Stuffed Squid


  • 16–20 squid, about 4 in /10 cm. long
  • 3–4 tbsp extra virgin olive oil
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, peeled and crushed
  • 2 ripe tomatoes, peeled, deseeded and chopped
  • salt
  • freshly ground black pepper
  • 2 tbsp finely chopped coriander leaves or parsley
  • 8 oz / 230 g cooked rice
  • 3–4 tbsp dry white wine


Prepare the squid as described, chopping up the tentacles and wings and leaving the bodies whole, ready to be stuffed. Heat 1 tablespoon olive oil in a frying pan, and cook the onion in the oil for a few minutes, then add the chopped squid tentacles and wings and the garlic. Stir until the squid becomes opaque. At this point, add the chopped tomatoes, seasoning, some of the herbs and the cooked rice. Mix in and remove from the heat. Allow to cool. Spoon the rice mixture into the prepared squid bodies until loosely stuffed. Secure the ends closed with cocktail sticks or toothpicks.

Butter or oil a shallow ovenproof dish, and lay the stuffed squid in it in a single layer. Pour the wine over, and trickle the rest of the olive oil on top. Cover with foil or buttered paper, and bake in the middle of a preheated oven at 180°C / 350°F / Mark 4 for 20 minutes. Serve straight from the baking dish, sprinkled with the remaining herbs, and with a green salad to accompany it.