Stuffed Squid

Rate this recipe

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 tender fresh squid (1 pound)
  • 2 or 3 onions, chopped
  • 2 or 3 garlic cloves, minced
  • ½ cup olive oil
  • Salt and freshly ground black pepper
  • 1 cup tomato sauce
  • 1 bay leaf, crumbled
  • ½ cup uncooked rice
  • Dried currants (optional)
  • Chopped parsley or dill
  • 1½ cups boiling water


  1. To prepare the squid, discard the celluloid backbone, ink sac and head. Chop tentacles and set aside. Wash squid thoroughly and soak in water until ready to use.

  2. Brown the onions and garlic in the oil. Add salt and pepper to taste, tomato sauce and bay leaf. Mix well. Add rice, currants and parsley or dill to taste and the chopped tentacles.

  3. Stuff the squid with this mixture. Place in an oiled casserole and pour any remaining stuffing on top. Add the boiling water. Simmer, covered, for twenty-five minutes.

Part of