July 17, 2015

I served these baby stuffed squid at a family lunch as part of an amazing banquet that we all shared and they were loved by everyone. The squid were so quick to make and then took only minutes to cook on a hot barbeque plate, and they made the ideal starter as they can easily picked up and eaten with the toothpick that fastens them. You can also cook these ahead of time and reheat them or serve them cold, although I find that straight from the Barbeque gives that traditional Italian outdoor dining flavour.


Serves 6

500g of baby squid or calamari

60ml Bertolli Gentile Extra Virgin Olive Oil

2 shallots, finely diced

2 cloves garlic, finely chopped

10 cherry tomatoes or 1 large tomato, finely diced

1 ½ cups fresh bread crumbs, toasted

¼ cup chopped parsley


1. Clean the squid thoroughly by removing the tentacles, head and back bone. Cut the eyes and head off the tentacles and remove the mouth or beak, discarding the eyes and keeping the tentacles.

2. Rinse out the tubes to remove any grit and drain well in a colander. Chop up the tentacles and set aside.

3. Heat the olive oil in a large fry pan over moderate temperature and add in the olive oil, sauté off the diced shallots and garlic for 1 minute until softened, add in the tentacles and cook for a further 2 minutes.

4. Stir through the diced tomatoes and sprinkle over the breadcrumbs and parsley stirring over the heat until most of the liquid has been absorbed.

5. Season well with salt and pepper and set the mixture aside to cool.

6. Taking small spoonfuls of the mixture fill the cavity of the squid tubes and then fasten with a tooth pick. These can be stuffed ahead of time and then left in the fridge until ready to cook.

7. Heat a fry pan or barbeque plate until hot and drizzle over the remainder of the olive oil. Cook the squid for 3-4 minutes on each side depending on the size. You may need a little more time for large tubes. Remove to a plate once cooked, the squid should be tender. Serve squeezed with fresh lemon.