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Stuffed Squid


Stuffed Squid with Spinach & Ricotta Cheese


3 lbs. large size Fresh squid, approximately 12 pieces, (clean well, chopped the tentacles finely, set aside)
3 medium size Onion, minced
4 cloves Garlic, minced
3 tbsp. Olive oil
3 tsp. Unsalted butter
1 lb. Fresh spinach, trimmed off stems and washed, or 1 package frozen, thawed
1/4 lb Ricotta cheese
2 Fresh eggs
1 tbsp. Chopped Italian parsley leaves
some Coarse salt and Freshly Ground pepper to taste
some Hot Pepper flakes to taste
1 cup Dry white wine
2 1/2 cups Canned Italian tomatoes
2 whole Fresh Lemon, quartered


Preheat the oven to 375F.

Heat a medium skillet put 2 tbsp. of the olive oil and butter and sauté the onion and the garlic until the onion is soft, add the tentacles and cook for 2 minutes.

Add the spinach and sauté, stirring until it drooped then drain off any extra liquid and let the spinach to cool down.

In a clean mixing bowl combine the ricotta cheese, eggs, parsley, and the cooled spinach mixture.

Thoroughly mix and season with salt, pepper, and hot pepper flakes.

Stuff the mixture loosely in the squid and close the holes by securing with toothpick pieces.

In a large rectangular baking dish, apply the remaining olive oil and grease just enough to hold the squid comfortably in one layer.

Arrange the squid in the dish and add the wine and tomatoes.

Season with salt, pepper and more hot pepper flakes, if you wish.

Put in the oven and bake for 45-50 minutes, until the squid is tender and the sauce thickened.

Serve the squid with lemon quarters, rice and braised fennel go really well with this recipe.

Serve 6 people.

Useful tip:

Make sure not to over stuffed the squid when filling them, other wise they will split while your cooking them.



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Last modified: May 26, 2003