Reviewed: Nov. 13, 2011

in portugal, we use rice, black olives, boiled eggs and chouriço inside the squid :)

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4 users found this review helpful

Reviewer:

Marina

Cooking Level: Intermediate

Reviewed: Oct. 27, 2010

The consistency came out good, but the flavor was lacking. I added some extra seasoning but it didn't really help much. Good concept, but too expensive to make and not very tasty. It's inspired me to make manicotti and use squid instead of pasta, that should be good!

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2 users found this review helpful

Reviewer:

Blackened_Heart

Cooking Level: Intermediate

Reviewed: May 17, 2010

My husband made this and I was really looking forward to having it. I have to say it was very bland and looked terrible. My husband followed the directions exactly. To anyone who wants to make this recipe, I would recommend chopping the ingredients by hand, as my husband used a food processor and it came out too mushy - not very appealing.

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Reviewer:

Anne

Reviewed: Feb. 5, 2010

Simple and excellent.

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3 users found this review helpful

Reviewer:

kiwijock

Cooking Level: Intermediate

Living In: Blenheim, Nelson-Marlborough, New Zealand

Reviewed: Feb. 3, 2010

Very excellent as is. I was impressed and it was easy to make.

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3 users found this review helpful

Reviewer:

Samantha Christenson

Reviewed: Aug. 22, 2007

I went to Barcelona area, meeting 38 of my friends, (We were from England, USA, Germany, Spain and Canada.) and had to make a dinner. I chose this one and it was a complete hit. We had it on pasta for the dinner. Some people put it on bread. You could also put it on rice. It was so tasty and flavorful. The next day we have a little leftover and I put it in a dish, crumbled some bread and cheese and sprinkled it on the top and served it on toasted garlic bread. Another hit. This is so easy, versatile and tasty. A real winner!

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13 users found this review helpful

Reviewer:

Kathi

Reviewed: Aug. 28, 2006

I altered the recipe slightly by mixing 1/2 the bread, tomato, onion, spices & wine with the fish/shrimp mixture. Then I stuffed the squid. Baked it covered with the other 1/2 that was processed. It turned out excellent... A big hit in our house... You should try it - it gives the stuffing more flavour...

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13 users found this review helpful

Reviewer:

SWEETIRIS

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

Reviewed: Aug. 2, 2006

Good concept, but the sauce was a bit bland. Also, stuffing needs something - herbs or spices, maybe. Might use the idea of stuffed squid again, but definitely not this recipe.

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9 users found this review helpful

Reviewer:

jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

Reviewed: Jun. 22, 2006

Flavorful and tender. However both times I ended up with alot of soupy liquid. Tasty, but not so attractive.

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7 users found this review helpful

Reviewer:

BECCASUE

Cooking Level: Expert

Home Town: Saugerties, New York, USA

Reviewed: Jan. 31, 2001

This is really tasty. There is a temptation to reduce the amount of oil because it seems like a lot, but it was much more tender with the full amount of oil.

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22 users found this review helpful