Squid Stuffed with Clams or Scallops
Submitted by funky
Whole squid bodies stuffed with a savory filling of chopped clams or scallops, sun-dried tomatoes, white wine, shallots, and herbs, then baked until tender. An impressive Italian-style seafood main course.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsStuffed squid is one of those dishes that looks like it took all afternoon but really comes together in about 20 minutes of prep before the oven takes over. Eight plump bodies filled with a chopped shellfish stuffing, tied shut, and baked low and slow until meltingly tender.
The stuffing is packed with flavor. Clams or scallops cook briefly with shallots, garlic, white wine, and sun-dried tomatoes, then get bound with breadcrumbs and egg. The chopped tentacles go right into the mix, so nothing gets wasted.
A full hour in the oven at moderate heat turns the squid from chewy to fork-tender. That slow bake is what separates rubbery calamari from the silky, succulent version that Italian grandmothers are famous for.
Chef Tips
- Don’t overstuff the squid bodies. They shrink as they cook, and too much filling will burst through the seams.
- Tie the ends with kitchen string snugly but not too tight. You want a seal, not a tourniquet.
- Arrange in a single layer in the baking dish so they cook evenly. Stacking leads to uneven texture.
- Serve with crusty bread to soak up the juices that collect in the bottom of the baking dish.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Rinse squid and drain. Chop tentacles coarsley.
Set aside. Sauté shallot and garlic in butter over medium heat in a heavy skillet until soft.
Add tomatoes, tentacles, clams or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes.
Remove from heat, stir in breadcrumbs and egg.
Spoon stuffing mix into squid bodies, tie ends closed with kitchen string and arrange in a single layer in a baking dish .
Cover and bake about 1 hour or until tender.
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