Seppioline Ripiene

Stuffed Baby Squid


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

For this Ligurian dish, you need tender little squid that will hold their shape and look pretty once baked. Serve them on a bed of fresh salad leaves, such as peppery rocket, with lemon wedges for a lovely light meal.


  • 1.2 kg/ lb baby squid, cleaned and tubes left whole
  • 4 salted anchovies, boned
  • 115 g/4 oz/2 cups soft white breadcrumbs
  • 2 garlic cloves, chopped
  • 30 ml/2 tbsp chopped fresh flat leaf parsley
  • 75 ml/5 tbsp extra virgin olive oil, plus extra for greasing
  • sea salt
  • salad leaves and lemon wedges, to serve


  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Thoroughly grease an ovenproof dish with a little olive oil.
  3. Rinse the squid repeatedly in running cold water until they are pure white and no sand or grit remains inside the tubes.
  4. Wash the anchovies then chop them finely. Mix the breadcrumbs, anchovies, garlic, parsley and salt together. Stir in one-third of the olive oil.

  5. Fill the squid with the stuffing and seal the opening with a cocktail stick or toothpick. You may not use all of the stuffing.

  6. Arrange the stuffed squid in the prepared ovenproof dish and sprinkle with any remaining filling. Drizzle over the remaining olive oil.

  7. Bake the squid for 20 minutes, until they are golden. Serve on a bed of salad leaves, with lemon wedges.