|  First Published: January 2010

This is such a delicious squid casserole recipe that it is also so easy to prepare. The fresh flavour of the tomato, the subtle bite of the chilli and, of course, the wonderful flavour and texture of the squid combine to make this casserole so good to eat.

My recommendation is to make it the day before to allow all the flavours in the casserole to blend together.


1 kg squid


1 onion, finely diced

1 clove garlic, finely grated

1 cup fresh breadcrumbs

1/4 cup Italian parsley, finely chopped


2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1 red chilli, seeded and finely chopped

2 tablespoons chopped Italian parsley

440g tin of chopped tomatoes

2-3 cups fresh baby spinach, roughly chopped

1 cup white wine


1. Clean the squid, retaining the tube, tentacles and squid wings for use in the recipe. Remove any skin from the wings, then finely dice.

2. To make the stuffing, place the diced wings, onion, 1 clove grated garlic, breadcrumbs and the parsley into a bowl and combine thoroughly. Using a teaspoon, fill each squid body cavity with some of the stuffing mixture. Ensure that the stuffing mixture is pressed into the squid body cavity tightly and then secure the opening of the body cavity with a toothpick (or two).

Handy Hint: The stuffing that is in the squid body cavity needs to be pressed in firmly but take care not to overfill or the squid body may split.

3. Heat the olive oil in a large heavy based frypan. Add the onion, garlic and chilli to the frypan and cook, over a low heat, until the onion is golden. Stir the onion mixture from time to time as it cooks.

4. Add the chopped parsley and the stuffed squid to the frypan with the onion mixture. Continue to cook over a low heat for 10 minutes, turning the squid as it cooks. Add the tin of tomatoes, chopped spinach and white wine to the frypan. Stir the mixture gently to combine. Cover the frypan with a lid and continue to cook for about half an hour.

5. At the end of this time, remove the lid from the frypan and continue to cook for a few minutes to allow the sauce to reduce and thicken.

6. Serve the Stuffed Squid Casserole with heaps of crusty bread to soak up the delicious sauce.

Reads: 2285

Matched Content ... powered by Google

Latest Articles

Fishing Monthly Magazines On Instagram

Digital Editions

Read Digital Editions

Current Magazine - Editorial Content

Victoria Fishing Monthly
New South Wales Fishing Monthly
Queensland Fishing Monthly