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Instructions:
1. Prepare the Stuffed Squid:
Start by cleaning the squid. Remove the tentacles and inner parts. You can also pull out the cartilage (the “quill”) and gently wash the squid bodies under cold water. Set them aside to drain.
If your squid still has the skin on, you can leave it on for extra flavor, but you can also remove it if you prefer a cleaner look.
Chop the squid tentacles into small pieces, as they will be part of the stuffing.
2. Make the Stuffing:
In a medium-sized bowl, combine the breadcrumbs, minced garlic, chopped parsley, basil, Parmesan cheese, pine nuts (if using), lemon zest, and salt and pepper to taste.
Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the chopped squid tentacles and cook for 2-3 minutes, just to slightly brown them and enhance their flavor.
Add the cooked tentacles to the breadcrumb mixture and toss everything together. If the mixture seems too dry, add a little drizzle of olive oil or a splash of white wine to moisten it.
Stuff each squid tube with this mixture, being careful not to overfill them, as the filling should be snug but not packed too tightly. Use toothpicks to secure the open ends of the squid tubes.
3. Prepare the Tomato Sauce:
In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the crushed tomatoes, red pepper flakes (if using), and a pinch of salt and pepper. Add the sugar if you’d like to balance the acidity of the tomatoes.
Simmer the sauce for about 10-15 minutes, allowing it to thicken and develop a deeper flavor. Taste and adjust the seasoning if necessary. Stir in the fresh parsley just before serving.
4. Cook the Stuffed Squid:
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once hot, gently add the stuffed squid and sear them for about 2-3 minutes on each side until golden brown. Be careful not to overcook the squid, as they can become rubbery.
Once the squid is browned, add the white wine (if using) to deglaze the pan and let it cook off for a minute.
Pour the prepared tomato sauce over the stuffed squid, cover, and simmer for 15-20 minutes. This will allow the squid to cook through while absorbing the flavors of the sauce.
5. Serve:
Plate the stuffed squid and pour the tomato sauce over the top. Garnish with extra fresh parsley or basil, and serve with a side of crusty bread or over a bed of pasta or rice.
Tips:
Don’t overstuff the squid: If the stuffing is packed too tightly, the squid will burst open while cooking.
Keep an eye on cooking time: Overcooking squid can make it tough and rubbery. It’s best to cook it just enough to be tender.
Pairing: This dish pairs wonderfully with a light, crisp white wine like Pinot Grigio or Vermentino.
Optional Add-ins:
You can add a splash of anchovy paste or olives to the stuffing mixture for a little extra Mediterranean flavor.
If you prefer a richer sauce, feel free to stir in a small amount of cream or butter at the end of cooking.
Stuffed Squid Amalfi Style is a flavorful and sophisticated dish that’s perfect for a special meal. The combination of tender squid with a savory, herby stuffing and rich tomato sauce makes for an unforgettable main course!
