Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Squid Pro Quo II
Print
Squid Stuffed Squid
Total:
1 hr 15 min
Prep:
45 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
45 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon kosher salt
  • 1 clove garlic, finely minced
  • 8 to 10 whole squid (about 3 to 5 inches each)
  • 2 ounces raw shrimp
  • 1/4 cup fresh bread crumbs
  • 2 tablespoons finely chopped tomato
  • 2 teaspoon lemon zest
  • 2 teaspoon finely chopped fresh ginger
  • 1 teaspoon chopped fresh parsley leaves
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups prepared tomato or spaghetti sauce

Directions

Preheat an oven to 375 degrees F.

Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.

Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.

Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.

Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Stuffed Squid

Recipe courtesy of David Rocco

Stuffed Calamari

Recipe courtesy of David Rocco

Baked Stuffed Squid: Calamari Ripieni al Forno

Recipe courtesy of Nina Groppo

Stuffed Squid: Kalamarakia Yemista

Recipe courtesy of Bobby Flay

Stuffed Squid in Black Ink Sauce

Recipe courtesy of Dominique Chapolard

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here