Stuffed squid

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

The stuffing of breadcrumbs, pine nuts and raisins comes, from the Catalan coast and the Balearic islands. Sometimes the squid is simmered in saffron-flavoured stock; in winter I prefer to braise it in tomato sauce, which produces a richer dish.


  • 4 squid, each weighing about 200 g


First clean the squid. Pull and twist the head to separate it from the body, removing the innards with it. Cut the tentacles from the head just above the eyes; they will remain joined together by a thin band of flesh. Within the band of flesh is the hard ‘beak’ which you squeeze out and discard. Discard the head and innards, hook the transparent bone out of the body with your finger and