For a richer flavor, use homemade tomato sauce instead of canned stewed tomatoes. Adjust the amount of crushed red pepper flakes to suit your spice preference. Serve the stuffed squid hot, garnished with fresh parsley or basil.
Spicy Stuffed Squid
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PREP TIME45 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 15 mins
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SERVING4 People
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VIEWS72
Embark on a culinary adventure with our Spicy Stuffed Squid, where tender squid bodies embrace a savory rice filling, all bathed in a vibrant, spicy tomato sauce. This dish is a testament to the simple pleasures of Mediterranean-inspired cooking.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol2 mg
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Fiber5 g
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Protein12 g
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Saturated Fat3 g
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Sodium924 mg
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Sugar16 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish. (5 minutes)
02
StepIn a saucepan, bring 1 cup of water to a boil. Stir in the rice, reduce heat to low, cover, and simmer until all the liquid is absorbed. (20 minutes)
03
StepCarefully separate the squid bodies from the heads and tentacles. Reserve the tentacles and finely chop them. Remove the quill and any remaining innards from the squid bodies. Gently peel off the outer skin. Rinse the bodies thoroughly under cold water and set aside to dry. (15 minutes)
04
StepIn a small bowl, combine the cooked rice, raisins, and pine nuts. Set aside. (5 minutes)
05
StepHeat 2 tablespoons of olive oil in a medium skillet over medium heat. Add half of the chopped onion (from the divided onion) and 3 cloves of minced garlic. Sauté until softened and translucent. Add the chopped squid tentacles and the rice mixture. Stir well to combine and season with salt and pepper. Remove from heat. (10 minutes)
06
StepHeat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the remaining chopped onion and 4 cloves of minced garlic. Sauté until softened. Stir in the crushed red pepper flakes and dried oregano. Add the stewed tomatoes (with their juice), anchovy paste, and white wine. Stir well and cook over medium heat until the sauce has slightly thickened. Season with salt and pepper to taste. (20 minutes)
07
StepGently stuff each squid body with the rice mixture, being careful not to overfill. Seal the openings with wooden picks or by tying with kitchen twine. (15 minutes)
08
StepPlace the stuffed squid in the prepared baking dish. Pour the tomato sauce evenly over the squid. (5 minutes)
09
StepBake in the preheated oven for 1 hour, or until the squid is tender and the sauce is bubbling. (60 minutes)
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Susanna Homenick
Jun 29, 2025My family loved this dish! The spicy tomato sauce was the perfect complement to the stuffed squid.
Erna Lind
Feb 18, 2025I added some chopped bell peppers to the sauce for extra vegetables, and it turned out great!
Ryley Mitchell
Feb 12, 2025I was a little intimidated to cook squid, but this recipe made it easy and the results were fantastic.
Lelia Carroll
Jan 7, 2025The anchovy paste adds a wonderful depth of flavor to the sauce. Don't skip it!
Velda Wuckert
Dec 5, 2024This recipe is amazing! The squid was so tender and the filling was packed with flavor.
Katarina Huel
Sep 26, 2024I found it helpful to use a small spoon to stuff the squid. It made the process much easier.