The first time I tried making stuffed squid, I packed them to the brim, leaving no room for the rice to expand, and of course, half of the filling erupted from the squid like lava, right into the sauce. I was frustrated back then, but I couldn't stop because everything smelled so good. Now I know better: I've made it a routine to leave some space, not to do it like I did at first. If you've had similar experiences, know that you're not alone. Even if your kitchen doesn't end up flooded with juices, you'll still be keeping an eye on the pan because stuffing something as delicate as squid is no joke.
Let me quickly and practically tell you how it goes, without pictures or sunset stories. I make this dish about every two weeks, especially when I find fresh or frozen squid or cuttlefish; I have no prejudices. It takes a while, not just 20 minutes. It takes about an hour and a half, including cleaning time and hovering around the stove, for about four people. I'm not saying it's hard, but it's not something to rush through. If you lack patience or don't enjoy cleaning slimy things, this might not be for you.
So, to avoid rambling, I’ll write down the ingredients as I use them and explain why I include each one in the pot. You won’t need to change much.
4 large squid or cuttlefish, about 200-250g each (I choose what I find, cleaned – it's a hassle if they aren't cleaned, but it's cheaper if you have the patience to clean them yourself)
2 green onions (for freshness, I don’t just use dried ones)
1 medium white or yellow onion (red works too if you don’t have any, for sweetness in the filling and as a layer at the bottom of the pot)
a bunch of fresh dill (frozen works too, but not dried; it adds all the charm)
1 glass of dry white wine (about 120 ml, I’ve used sweet once, but I didn’t like it much)
1 cup of round-grain rice, about 200g (the stickiest you can find, to hold the filling together)
400 ml tomato sauce (from a can or homemade, texture matters, not too liquid)
salt, pepper (to taste, I’ll never measure them with a spoon)
3-4 tablespoons of olive oil (both in the filling and on top, to keep everything moist)
1-2 glasses of water (about 250 ml each, only if you think there's not enough liquid in the pot)
toothpicks (a must, unless you want a mess of rice and tentacles at the bottom of the pot)
You can also throw in some lemon at the end or a few sprigs of parsley if you’re not a fan of dill, but I don’t usually do that.
Alright. Let’s get to the steps, because otherwise, it won’t be clear at all.
1. The squid must be cleaned properly, not superficially. I rinse them under cold water, checking that there are no remnants of skin or beak (the hard part in the head). Wash them well inside too. Let them drain in a colander, so they’re not full of water when you fill them.
2. Don’t throw away the heads and tentacles. Chop them finely with a knife and sauté them in a pan with a tablespoon of olive oil. Cook for a few minutes until they release their sea aroma. Some chop them coarsely; I prefer to mince them so I don’t have big chunks in the filling.
3. Slice the green onions into rounds. Chop the dry onion finely. Add them to the tentacles in the pan over low heat until they soften; they shouldn’t be fried.
4. Sprinkle in the chopped dill. You can throw it in generously, but make sure it’s enough. Dill is what brings all the flavor here; if you use too little, it will taste bland. I tried parsley once, but it felt too “green.”
5. Deglaze everything with the glass of white wine. Let it boil for a moment to evaporate the alcohol. If you don’t have wine, you won’t die; you can use a tablespoon of lemon juice and a little water, but it won’t have the same charm.
6. Now for the rice: I add it directly over the sautéed onions and tentacles, mix, and add salt and pepper to taste. I let it cook for another 2-3 minutes to warm the rice, not to fry it.
7. Once the mixture has cooled a bit, I take the squid and fill them using a teaspoon, not all the way, about three-quarters full. I secure them with toothpicks in that wide mouth to prevent the filling from spilling out while cooking. The first time I overfilled them and they burst, so don’t repeat that mistake. Take your time here; don’t break the squid tube.
8. At the bottom of a wider pot, I place the remaining chopped dry onion to prevent sticking. I arrange the stuffed squid side by side, not overcrowded, but not floating in sauce either.
9. I pour the tomato sauce over them and add enough water to cover them halfway, adding more salt, pepper, and another 2 tablespoons of olive oil on top.
10. I cover with a lid and let them cook on low to medium heat for about 45-60 minutes. Occasionally, I check to ensure there’s not too much or too little liquid (if it reduces too much, I add a cup of warm water).
11. They’re done when the squid is tender to a fork and the rice has swollen, not grainy. At the end, if you want, drizzle with a little lemon. Don’t remove the toothpick until they’ve cooled a bit; otherwise, you risk spilling the filling everywhere. I let them sit for at least 10-15 minutes before cutting.
I often make this recipe because you never get tired of it; it’s filling but doesn’t weigh you down. It works for lunch, dinner, served cold or warm, depending on your mood and who’s visiting. I can make it with any type of squid or cuttlefish; you don’t have to have the exact one from the supermarket, plus it keeps well in the fridge, so you don’t lose out if you make a double batch. The rice absorbs the flavors, and you don’t need to worry about a side dish. And honestly, I don’t feel guilty giving it to kids; there’s nothing complicated or suspicious about the ingredients.
Tips, variations, and serving ideas
Tips
Don’t overstuff the squid, as the rice expands and you risk it bursting or spilling out.
Clean the squid properly; if any skin is left, it shrinks unattractively while cooking and is tough to chew.
If using frozen squid, let them thaw slowly in the fridge; otherwise, they become rubbery when cooked.
Don’t add too much water from the start, or the filling will turn mushy.
Use round-grain rice (like Arborio for risotto); long-grain rice doesn’t hold the filling well and tends to be dry.
Ingredient substitutions and adaptations
You can use any type of mollusk with a “tube” (like baby octopus, for example), but the texture will be a bit different.
If you don’t want wine, use lemon juice with water, or nothing, but the wine adds a subtle flavor.
You can replace dill with parsley if you don’t like dill (it’s not the same, but it works).
For a gluten-free version, make sure you don’t buy pre-cooked rice with additives, but the classic recipe is gluten-free.
If you want it without rice (for a diet), you can use quinoa or bulgur, but know that the texture will change.
No olive oil? Use sunflower or grape seed oil; it’s not the end of the world, but the flavor won’t be as rounded.
Variations
You can add diced bell peppers or sun-dried tomatoes to the filling for more color.
A clove or two of finely chopped garlic works, but not too much, as it can overpower everything.
I’ve also tried mixing a little grated cheese with the rice, but only at the end, when serving, not in the filling – otherwise, it burns.
If you don’t have fresh dill, use frozen; dried is pointless, as it doesn’t provide flavor.
Serving ideas
Serve them on a platter with sauce; some prefer them with bread, others with boiled potatoes or a simple salad.
They pair very well with a chilled dry white wine or even a light blonde beer if you’re not into wine.
If you have guests and want it to look more “festive,” you can slice the stuffed squid into thick slices, with sauce on top and some lemon.
They’re also good cold, if you have the patience to let them cool completely – especially in summer. I say they taste even better the next day, as the rice absorbs the sauce and flavor; there’s nothing wrong with cooking in advance if you want to simplify your meal.
Frequently Asked Questions
1. What do I do if the squid bursts while cooking and the filling spills out?
Don’t panic; it happens, it’s just less aesthetic. Next time, try not to overfill it and don’t leave it on high heat. You can still eat it; the taste won’t suffer.
2. How do I choose fresh squid?
Look for them to be white or slightly yellowish, without greenish spots or suspicious smells. If they’re frozen, there shouldn’t be ice crystals on them (a sign they’ve been thawed and refrozen).
3. Can I use rice other than round-grain?
You can, but it won’t be as good. Long-grain rice doesn’t hold the filling well, so it will be drier and tends to fall apart.
4. Can I add vegetables to the filling?
Yes, but don’t overdo it. A small finely chopped bell pepper works. Don’t add carrots or crunchy things; they won’t cook in time and won’t have the right texture.
5. Is tomato sauce mandatory?
It’s not essential, but without it, it will be bland. If you don’t like tomatoes, you can use water, wine, and onion, but the sauce won’t bind the same way.
6. How do I know when it’s done?
Insert a fork into the squid: if it goes in easily and you don’t feel resistance, it’s done. The rice should be soft but not mushy.
Nutritional values (approximate, per serving)
It’s not a “diet” dish, but it won’t overwhelm you either. A serving has about 350-400 kcal, with around 30g carbohydrates (from the rice), 18-20g protein (mostly from the squid and tentacles), and 10-12g fat, primarily from the olive oil. It’s quite filling without being heavy on the stomach. The fats are “good,” no frying involved, and the protein from squid is easy to digest. If you want it lighter, reduce the rice, but the filling won’t be as cohesive. It’s gluten-free if you don’t add anything else. A little salt, no processed items. There’s no added sugar, just the tomatoes from the sauce.
How to store and reheat
If there are leftovers, put everything with sauce and squid in a container in the fridge; it keeps well for 2-3 days, even longer if the ingredients are fresh. When reheating, don’t put them directly in the microwave, as the squid will toughen. The safest way is to put them in a pot with a lid over low heat, with a splash of water or sauce, and let them heat slowly. Don’t stir too much, as the filling is more fragile after cooling. They’re also good cold if you have the patience to let them sit at room temperature for a bit – especially in summer. I think they taste even better the next day, as the rice absorbs the sauce and flavor; there’s nothing wrong with cooking in advance if you want to simplify your meal.
Let me quickly and practically tell you how it goes, without pictures or sunset stories. I make this dish about every two weeks, especially when I find fresh or frozen squid or cuttlefish; I have no prejudices. It takes a while, not just 20 minutes. It takes about an hour and a half, including cleaning time and hovering around the stove, for about four people. I'm not saying it's hard, but it's not something to rush through. If you lack patience or don't enjoy cleaning slimy things, this might not be for you.
So, to avoid rambling, I’ll write down the ingredients as I use them and explain why I include each one in the pot. You won’t need to change much.
4 large squid or cuttlefish, about 200-250g each (I choose what I find, cleaned – it's a hassle if they aren't cleaned, but it's cheaper if you have the patience to clean them yourself)
2 green onions (for freshness, I don’t just use dried ones)
1 medium white or yellow onion (red works too if you don’t have any, for sweetness in the filling and as a layer at the bottom of the pot)
a bunch of fresh dill (frozen works too, but not dried; it adds all the charm)
1 glass of dry white wine (about 120 ml, I’ve used sweet once, but I didn’t like it much)
1 cup of round-grain rice, about 200g (the stickiest you can find, to hold the filling together)
400 ml tomato sauce (from a can or homemade, texture matters, not too liquid)
salt, pepper (to taste, I’ll never measure them with a spoon)
3-4 tablespoons of olive oil (both in the filling and on top, to keep everything moist)
1-2 glasses of water (about 250 ml each, only if you think there's not enough liquid in the pot)
toothpicks (a must, unless you want a mess of rice and tentacles at the bottom of the pot)
You can also throw in some lemon at the end or a few sprigs of parsley if you’re not a fan of dill, but I don’t usually do that.
Alright. Let’s get to the steps, because otherwise, it won’t be clear at all.
1. The squid must be cleaned properly, not superficially. I rinse them under cold water, checking that there are no remnants of skin or beak (the hard part in the head). Wash them well inside too. Let them drain in a colander, so they’re not full of water when you fill them.
2. Don’t throw away the heads and tentacles. Chop them finely with a knife and sauté them in a pan with a tablespoon of olive oil. Cook for a few minutes until they release their sea aroma. Some chop them coarsely; I prefer to mince them so I don’t have big chunks in the filling.
3. Slice the green onions into rounds. Chop the dry onion finely. Add them to the tentacles in the pan over low heat until they soften; they shouldn’t be fried.
4. Sprinkle in the chopped dill. You can throw it in generously, but make sure it’s enough. Dill is what brings all the flavor here; if you use too little, it will taste bland. I tried parsley once, but it felt too “green.”
5. Deglaze everything with the glass of white wine. Let it boil for a moment to evaporate the alcohol. If you don’t have wine, you won’t die; you can use a tablespoon of lemon juice and a little water, but it won’t have the same charm.
6. Now for the rice: I add it directly over the sautéed onions and tentacles, mix, and add salt and pepper to taste. I let it cook for another 2-3 minutes to warm the rice, not to fry it.
7. Once the mixture has cooled a bit, I take the squid and fill them using a teaspoon, not all the way, about three-quarters full. I secure them with toothpicks in that wide mouth to prevent the filling from spilling out while cooking. The first time I overfilled them and they burst, so don’t repeat that mistake. Take your time here; don’t break the squid tube.
8. At the bottom of a wider pot, I place the remaining chopped dry onion to prevent sticking. I arrange the stuffed squid side by side, not overcrowded, but not floating in sauce either.
9. I pour the tomato sauce over them and add enough water to cover them halfway, adding more salt, pepper, and another 2 tablespoons of olive oil on top.
10. I cover with a lid and let them cook on low to medium heat for about 45-60 minutes. Occasionally, I check to ensure there’s not too much or too little liquid (if it reduces too much, I add a cup of warm water).
11. They’re done when the squid is tender to a fork and the rice has swollen, not grainy. At the end, if you want, drizzle with a little lemon. Don’t remove the toothpick until they’ve cooled a bit; otherwise, you risk spilling the filling everywhere. I let them sit for at least 10-15 minutes before cutting.
I often make this recipe because you never get tired of it; it’s filling but doesn’t weigh you down. It works for lunch, dinner, served cold or warm, depending on your mood and who’s visiting. I can make it with any type of squid or cuttlefish; you don’t have to have the exact one from the supermarket, plus it keeps well in the fridge, so you don’t lose out if you make a double batch. The rice absorbs the flavors, and you don’t need to worry about a side dish. And honestly, I don’t feel guilty giving it to kids; there’s nothing complicated or suspicious about the ingredients.
Tips, variations, and serving ideas
Tips
Don’t overstuff the squid, as the rice expands and you risk it bursting or spilling out.
Clean the squid properly; if any skin is left, it shrinks unattractively while cooking and is tough to chew.
If using frozen squid, let them thaw slowly in the fridge; otherwise, they become rubbery when cooked.
Don’t add too much water from the start, or the filling will turn mushy.
Use round-grain rice (like Arborio for risotto); long-grain rice doesn’t hold the filling well and tends to be dry.
Ingredient substitutions and adaptations
You can use any type of mollusk with a “tube” (like baby octopus, for example), but the texture will be a bit different.
If you don’t want wine, use lemon juice with water, or nothing, but the wine adds a subtle flavor.
You can replace dill with parsley if you don’t like dill (it’s not the same, but it works).
For a gluten-free version, make sure you don’t buy pre-cooked rice with additives, but the classic recipe is gluten-free.
If you want it without rice (for a diet), you can use quinoa or bulgur, but know that the texture will change.
No olive oil? Use sunflower or grape seed oil; it’s not the end of the world, but the flavor won’t be as rounded.
Variations
You can add diced bell peppers or sun-dried tomatoes to the filling for more color.
A clove or two of finely chopped garlic works, but not too much, as it can overpower everything.
I’ve also tried mixing a little grated cheese with the rice, but only at the end, when serving, not in the filling – otherwise, it burns.
If you don’t have fresh dill, use frozen; dried is pointless, as it doesn’t provide flavor.
Serving ideas
Serve them on a platter with sauce; some prefer them with bread, others with boiled potatoes or a simple salad.
They pair very well with a chilled dry white wine or even a light blonde beer if you’re not into wine.
If you have guests and want it to look more “festive,” you can slice the stuffed squid into thick slices, with sauce on top and some lemon.
They’re also good cold, if you have the patience to let them cool completely – especially in summer. I say they taste even better the next day, as the rice absorbs the sauce and flavor; there’s nothing wrong with cooking in advance if you want to simplify your meal.
Frequently Asked Questions
1. What do I do if the squid bursts while cooking and the filling spills out?
Don’t panic; it happens, it’s just less aesthetic. Next time, try not to overfill it and don’t leave it on high heat. You can still eat it; the taste won’t suffer.
2. How do I choose fresh squid?
Look for them to be white or slightly yellowish, without greenish spots or suspicious smells. If they’re frozen, there shouldn’t be ice crystals on them (a sign they’ve been thawed and refrozen).
3. Can I use rice other than round-grain?
You can, but it won’t be as good. Long-grain rice doesn’t hold the filling well, so it will be drier and tends to fall apart.
4. Can I add vegetables to the filling?
Yes, but don’t overdo it. A small finely chopped bell pepper works. Don’t add carrots or crunchy things; they won’t cook in time and won’t have the right texture.
5. Is tomato sauce mandatory?
It’s not essential, but without it, it will be bland. If you don’t like tomatoes, you can use water, wine, and onion, but the sauce won’t bind the same way.
6. How do I know when it’s done?
Insert a fork into the squid: if it goes in easily and you don’t feel resistance, it’s done. The rice should be soft but not mushy.
Nutritional values (approximate, per serving)
It’s not a “diet” dish, but it won’t overwhelm you either. A serving has about 350-400 kcal, with around 30g carbohydrates (from the rice), 18-20g protein (mostly from the squid and tentacles), and 10-12g fat, primarily from the olive oil. It’s quite filling without being heavy on the stomach. The fats are “good,” no frying involved, and the protein from squid is easy to digest. If you want it lighter, reduce the rice, but the filling won’t be as cohesive. It’s gluten-free if you don’t add anything else. A little salt, no processed items. There’s no added sugar, just the tomatoes from the sauce.
How to store and reheat
If there are leftovers, put everything with sauce and squid in a container in the fridge; it keeps well for 2-3 days, even longer if the ingredients are fresh. When reheating, don’t put them directly in the microwave, as the squid will toughen. The safest way is to put them in a pot with a lid over low heat, with a splash of water or sauce, and let them heat slowly. Don’t stir too much, as the filling is more fragile after cooling. They’re also good cold if you have the patience to let them sit at room temperature for a bit – especially in summer. I think they taste even better the next day, as the rice absorbs the sauce and flavor; there’s nothing wrong with cooking in advance if you want to simplify your meal.
Ingredients
4 large cuttlefish, 2 green onion leaves, 1 onion, 3 ripe tomatoes, 1 glass of white wine, salt, pepper, olive oil, 1 cup of sticky rice