Stuffed Squid with Vegetables and Shrimp

Name: Stuffed Squid with Vegetables and Shrimp
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Ingredients: Squid (4 of 200 g each) 1.8 lbs; Shrimps 10.5 oz; Red peppers 1.8 oz; Green peppers 0.3 cup; Yellow peppers 1.75 oz; Carrots ½ cup; Green beans 0.3 cup; White wine 1 oz; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste; Rosemary to taste; Shrimps (the scraps: heads and shells) to taste; White wine 1 oz; Parsley to taste; White onions ½; Leeks ½; Water 2 glasses; Butter 2 tbsp; Garlic ½; Fine salt 1 pinch; Ground black pepper to taste; Peas 3.3 cups; Water ¾ cup; Extra virgin olive oil 2 tbsp; Thyme to taste; Fine salt to taste; Black pepper to taste

it de es fr br

401

Calories per serving

Gluten Free

Energy Kcal 401
Carbohydrates g 23.6
of which sugars g 13.7
Protein g 29.4
Fats g 20
of which saturated fat g 6
Fiber g 9.5
Cholesterol mg 132
Sodium mg 780

Difficulty: Easy
Prep time: 40 min
Cook time: 60 min
Serving: 4
Cost: Average

PRESENTATION

Totani ripieni di verdure e gamberi, or the stuffed squid recipe from Italy’s stunning coastal Mediterranean areas, is honestly something you gotta try. Picture this: seaside trattorias, full of fresh seafood charm. Really good stuff. This dish has squid filled with a tender mix of sautéed veggies and succulent shrimp. And you know what? Rolling the filling in plastic wrap first keeps it all neat—plus, you get a super clean cross-section when you slice it.

In places like Liguria or Campania, folks often add their own special touches. But the core idea? It’s the same: shrimp stuffed squid mixed with garden veggies, tasting like a summer day by the sea. Quick cooking is key here. Keeps it moist and not rubbery, letting all those awesome flavors pop. This vegetable stuffed squid shows how Italian seafood can be both simple and impressive. For real.

Trying different ways to make this dish is pretty common along the coast. Some folks go for a baked version—golden and crispy—offering that satisfying crunch. Seriously good. Baked enhances the sweet veggie and shrimp flavors, making it as beloved as the pan-cooked one. This healthy stuffed squid option? Pairs well with everything from a light salad to crusty bread for soaking up all the juices. And look, you can get creative with the filling—maybe throw in some local herbs or pine nuts if you’re feeling adventurous.

Either way, this Mediterranean stuffed squid is a meal that’s both light and filling. Perfect for exploring more Italian seafood dishes. Really, it combines that special mix of tender seafood, crispy edges, and fresh flavors, ensuring everyone keeps coming back for seconds. Whether it's a casual family dinner or a friends’ gathering, this dish is sure to impress with its tasty balance of textures and tastes. Can't go wrong.

INGREDIENTS

401

Calories per serving

Ingredients for 4 squids weighing 7 oz each: Squid 1.8 lbs (800 g) - (4 of 200 g each); Shrimps 10.5 oz (300 g); Red peppers 1.8 oz (50 g); Green peppers 0.3 cup (50 g); Yellow peppers 1.75 oz (50 g); Carrots ½ cup (50 g); Green beans 0.3 cup (50 g); White wine 1 oz (30 ml); Extra virgin olive oil 2 tbsp (30 ml); Fine salt to taste; Black pepper to taste; Rosemary to taste

For the stock: Shrimps to taste - (the scraps: heads and shells); White wine 1 oz (30 ml); Parsley to taste; White onions ½; Leeks ½; Water 2 glasses (500 ml); Butter 2 tbsp (25 g); Garlic ½; Fine salt 1 pinch; Ground black pepper to taste

For the pea cream: Peas 3.3 cups (500 g); Water ¾ cup (200 ml); Extra virgin olive oil 2 tbsp (30 ml); Thyme to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Stuffed Squid with Vegetables and Shrimp

To prepare stuffed squid with vegetables and shrimp, start by cleaning the squids: gently detach the tentacles 1 and remove the cartilage pen. Then rinse the mantle well 2 to remove the innards; remove the eyes and the central tooth from the tentacles, then set the tentacles aside. Then How to clean shrimp: detach the head 3

remove the shrimp shell and set them aside 4: with the heads and shells you can prepare the stock: clean and slice the onion 5, also slice the leek, then in a pot pour the water, the onion, the leek, half a garlic clove, the shrimp heads and shells, the parsley, the whole peppercorns 6.

Place everything on medium heat 7, let it cook and from time to time remove the residues that form on the surface using a skimmer. While the stock cooks, focus on the vegetables: rinse the peppers, remove the cap, cut them in half and remove the inner seeds 8. Then cut them into half-inch strips 9.

Proceed in the same way with the carrots, previously trimmed and peeled and remove the ends from the green beans. Then join three strips of different colors and cut them to even them out 10. In a large pan, sauté the garlic with some rosemary sprigs 11, add the peppers 12

the green beans and the carrots 13, sauté the mixture for about 3-4 minutes over low heat. Place 5 strips of alternating colored vegetables on a rectangle of plastic wrap 14, then lay two shrimp 15

and cover again with more vegetable strips 16, then roll up the film to seal the vegetables, leaving the ends free 17, then insert them into the squid mantle 18: this way it will be easier to create the filling

gently remove the film 19 and repeat the same operations for all the squids 20. Oil a large pan, place the squids and turn on low heat, then deglaze with white wine 21.

Turn the squids to the other side 22 then strain the stock 23 and pour it over the squids 34.

Cover with a lid and cook for about 15 minutes 25. In another pot pour a drizzle of oil, add the peas 26 and the thyme 27.

Also pour in the water 28 and cook the peas for about 20 minutes. Once cooked, blend them 29 to obtain a smooth cream. Pour it as a base on serving plates and lay the stuffed squids with vegetables and shrimp 30 for your guests to enjoy!

Storage

You can store stuffed squid with vegetables and shrimp in the refrigerator for up to 1 day.
They can be frozen if you used all fresh ingredients that weren't previously frozen.
If you want to freeze raw squid, you can first gut them and then freeze them on a tray, then place them in a freezer bag so you can defrost only the necessary ones when needed.