I found some large, fresh squid at Metro, so I picked one up without a clear plan. I looked at what I had in the fridge and decided to fill it with a simple mixture. It wasn't a studied recipe, just what seemed suitable at the time. It turned out well, which is why I've repeated it a few times with minor adjustments.
Quick Info
Total Time: 50-60 minutes
Servings: 2
Difficulty: Medium
Ingredients
1 large whole squid (with tentacles)
For the filling:
- 1 small red onion
- 1 teaspoon chopped fresh parsley
- 1 tablespoon smoked mackerel (or another smoked fish), finely chopped
- 2-3 tablespoons round-grain rice (raw)
- salt, pepper
For the sauce:
- 1 cup tomato juice (about 120 ml)
- 1 cup water (about 120 ml)
- 1 cup wine (preferably white, but red works too)
- 1/2 teaspoon sugar
- 1/2 teaspoon dried basil
- 1 teaspoon olive oil
- 1 handful of cherry tomatoes
- salt and pepper
Preparation Method
1. Clean the squid: Rinse the squid well under cold running water. Remove the tentacles, intestines, and that thin "bone" (pen). If it's your first time with a whole squid, it's not complicated, just a bit slippery.
2. Prepare the filling: Finely chop the red onion. Mix it in a bowl with the parsley, smoked mackerel, raw rice, a little salt, and pepper. Do not add liquid; the squid will release enough water.
3. Fill: Using a teaspoon, place the mixture into the body of the squid. Leave about 1 cm free at the end; the rice will swell a bit while cooking. Seal with a toothpick.
4. Lightly brown: Heat a deeper frying pan or a wok. Place the stuffed squid and sauté it on all sides for 3-4 minutes, just enough to get a very light crust. Don’t leave it too long, or it will become rubbery.
5. Cook in sauce: Move the squid to a heat-resistant dish, a deep pot, or a rice cooker (as I sometimes do). Pour in the tomato juice, water, salt, pepper, and basil. Start over medium heat. In the first 20 minutes, turn it a few times. If it’s not completely covered by liquid, splash it with sauce from time to time.
6. Add wine and cherry tomatoes: After 20-25 minutes, add the wine, sugar, olive oil, and halved or quartered cherry tomatoes. Let it cook for another 10 minutes over medium heat. The rice should be cooked, and the squid should retain its texture.
7. Serve: Remove the toothpick, slice the squid into thick 2 cm pieces, being careful not to break the filling. Place on a plate with sauce from the pot and a few cooked cherry tomatoes.
Why I make this recipe often
It’s quite quick for a fish dish, and the ingredients can be adapted based on what you have in the fridge. The smoked fish and rice filling is hearty, and the simple sauce pairs well with the squid meat. It keeps well in the fridge for the next day if there are leftovers.
Tips and Variations
Tips
- Clean the squid as quickly as possible after buying it to avoid unpleasant odors.
- Don’t fill the squid completely; the rice expands during cooking.
- When browning, don’t insist; it quickly changes texture.
- If you have patience, you can add grated carrot or celery to the filling for flavor.
Substitutions
- Smoked mackerel can be replaced with tuna, sardines, or even boiled chicken if you don’t want fish.
- Parsley can be substituted with cilantro or dill, depending on what you have.
- Tomato juice can be quickly made from pureed tomatoes.
Variations
- You can also add chopped olives or a bit of roasted bell pepper to the filling.
- For a lighter version, the filling can be just vegetables and rice.
- If you don’t have large squid, you can use several small ones and adjust the cooking time (cut it in half).
Serving Ideas
- Pairs well with plain rice, boiled potatoes, or a salad with greens and lemon.
- If you have extra sauce, you can use it on pasta or toasted bread.
Frequently Asked Questions
1. Does the squid become rubbery?
If you don’t leave it too long while frying and don’t overcook it, the texture remains good. It’s important to watch the time and not overdo the heat.
2. Can I use frozen squid?
Yes, but thaw it slowly in the fridge overnight and drain the water well. The texture will be slightly different from fresh.
3. Is the rice added raw or cooked?
I add the rice raw because it cooks directly in the squid and absorbs the flavors. If you want, you can use semi-cooked rice, but reduce the cooking time.
4. Can I make the recipe without alcohol?
The wine adds flavor, but you can replace it with clear vegetable broth and a splash of apple cider vinegar.
5. What smoked fish is suitable for the filling?
Mackerel has a strong flavor, but smoked tuna, trout, or even salmon can work if you want a milder option.
Nutritional Values (estimated)
Per serving:
Calories: 290-320 kcal
Protein: 32 g
Fat: 6-7 g (more if you use fattier fish)
Carbohydrates: 24 g
Fiber: 2-3 g
The sauce is low-calorie; most of the protein comes from the squid and filling. The recipe has quite low fat if you don’t add more oil.
Storage and Reheating
Store the cooked squid in the fridge in a container for up to 2 days. When reheating, place it over low heat in the sauce or in a covered oven to prevent it from drying out. I do not recommend freezing it after cooking, as the texture changes too much. The filling stores well and does not stick or break apart when reheated.
Quick Info
Total Time: 50-60 minutes
Servings: 2
Difficulty: Medium
Ingredients
1 large whole squid (with tentacles)
For the filling:
- 1 small red onion
- 1 teaspoon chopped fresh parsley
- 1 tablespoon smoked mackerel (or another smoked fish), finely chopped
- 2-3 tablespoons round-grain rice (raw)
- salt, pepper
For the sauce:
- 1 cup tomato juice (about 120 ml)
- 1 cup water (about 120 ml)
- 1 cup wine (preferably white, but red works too)
- 1/2 teaspoon sugar
- 1/2 teaspoon dried basil
- 1 teaspoon olive oil
- 1 handful of cherry tomatoes
- salt and pepper
Preparation Method
1. Clean the squid: Rinse the squid well under cold running water. Remove the tentacles, intestines, and that thin "bone" (pen). If it's your first time with a whole squid, it's not complicated, just a bit slippery.
2. Prepare the filling: Finely chop the red onion. Mix it in a bowl with the parsley, smoked mackerel, raw rice, a little salt, and pepper. Do not add liquid; the squid will release enough water.
3. Fill: Using a teaspoon, place the mixture into the body of the squid. Leave about 1 cm free at the end; the rice will swell a bit while cooking. Seal with a toothpick.
4. Lightly brown: Heat a deeper frying pan or a wok. Place the stuffed squid and sauté it on all sides for 3-4 minutes, just enough to get a very light crust. Don’t leave it too long, or it will become rubbery.
5. Cook in sauce: Move the squid to a heat-resistant dish, a deep pot, or a rice cooker (as I sometimes do). Pour in the tomato juice, water, salt, pepper, and basil. Start over medium heat. In the first 20 minutes, turn it a few times. If it’s not completely covered by liquid, splash it with sauce from time to time.
6. Add wine and cherry tomatoes: After 20-25 minutes, add the wine, sugar, olive oil, and halved or quartered cherry tomatoes. Let it cook for another 10 minutes over medium heat. The rice should be cooked, and the squid should retain its texture.
7. Serve: Remove the toothpick, slice the squid into thick 2 cm pieces, being careful not to break the filling. Place on a plate with sauce from the pot and a few cooked cherry tomatoes.
Why I make this recipe often
It’s quite quick for a fish dish, and the ingredients can be adapted based on what you have in the fridge. The smoked fish and rice filling is hearty, and the simple sauce pairs well with the squid meat. It keeps well in the fridge for the next day if there are leftovers.
Tips and Variations
Tips
- Clean the squid as quickly as possible after buying it to avoid unpleasant odors.
- Don’t fill the squid completely; the rice expands during cooking.
- When browning, don’t insist; it quickly changes texture.
- If you have patience, you can add grated carrot or celery to the filling for flavor.
Substitutions
- Smoked mackerel can be replaced with tuna, sardines, or even boiled chicken if you don’t want fish.
- Parsley can be substituted with cilantro or dill, depending on what you have.
- Tomato juice can be quickly made from pureed tomatoes.
Variations
- You can also add chopped olives or a bit of roasted bell pepper to the filling.
- For a lighter version, the filling can be just vegetables and rice.
- If you don’t have large squid, you can use several small ones and adjust the cooking time (cut it in half).
Serving Ideas
- Pairs well with plain rice, boiled potatoes, or a salad with greens and lemon.
- If you have extra sauce, you can use it on pasta or toasted bread.
Frequently Asked Questions
1. Does the squid become rubbery?
If you don’t leave it too long while frying and don’t overcook it, the texture remains good. It’s important to watch the time and not overdo the heat.
2. Can I use frozen squid?
Yes, but thaw it slowly in the fridge overnight and drain the water well. The texture will be slightly different from fresh.
3. Is the rice added raw or cooked?
I add the rice raw because it cooks directly in the squid and absorbs the flavors. If you want, you can use semi-cooked rice, but reduce the cooking time.
4. Can I make the recipe without alcohol?
The wine adds flavor, but you can replace it with clear vegetable broth and a splash of apple cider vinegar.
5. What smoked fish is suitable for the filling?
Mackerel has a strong flavor, but smoked tuna, trout, or even salmon can work if you want a milder option.
Nutritional Values (estimated)
Per serving:
Calories: 290-320 kcal
Protein: 32 g
Fat: 6-7 g (more if you use fattier fish)
Carbohydrates: 24 g
Fiber: 2-3 g
The sauce is low-calorie; most of the protein comes from the squid and filling. The recipe has quite low fat if you don’t add more oil.
Storage and Reheating
Store the cooked squid in the fridge in a container for up to 2 days. When reheating, place it over low heat in the sauce or in a covered oven to prevent it from drying out. I do not recommend freezing it after cooking, as the texture changes too much. The filling stores well and does not stick or break apart when reheated.