Mediterranean Stuffed Squid with Herb Salsa
Dive into the flavors of the Mediterranean with this exquisite stuffed squid recipe. Tender calamari are packed with a savory mix of fresh herbs, capers, olives, and pecorino, then nestled in a rich tomato sauce. This dish is perfect for a special occasion or a cozy dinner, bringing vibrancy and warmth to your table.
ingredients
- 2 large squid (about 1.3 lb each)
- ⅓ cup extra-virgin olive oil (divided)
- 1½ cups fresh breadcrumbs
- 1 golden shallot, finely diced
- 2 garlic cloves, finely chopped
- 2 tbsp drained capers, rinsed and coarsely chopped
- 1.75 oz pitted green olives, coarsely chopped
- 1.75 oz pecorino, finely grated
- 1½ cups fresh mint and parsley (firmly packed), finely chopped
- 1 tbsp finely chopped marjoram, plus extra leaves to serve
- ½ tsp red wine vinegar
- Finely grated zest of 1 lemon Tomato Sauce:
- 2 tbsp extra-virgin olive oil
- 2 golden shallots, finely diced
- 4 garlic cloves, coarsely chopped
- 2 marjoram sprigs
- ½ cup dry white wine
- 14 oz can crushed tomatoes
steps
- 1.
Preheat oven to 350°F (175°C).
- 2.
Clean squid thoroughly, removing the innards and keeping the bodies whole for stuffing.
- 3.
In a skillet, heat 2 tbsp olive oil over medium heat. Sauté shallot and garlic until soft.
- 4.
Mix breadcrumbs, cooked shallots and garlic, capers, olives, pecorino, herbs, vinegar, and lemon zest in a bowl. Stuff squid with this mixture.
- 5.
In a baking dish, arrange stuffed squid. Drizzle with remaining olive oil.
- 6.
For the tomato sauce: In a saucepan, heat 2 tbsp olive oil and sauté shallots and garlic until fragrant.
- 7.
Add marjoram, white wine, and crushed tomatoes; simmer for 10 minutes. Season to taste.
- 8.
Pour the sauce over the stuffed squid and cover with foil. Bake for 50-60 minutes until squid is tender.
- 9.
Allow cooling slightly, then serve garnished with fresh marjoram leaves.
