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Squid in the Sicilian Way

Updated: Feb 27

  • A fantastic Italian -Sicilian dish of stuffed squid, very juicy and tasty, a real summer and winter dish for those who live at sea, is always available.

  • It is easy to prepare and ready quickly.

Ingredients: very easy. 2 persons, total time: 45 min
  • 4 pieces of squid/ cleaned

  • 2 eggs

  • 150 g grated Parmesan Cheese

  • 2 slices of white bread/ middle only

  • 50 g bread crumbs

  • 6 black olives

  • 6 capers

  • 2 cloves of garlic

  • 50 ml of white wine

  • 200 g mashed or chopped canned tomatoes/ optional

  • olive oil

  • salt and pepper to taste

  • 1 Tbsp fresh parsley

  • 1 Tbsp basil


Clean the Squid:

  1. Remove the head with the entrails and remove the central cartilage, then wash the squid and leave it in the strainer to drain.

  2. Peel the skin, remove the eyes and teeth.

  3. Cut the legs off the head and cut off the wings off the body.

  4. Finely chop the legs and wings and fry them in olive oil in a well-heated pan, add chopped garlic, capers and chopped olives.

  5. After 5 minutes, transfer everything to a larger bowl, add the torn middle of the bread, bread crumbs, chopped parsley, grated Parmesan, eggs, salt, and pepper and mix everything well.

  6. Allow the mixture to cool.

  7. Fill the squid with the stuffing (but not all the way so that the stuffing doesn’t fall out during baking) and close them with a toothpick.

  8. Heat a frying pan, add olive oil and a clove of garlic (cut in half), add the squid, after a minute pour 50 ml of white wine. Simmer for a few minutes until the alcohol evaporates.

  9. Transfer the squid to the baking dish, if desired, pour over the mashed or chopped tomatoes that you have added a little salt, then place the oven in a preheated oven at 180 °C and bake for about 20 minutes.

  10. When done, sprinkle with a little fresh parsley.

  11. Serve immediately, warm with a side dish such as boiled potatoes, boiled chard, baked potatoes or potato salad. See the recipe here! Buon appetito!

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