Stuffed Baked Squid

Serves: 4

Try to source the freshest local squid available, as this will provide the best flavor. If fresh squid is not available, you can also make this recipe using large frozen squid tubes; thaw the squid before beginning the recipe. This dish is bursting with wonderful fresh flavors from all the herbs, along with an underlying sweetness from the currants. Keep this recipe up your sleeve for the next time you want to wow your dinner guests.



4 large fresh large squid (about 3 lb.)
¼ cup olive oil
1 cup coarsely chopped onion
⅓ cup long-grain rice
⅓ cup pine nuts
2 large cloves garlic, chopped
¼ cup currants
1 cup dry red wine
¼ cup water, plus more as needed
salt and freshly ground black pepper, to taste
¾ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh mint
2 cups canned diced tomatoes



1. Preheat the oven to 350°F.
2. Wash and clean each squid. Grasp the head just below the eyes and pull it off from the rest of the body; set aside.
3. Cut away the thin purplish membrane on the outside of the tail section. Using your index finger, scoop out and discard the guts and thin cartilage “icicle” on the inside of the tail section. Rinse the tail sections inside and out and set aside in a colander to drain.
4. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes to squeeze them out. Discard the mouth and eyes.
5. Chop the squid tentacles and set aside. These will be used in the stuffing.
6. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5–6 minutes.
7. Add the rice, tentacles and pine nuts and sauté 2–3 minutes
8. Add the garlic and currants and stir quickly with a wooden spoon.
9. Pour in ¼ cup of the wine and ¼ cup of the water. Season with salt and pepper to taste. Reduce the heat to low and simmer, covered, for about 10 minutes, then add the parsley, dill and mint. Cover and continue to cook about 5 minutes more, until the liquid is almost completely absorbed and the rice is soft but only about half cooked. Remove from the heat and let cool.
10. When the rice is cool enough to handle, use a small teaspoon or a butter knife to carefully fill about three-quarters of each squid with the rice mixture.
11. Use toothpicks to hold the squid securely closed.
12. Pour the remaining 2 tablespoons olive oil into a large casserole dish.
13. Place the squid carefully in the dish and pour in the remaining ¾ cup wine and the canned tomatoes. If the squid are not fully submerged, add just enough water to cover, then season with salt and pepper to taste.
14. Cover and place in the oven to cook for 1½ to 2 hours or until the rice is cooked and the squid is fork-tender.
15. Check throughout the cooking time to see if more water is necessary so that the mixture doesn’t dry out.
16. Serve the squid with a simple green salad.



Calories 558kcal
Total Carbohydrates 25g
Protein 43g
Total Fat 26g
Saturated Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Trans Fat 0.8g
Cholesterol 583mg
Sodium 323mg
Potassium 1074mg
Dietary Fiber 3g
Sugars 6g
Vitamin A 17% Daily Value
Vitamin C 57% Daily Value
Calcium 13% Daily Value
Iron 21% Daily Value


This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here

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