Stuffed squid with tomato sauce
6 servings
60 minutes
Stuffed squid with tomato sauce is a refined dish of European cuisine that combines rich seafood flavor and the aroma of Mediterranean ingredients. Historically, stuffed seafood was popular among coastal peoples seeking to diversify their cuisine. Tender squids filled with a juicy filling of mushrooms, olives, and herbs create a harmonious blend of textures. The tomato sauce with garlic and oregano complements the dish with vibrant flavor notes, giving it a slight acidity and spiciness. Perfect for a festive dinner or special occasion, its originality can make it the centerpiece of the meal. Served hot, drizzled with aromatic sauce that makes the squids even juicier and richer.
1
Leave large pieces of meat for stuffing, chop the rest finely or pass through a meat grinder, mix with finely chopped olives, champignons, and parsley. Add oil, soy sauce, and breadcrumbs.
- Squid: 1 kg
- Pitted olives: 8 pieces
- Fresh champignons: 400 g
- Vegetable oil: 125 ml
- Soy sauce: 0.3 teaspoon
- Chopped parsley: 2 tablespoons
- Breadcrumbs: 2 tablespoons
2
Fill the squid bodies with the prepared minced meat, join the edges and sew them (you can also connect and secure them with toothpicks).
3
For the sauce, cut the tomatoes into wedges. Mince the garlic and sauté on low heat for 2 minutes, add the tomatoes and sauté for another 2 minutes.
- Tomatoes: 2 pieces
- Garlic: 2 cloves
4
Combine the squid with the sauce, add a little salt and simmer on low heat for about 20 minutes. Then season with salt and pepper, sprinkle with oregano, and heat for another 5 minutes.
- Squid: 1 kg
- Tomatoes: 2 pieces
- Garlic: 2 cloves
- Oregano: to taste
- Ground black pepper: to taste
5
Place the squid on a plate and drizzle with the sauce formed during frying.