Spicy Stuffed Squid Recipe - Allrecipes.com
Spicy Stuffed Squid Recipe
  • READY IN hrs

Spicy Stuffed Squid

Recipe by  

"Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr

    1 hr 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
  3. In small bowl combine the rice, raisins and pine nuts.
  4. Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
  5. In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
  6. Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2005

This was spectacular! I used already cleaned squid. I didn't have stewed tomatoes so I used diced canned tomatoes and I didn't have anchovy paste but I did have a can of anchovies so I took 4 of them and just smushed them up. The little bit of sweet and spicy was wonderful. Don't be overwhelmed by the ingredient list, it was very easy to make.

Most Helpful Critical Review
Jan 17, 2007

Cooked rice will only expand and get mushy after baking for an hour. (Perhaps dry bread crumbs is better.) And the squid is way too chewy and inedible. Sorry but to be fair since the other reviews were the only reason I tried this recipe. We basically had to throw it out and eat leftovers. A good concept that needs a lot of tweaking - which I dare not try for fear of wasted ingredients.


21 Ratings

Sep 20, 2008

Followed this recipe except my clean & frozen squid bodies didn't have tentacles to chop. I chopped some end pieces and mixed them into the stuffing, but it added nothing. Maybe tentacles would have added some chew, but really unnecessary. I was blown away how good this simple sauce was and can't wait to apply it to pasta dishes. My wife said we should make this for company. Could be a tough sell over the phone. "I bought too much squid. How about coming over..." Don't cut the cooking time short or the squid will be tough.

Jun 28, 2006

Very good. You have to use thicker squid. One was thick and held well. The other was thin and broke during cooking. Fun recipe.

Jul 12, 2010

Great dish. I am a squid lover so am biased. The surprising result from cooking in the oven in this style is that the squid is amazingly tender. All who try it are amazed it is squid because of the tenderness. I bought the squid frozen from the grocery freezer and thaw as needed. The thicker the squid - the better for this recipe. Get some italian bread -- the spicy tomato sauce deserves to be dipped!

Feb 04, 2011

Excellent! I followed the recipe, but I think next time I'll make a thicker sauce rather than the marinara type as listed. Just a personal preference!

Jan 01, 2012

I made this for Christmas eve as we had an ethnic theme. This covered the category for portuguese and italian main dish. Next time I will find larger squid as the smaller ones were time consuming and difficult to stuff. My family was hesitant to try them but there were hardly any left. I loved the combination of ingrediants and would make again. Give it a try!

Nov 28, 2004

this tastest wonderful


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  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 924 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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