Follow the recipe below to create the most delicious stuffed Squid dinner. The squid for this recipe was caught off of the coast of Massachusetts and cleaned on the Boston Fish Pier. 

Ingredients

For the Tomato and Eggplant Sauce:
• 2 roasted red peppers, skins removed, and cubed
• 1 large eggplant, cubed
• 12 oz can of crushed fire-roasted tomatoes
• 2 TBSP olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon sugar
• ½ cup chicken stock
• ¼ cup chopped basil, divided
• Salt and pepper to taste

For the Stuffed Squid:
• 1 cup of rice, cooked (I used brown rice, but any type will do; you can get creative with the flavors!)
• 3 oz of chorizo, crumbled
• 2 TBSP chives, chopped
• 3 oz bread crumbs (you can use store-bought or make your own by placing toasted bread crusts in a food processor and pulsing until they become crumbs)
• ½ cup reserved sauce (recipe below)
• 6-8 squid tubes
• 3 squid tentacles, roughly chopped and lightly sautéed
• Toothpicks or skewers (you will need 1-2 toothpicks per squid tube, or 1 skewer, depending on size)
• ¼ cup chopped parsley for garnish

Steps

For the Tomato and Eggplant Sauce:
• Heat 1 TBSP olive oil, and begin by sautéing the minced garlic and diced yellow onion until translucent, roughly 3-5 minutes. Remove the garlic and onion, set the mixture aside, and wipe out the pan.
• Add another 1 TBSP olive oil to the pan, and sautée the cubed eggplant. When the eggplant begins to soften, add in the cubed roasted red pepper. Cook together for approximately 5 minutes.
• To the eggplant and red pepper combination, add in roughly ¾ of the sautéed onion and garlic and stir to combine.
• Add in the 12 oz can of fire-roasted tomatoes and bring the heat up to a simmer.
• Once at a simmer, add in ½ cup of chicken stock, 1 teaspoon of sugar, and half of the basil. Stir to combine. Let simmer for 15 minutes. Add in salt and pepper to taste
• Reserve ½ cup of the sauce for your squid stuffing. The remainder of the mixture can be spread along a parchment paper-covered baking sheet or an oven-safe casserole dish.

For the Stuffed Squid:
• In a large bowl, combine the rice, chorizo, bread crumbs, chives, and ½ cup of reserved sauce. Mix with your hands or a spatula until well-combined.
• In a skillet over low heat, add in a drizzle of olive oil, and add in the 3 roughly-chopped squid tentacles. Sautée over light heat for 1-2 minutes, cooking lightly. Remove from heat, and roughly chop the squid further. Add into the mixture with the rice, chorizo, chives, bread crumbs, and sauce, and mix until well-combined.
• Working one at a time, stuff the squid body with the mixture, working to ensure the base of the squid is filled before adding additional mixture. The squid body has an uncanny amount of stretch to it, so you will have the ability to add a decent amount of the mixture.
• Leave roughly ½ inch of space from the squid edge to thread a toothpick to close the squid, preventing any mixture from spilling out.
• Place the stuffed squid on the baking sheet/casserole dish in the prepared sauce. I like to roll each stuffed squid body to coat it in the sauce.
• Should you have any additional tentacles, add those to the baking sheet.  

For the Stuffed Squid:
• Pre-heat the oven to 375 °. Once heated, add the baking sheet / casserole dish, and bake for 15 minutes.
• Remove from the oven, and sprinkle with chopped parsley.
• Carefully remove the toothpicks from each squid – they should remain closed.
• Serve the squid smothered in some of the remaining sauce, or over a scrumptious portion of your favorite pasta. 

Buy Squid/Calamari Online

This recipe was created using SoPo Seafood's USA caught Squid. Our squid is available in 1 lb flash-frozen trays. 

We are proud to support one of the only USA caught and processed squid options on the market. Our squid is caught in Nantucket Sound and cleaned on the Boston Fish Pier in Mass. Once cleaned it is flash-frozen. No chemicals are used with this local product.