Squid Stuffed Squid

Total Time:
1 hr 15 min
45 min
30 min

4 servings

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon kosher salt
  • 1 clove garlic, finely minced
  • 8 to 10 whole squid (about 3 to 5 inches each)
  • 2 ounces raw shrimp
  • 1/4 cup fresh bread crumbs
  • 2 tablespoons finely chopped tomato
  • 2 teaspoon lemon zest
  • 2 teaspoon finely chopped fresh ginger
  • 1 teaspoon chopped fresh parsley leaves
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups prepared tomato or spaghetti sauce
  • Preheat an oven to 375 degrees F.

  • Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.

  • Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.

  • Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.

  • Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

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4.9 15
This recipe has great bones. I changed a few things (e.g. less ginger as suggested in previous reviews, subbed sausage for shrimp, added chopped bell peppers to stuffing, added cheese & breadcrumbs on top when baking) and it still turned out delicious and tender. Even my fiance who isn't a big squid fan enjoyed it. Tip: if you are having trouble turning the squid tubes inside out, try poking a blunt stick (eg. chopstick) into the narrow end of the tube and inverting the body over the stick. Worked wonders for me. Note: if you are buying squid whole and gutting them, and it's your first time doing it, give yourself some extra time. item not reviewed by moderator and published
The recipe was super easy to prepare (I bought my squid already cleaned) and was very good for the most part. We did find the ginger over powering. I will probably use 1/4 of the amount or none at all the next time - but there definitely will be a next time" item not reviewed by moderator and published
This is great. It is much easier than it looks. I have made the several times and never disapointed. item not reviewed by moderator and published
This is a great dish! I also did not turn the squid inside out - mine was too long and skinny. Awesome twist on calamari! item not reviewed by moderator and published
I love calamari item not reviewed by moderator and published
Loved it! But how do you turn the small squid bodies inside out? Didn't do this step, dish was absolutely delicious! My husband (fortunately for me knows how to clean squid and said this was the best squid dish he had ever eaten. item not reviewed by moderator and published
Although it takes a long time to clean the squid thoroughly (I used live squid from the ocean), it's worth every hour of prep time as the squid flavor was excellent. Alton's method yielded a delicious stuffing in very tender squid (absolutely no knife needed). I used this recipe with Mario Batali's Basic Tomato Sauce. The sauce is crucial for truly great taste. The combination made it amazing. The lemon zest and ginger definitely created a distinctive flavor. item not reviewed by moderator and published
I found this very easy. I was given 8" to 10" squid and had no idea what to do with them. Although much larger, they turned out extremely tender, even when heated as left-overs. The flavors were wonderful, you could taste the ginger! A must repeat!! I plan to make this for my seafood monger so he will know the joy as well and keep bringing in those big squid. item not reviewed by moderator and published
Wow. Pretty simple overall, and sometimes simple is best! I've been a long-time foodnetwork dot com lurker but this dish made me register so that I could write a review. I added crab claw meat to the mix but otherwise recreated it pretty much as instructed, as I tend to do when replicating a recipe for the first time. The only other change was that I simply chopped all the shrimp and tentacles rather than using a food processor. We had undersized squid so the stuffing was a bit challenging, but it went just fine using a homemade piping bag (as Alton suggests, and fingers. Texture of the squid was perfectly tender, and the filling had a creaminess to it that would almost make you think there was cheese in it. Oh: I did sprinkle a bit of parmesan over the sauce before baking, so that was another slight modification. Protip: buy your squid cleaned and prepared at an Asian market to save money, time & hassle. item not reviewed by moderator and published
Do not like ginger -- used Italian seasoning instead. Very interesting, will make again ! item not reviewed by moderator and published
My husband is not a seafood fan, so I invited one of my adventurous girlfriends over to help me prepare it. It was SOOO GOOD! I made it again for a family gathering about 5 days later. I grew up having calamari, so I thought I knew what was coming. The taste was really unexpected. Everyone commented on how it did not taste the way they expected and everyone was pleasantly surprised!! The ginger and lemon zest really were focal points in the taste. Also key to this recipe is to make sure the calamari are at leat 5 inches long and to make sure to turn them inside out. The second time I made it, the tomato sauce was a little runnier than I would have liked. This is definitely going into my recipe book and I hope to make it often!! Very good! I am an Alton Brown fan! Nice job foodnetwork. item not reviewed by moderator and published
I got the squid tubes already prepared. I didn't get the tentacles so I used another tube and processed that with the shrimp. It turned out terrific. I will make this again soon. item not reviewed by moderator and published
This is the most tender squid I have ever tasted. Cooking is quick and easy. Preparing squid takes lots of time and is messy. (I smelled like a squid afterward!) I prep the squids over the weekend so it's quicker to cook during weekdays after coming home from work. Didn't use tomato, lemon zest and ginger, but use wood-ear mushroom to add a little crunchy, it's an asian thing :) Comes out perfect. Served on rice or angel-hair pasta ... item not reviewed by moderator and published
My boyfriend and I made this dish after seeing the show and then later seeing some delicious-looking squid at the meat store. Unfortunately, I let my boyfriend prep the squid... so there was ink covering my ENTIRE kitchen by the time we were finished. Be careful with this one. The prep is a lot messier than it seems. It's well worth the mess, however. This was the greatest squid I've ever eaten. We took the leftover to make fried calamari as per Alton's instructions... that was certainly the best fried calamari I've ever eaten! item not reviewed by moderator and published
This recipe was very easy and very good. We served it over noodles but I think I will try it over rice next time. I think the squid were a little smaller than the recipe called for which made them a little harder to stuff, but all in all this is a recipe that I will be cooking again. item not reviewed by moderator and published

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Recipe courtesy of Anne Burrell