Herb-Stuffed Squid

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 1 dozen squid
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, chopped fine
  • ½ teaspoon salt
  • Pinch of freshly ground pepper
  • ¼ cup chopped fresh parsley
  • 3 tablespoons chopped fresh basil or 2 teaspoons dried basil
  • 2 cloves garlic, crushed
  • ½ cup bread crumbs
  • ¼ cup water, approximately
  • Juice of ½ lemon
  • 1 tablespoon sherry
  • 2 tablespoons white wine


Presoak a clay pot, top and bottom, in water for 10 minutes.

Clean the squid, removing the purple membrane and translucent cartilage and leaving the body and tentacles whole, discarding the head. In a frying pan, heat the olive oil and butter and saute the chopped onion until golden. Add the salt, pepper, parsley, basil, garlic, and bread crumbs, then add enough water (about ¼ cup) to soften the bread crumbs and make a stuffing that holds together. Lightly stuff the squid (the casing will break if packed too full) with the mixture and close with toothpicks. Place the stuffed squid and whole tentacles in the presoaked pot, then squeeze the lemon juice over the squid and add the sherry and white wine.

Cover the pot and place it in a cold oven.

Set the oven temperature at 480 degrees.

Cook for 30 minutes, removing the lid for the last 5 minutes of cooking to brown.

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