Spicy Stuffed Squid

Spicy Stuffed Squid

18

"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

1 h 45 m servings 426 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 924 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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 rev...

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 o...

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 ...

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

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 ...

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!

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 consumin...

this tastest wonderful

OH, MY, GOD! Soooooo amazing. This recipe was delicious. I had 8 Squids and I am so glad I did, cuz we all went crazy over this. The sauce was so flavorful. I used Cabernet instead of white a...

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 rev...