Sicilian stuffed squid


Squid shrinks considerably in the cooking. It is important to buy ones that are uniform in size. The body should be no smaller than four inches and no larger than six inches.
(Do not include the tentacles in this measurement).


  • 6 medium size squid
  • 3 tbsp Extra Virgin Olive Oil


    200g breadcrumbs
  • 50g soaked currants or sultanas
  • 4 anchovies, chopped
  • 1 garlic clove, finely chopped
  • 1 tsp chopped fresh oregano or marjoram
  • 1 tbsp parsley chopped
  • Salt and black pepper to taste
  • 150g freshly grated pecorino
  • 2 eggs
  • ½ cup wine
  • 200-500ml tomato passata


Pull out the tentacles and the inside of the squid.

Cut off tentacles and discard the rest.

Remove the spotted membrane that covers the squid.

Rinse inside with water to be certain that it is clean.

Chop half of the tentacles into small dices. Set aside.

In a frying pan, heat oil and fry the garlic, chopped tentacles anchovies, parsley, oregano, salt and pepper, and cook for a few minutes.

Combine breadcrumbs, eggs and currants in a bowl, with the cheese and the cooked tentacles.

Place the mixture in a piping bag and stuff the squids with the filling and close each end with a toothpick.

Heat a tablespoon of oil in a large pan. Sear the squid on each side for 1 minute then deglaze the pan with white wine. Now add the tomato passata into the pan and bring to a simmer for 5-10 minutes. Serve.