from in (3


  1. Preheat the oven to 400˚F (200˚C).
  2. Remove the head and reddish-brown skin from the squids and pull off the fins. Slice the fins into small cubes and stir-fry in a skillet over high heat in 1 teaspoon of the olive oil for 10 seconds. Remove and set asid