Stuffed Squid in its Ink

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

If the squid has been cleaned and the ink sac removed by the fishmonger, the ink can be omitted from this recipe. Capers, fennel, celery or bell peppers can be added to the sauce.


  • 3 lb/1.4 kg squid (about 2 lb/1 kg<


  1. Prepare the squid, reserving the ink sac.
  2. To make the stuffing: chop the tentacles and fins. Fry the onion and garlic in the olive oil until soft, but not brown. Stir into the chopped squid with the parsley, olives and breadcrumbs. Season with salt and pepper. Fill the squid pouches with stuffing (see Stuffing squid and cu