Updated: May 19, 2020
Difficulty: Low Preparation: 30 min Cooking: 60 min Portion: 4 Persons
Squid (4 squid) 600 g Potatoes 200 g Bread 100 g Whole milk 100 g Fresh spring onion 1 Parmesan cheese to be grated 10 g Marjoram to taste Eggs 1 Extra virgin olive oil 10 g Salt to taste Black pepper to taste
Place the potatoes in a pan with cold water and count about 20-30 minutes from the boil. Once ready (check that they can be easily skewered with a fork), let them cool, then peel them and keep them aside. Proceed by removing the crust from the bread; cut the crumb into pieces and soak it with the milk.
Switch to squid cleaning: remove the head and the side "wings" by cutting them off with a knife. Rinse the squid thoroughly, both outside and inside, to eliminate impurities. Chop the wings and the tentacles of the squid; then finely chop the spring onion together with the leaves of marjoram. In a pan heat the extra virgin olive oil, add the chopped onion and marjoram and brown over low heat while stirring occasionally for a few minutes. Then add the chopped fins and tentacles and cook over high heat for a few moments, taking care that the water released by the squid dries completely. At this point, proceed with the preparation of the filling: mash the cold potatoes in a large bowl, add the soaked bread, the minced cooked squid and spring onion, grated Parmesan cheese, salt, pepper and whole egg. Mix everything well and, once all the ingredients are mixed, transfer the mixture into a disposable sac-à-poche. Preheat the oven to 180 ° in static mode, then grease the bottom of a small oven (must contain 4 stuffed squid), stuff the squid with the stuffing up to the edge and place them side by side in the pan. Salt and pepper to taste and finish with a drizzle of oil. Bake in a preheated oven at 180 ° for about 30 minutes. While the squid are cooking in the oven, take care of the accompanying sauce: on my case we have used fresh tomato sauce but you can make accompanying the squids with yogurt and cream, add a drizzle of oil as well, then mix well.
Once the squid is cooked, take it out of the oven and serve by serving each of the squid stuffed in the oven with the accompanying sauce, at your desire.
You can keep the stuffed squid, cooked and cooled, for 1 day in the refrigerator. You can store the stuffed squid stuffing in an airtight container for a maximum of 12 hours. You can freeze everything once cooked and cooled if you have used fresh, not defrosted ingredients.
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