I love this one. Maybe not 100% keto friendly because it uses bread crumbs. You could cut them back or just admit this is a cheat night dinner.
The last time I made this was for my in-laws when we were in Florida. I told my wife what I had planned and she raised a huge eyebrow. Regardless I spent the morning with the guys, combing Palm Beach for the ingredients. The hardest part was finding good sausages. The effort was well worth it and I went from the “guy my daughter is married to”, to “my son in law”. In fact they now introduce me to their friends as “this is our son in law, maker of the best stuffed bake squid in our whole family”.
I still get asked for this recipe when they visit. This or lamb. Oh and if you haven’t tried the lamb shank recipe definitely another top 10er. Can’t wait to share that one with them next time too.
Anyway, this is a great recipe, take your time with it, have a glass or two of wine while preparing, and enjoy.
Stuffed baked squid 🦑
- 8 whole medium sized squid tubes cleaned and trimmed depending on size you may want to have a few more on hand as the stuffing makes a fare bit.
- 3 mild or medium Italian sausages meat only
- ¼ cup of olive oil
- ½ cup chicken broth
- ½ cup breadcrumbs
- ½ cup grated Parmesan or Reggiano cheese
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1/2 cup white wine
- 28 ounce can crushed tomatoes
- 1 tbsp fresh thyme
- Finely chop the tentacles of the calamari
- In a large ovenproof skillet brown the sausage meat and tentacles over high heat in half the oil, breaking the sausage meat with the back of the fork.
- Remove from heat and place mixture in a mixing bowl, add the chicken broth breadcrumbs and Parmesan cheese and let cool. Then mix everything together to form the squid stuffing.
- With your fingers fill the calamari cavities with the stuffing mixture. Its a bit messy. Keep any remaining stuffing aside. Use strong wooden toothpicks to close the squid tubes once stuffed.
- Put the oven rack in the middle position and preheat the oven to 325 F
- In the same skillet over high heat brown the stuffed calamari in oil. Season with salt and pepper. Heating the squid will cause the stuffing to expand. Don’t worry, save it for the sauce. Once browned place the squid in a baking dish and set aside.
- To make the sauce, in the same skillet soften the onion and garlic seasoning with salt and pepper. Add oil if needed. Add the wine,thyme, crushed tomatoes and any leftover stuffing, stir and bring to a boil. Simmer for 10 minutes.
- Add the sauce to the baking dish.
- Bake for 1 hour
- Serve the squid on its own or over a little pasta. Remember to remove the toothpicks