Andalusian Stuffed Squid

Name: Andalusian Stuffed Squid
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: Calamari (squid) 4 large (about 80 g each); Onions 1; Carrots 1; Cluster tomatoes 3; Eggs 2; Saffron 1 bag; Parsley 1 tuft; Breadcrumbs 5 spoonfuls; Extra virgin olive oil 6 spoonfuls; Fine salt to taste; Black pepper to taste

298

Calories per serving

Lactose Free

Energy Kcal 298
Carbohydrates g 21.5
of which sugars g 4.5
Protein g 16.9
Fats g 16.1
of which saturated fat g 3.33
Fiber g 2.3
Cholesterol mg 144
Sodium mg 672

Difficulty: Average
Prep time: 35 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Generous, flavor-packed bites make this Andalusian Stuffed Squid a real crowd-pleaser for home cooks wanting something a little different yet familiar.Plunged into the world of Mediterranean squid dishes, each soft, stuffed tube manages a DEEP, smoky profile thanks to the mix of chorizo stuffed squid traditions and regional roots.The look of these tender, golden squid, loaded and brimming, makes them truly stand out on the table—really good for casual family meals, lively weekends, or those times you just want everyone to have something special.Spanish flavors shine through with just enough spice to make it interesting, while the satisfying texture always gets attention from both seafood fans and folks new to this stuffed squid recipe.Often, it turns into the highlight of a shared meal: good-looking, adaptable, and filling.Getting a new take on traditional squid preparation means your main dish (or passed-around appetizer plate) looks nice, smells inviting, and delivers that reliable comfort families love.

Busy families appreciate Andalusian Stuffed Squid since it handles weeknight dinners, celebrations, and holiday feasts without a hitch.Food always brings people together—this easy stuffed squid approach gives options (main course or shared plate) so anyone can participate.Packing in rich, smoky chorizo, this recipe makes protein-forward meals easy yet interesting, and it turns simple seafood nights into FUN occasions.Kids and adults both find the stuffed tubes DELICIOUS since they’re mild, moist, and just the right amount of zesty.The minimal fuss and practical, budget-friendly twist serve well for anyone looking for affordable squid recipes that don’t skimp on flavor.Passing a big platter around or dishing it as small bites—either way, Sicilian stuffed squid adapts pretty well to what the family wants (try it with some crunchy salad, bread, or Mediterranean veggies for a nice balance).Switching up your regular seafood menu with different variations like this keeps everyone excited…honestly, one of those nice surprises that brings extra energy to the dinner table while making the most of tried-and-true Mediterranean ingredients.

How to prepare Andalusian Stuffed Squid

To prepare the Andalusian stuffed squid, start by cleaning the squid: take the squid, empty the sack, remove the bone and the membrane covering the sack, detach the tentacles, and remove the beak 1. Separate the side fins from the body 2 and finely chop them together with the tentacles 3, set aside the cleaned squid sacks. For a detailed guide on cleaning squid, click here.

Then move on to preparing a Hard Boiled Eggs, once ready, peel it and let it cool. Now prepare the filling: peel and finely chop an onion and a carrot, then sauté half the onion with 3 tablespoons of extra virgin olive oil, and when it wilts, add half the carrot 4. Let it cook for 5 minutes over moderate heat, then add the chopped squid 5. Cook for another 5 minutes, then remove from the heat and place the filling in a large bowl with the breadcrumbs 6.

At this point, take the hard-boiled egg and separate the yolk from the white. Crumble the yolk and chop the white, then beat a second egg in a small bowl with a fork, and finally finely chop a sprig of parsley. Add to the squid mixture the breadcrumbs, the hard-boiled egg 7, the beaten egg 8, the parsley, and season with salt and pepper 9.

Mix all the ingredients well, then start assembling the squid: fill the sack with a couple of tablespoons of filling 10 and close the squid with a toothpick as shown in the photo 11. At this point, prepare the sauce: sauté the remaining carrot and onion with 3 tablespoons of extra virgin olive oil 12.

Wash, clean, and dice the tomatoes, then add them to the sauté 13. At this point, add the saffron dissolved in a tablespoon of water 14, then the stuffed squid 15. Cover with a lid and continue cooking over low heat for 30 minutes, shaking the pan occasionally to prevent them from sticking to the bottom. When the Andalusian squid are cooked, place them on a serving dish, slice them, and sprinkle them with the tomato sauce.

Storage

Store the stuffed squid in the refrigerator, placed in an airtight container, for a maximum of two days.

Tip

Try adding some raisins to the stuffing of these squid; it's a characteristic touch of the Arab influence in southern Spanish cuisine. If the sauce is too thick, you can lighten it with a splash of water.

For the translation of some texts, artificial intelligence tools may have been used.

Andalusian Stuffed Squid

PRESENTATION

How to prepare Andalusian Stuffed Squid

Storage

Tip

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