Squid Recipes


Spicy Stuffed Squid

Serves 4


1 cup water

1/2 cup uncooked white rice

3 squid

1/4 cup raisins

1/4 cup pine nuts

2 tablespoons olive oil

1 onion, chopped

3 cloves crushed garlic

salt and pepper to taste

2 tablespoons olive oil

2 (14.5 ounce) cans stewed tomatoes

1 onion, chopped

4 cloves crushed garlic

2 teaspoons crushed red pepper flakes

2 teaspoons dried oregano

3 teaspoons anchovy paste

1/2 cup white wine

salt and pepper to taste



Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.


In small bowl combine the rice, raisins and pine nuts.


Sauté 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.


In a large skillet sauté the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.

Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.



Serves 10

3 cups vegetable oil

1/4 cup all-purpose flour

1 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

12 squid, cleaned and sliced into rings

1 lemon - cut into wedges, for garnish



Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).


In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.


Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.



Calamari in a Creamy White Wine Sauce

Serves 2


1/2 pound linguine pasta

2 tablespoons olive oil

3 cloves garlic, crushed

8 ounces squid, cleaned and cut into rings and tentacles

3/4 cup white wine

3 cherry peppers, thinly sliced

2 tablespoons cornstarch

1 cup cream

crushed red pepper flakes to taste

salt and pepper to taste

1/2 cup shredded fresh basil

1/4 cup freshly grated Parmesan cheese



Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.


Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.