Baked Stuffed Squid

By Lynne Webb

These easy-to-make baked stuffed squid tubes are filled with a mixture of soft breadcrumbs, pancetta, bay scallops, garlic, and onion.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 4 servings

Ingredients

• 1 lb squid tubes, 12 to 16 pieces, cleaned
• 1 tablespoon olive oil
• 1/4 cup pancetta, chopped
• 1/4 cup onion, chopped
• 2 to 3 cloves garlic, very finely chopped
• 1/4 lb bay scallops, chopped (see notes below)
• 1/4 cup fresh parsley, chopped
• 1-1/4 cups fresh breadcrumbs, (see notes below)
• 1 egg, lightly beaten
• Salt and freshly ground black pepper to taste
• 1-1/2 to 1-3/4 cups marinara sauce

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the chopped pancetta and sauté until it just begins to brown and crisp, rendering some of its fat. This usually takes about 3-4 minutes.
3. Add the chopped onion to the skillet with the pancetta and continue cooking for approximately 2 minutes, until the onion starts to soften.
4. Stir in the very finely chopped garlic and cook for another 1 to 2 minutes, or until the onion is fully soft and translucent, and the garlic becomes wonderfully fragrant. Be careful not to burn the garlic. Remove the skillet from the heat and allow the mixture to cool completely.
5. In a large mixing bowl, combine the chopped scallops, fresh parsley, fresh breadcrumbs, lightly beaten egg, 1/4 teaspoon of salt, and a few generous grinds of fresh black pepper.
6. Once the pancetta and onion mixture has cooled, add it to the mixing bowl with the other filling ingredients. Gently combine everything until well mixed. Avoid overmixing to keep the filling light.
7. Carefully and loosely stuff the prepared mixture into each cleaned squid tube. Fill them to about 3/8-inch from the opening. It is crucial not to pack or overstuff the squid, as it will shrink slightly during cooking, and a tightly packed tube can burst. Secure the opening of each stuffed squid tube with a toothpick.
8. Lightly coat a shallow casserole dish, large enough to hold all the squid tubes in a single layer, with nonstick cooking spray.
9. Spoon a thin layer of marinara sauce into the bottom of the prepared casserole dish. Arrange the stuffed squid tubes in a single layer over the sauce.
10. Spoon the remaining 1 to 1-1/2 cups of marinara sauce evenly over the squid tubes.
11. Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
12. To serve with pasta: While the squid bakes, cook 8 ounces of linguine or spaghetti according to the package directions. Drain the pasta once cooked.
13. During baking, the squid will release some delicious liquid into the marinara sauce, infusing it with even more flavor. Carefully transfer this enriched sauce from the casserole dish to the remaining marinara (if any was reserved) or directly toss with the cooked pasta.
14. Plate individual servings of pasta and top generously with the tender baked stuffed squid tubes. Remove toothpicks before serving. Enjoy your exquisite homemade meal!

Notes for Culinary Success

Achieving perfectly cooked, tender stuffed squid is all about attention to a few key details:

• About the Bay Scallops: Bay scallops are preferred for their sweet, delicate flavor and smaller size, which blends well into the stuffing. If bay scallops are unavailable or you simply prefer other seafood, feel free to replace them with an equal weight of chopped sea scallops or peeled and deveined shrimp. Both options will provide a lovely texture and flavor to the filling.
• How to Make Soft, Fresh Breadcrumbs: Fresh breadcrumbs are essential for the best texture in this recipe. To make them, tear a few thick slices of crusty Italian or French bread (day-old bread works best) into 1-inch pieces. Add them to the work bowl of a food processor and pulse until coarsely chopped. You want a soft, irregular crumb, not a fine powder. Avoid using dried, pre-packaged breadcrumbs as they will result in a drier, denser stuffing.
• Don’t Overstuff: This is perhaps the most critical tip. Squid shrinks when cooked, and if overstuffed, the filling can burst out, or the squid can become tough. Aim for a loose fill, leaving about 3/8 to 1/2 inch of space from the opening.
• Mind the Cooking Time: Squid cooks quickly. Baking for 30 minutes covered, submerged in sauce, ensures tenderness. Overcooking will lead to a rubbery texture.
• Cool the Pancetta Mixture: Allowing the sautéed pancetta, onion, and garlic mixture to cool before adding it to the raw egg and breadcrumbs prevents the egg from cooking prematurely and helps the filling maintain its proper consistency.

Variations and Customizations

This baked stuffed squid recipe is wonderfully adaptable. Here are a few ideas to inspire your creativity:

• Cheese It Up: For a richer flavor, add 1/4 cup of grated Parmesan or Pecorino Romano cheese to the stuffing mixture. A sprinkle of mozzarella inside the tubes or over the marinara sauce during the last few minutes of baking would also be delicious.
• Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes to the pancetta and onion mixture, or choose a spicy marinara sauce.
• Herb Garden Fresh: Experiment with different fresh herbs. Besides parsley, a touch of fresh oregano or basil, finely chopped, would complement the Italian flavors beautifully.
• Nutty Notes: A tablespoon of toasted pine nuts added to the stuffing can provide a delightful crunch and a subtle nutty flavor.
• Rice-Filled Option: For a heartier meal, you can replace a portion of the breadcrumbs with cooked rice (like Arborio or basmati). Mix about 1/2 cup of cooked rice with 3/4 cup of breadcrumbs for a different texture.
• Lemon Zest Brightness: A teaspoon of fresh lemon zest added to the filling will brighten the flavors and add a refreshing tang.
• Different Sauces: While marinara is classic, you could also experiment with a light white wine sauce with cherry tomatoes and capers, or even a simple lemon-butter sauce for a different profile.

Serving Suggestions

Our baked stuffed squid is incredibly versatile and pairs well with a variety of sides:

• Pasta Perfection: As suggested, linguine or spaghetti tossed with the rich marinara sauce is a traditional and satisfying pairing. The pasta soaks up all the wonderful flavors from the squid and sauce.
• Roasted Vegetables: Oven-roasted zucchini, asparagus, or broccoli florets tossed with olive oil, salt, and pepper make for a simple, healthy, and complementary side.
• Crusty Bread: Don’t forget a loaf of warm, crusty Italian bread to soak up every last drop of that flavorful sauce.
• Fresh Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the dish.
• Risotto: For a more substantial side, consider a creamy risotto, perhaps a lemon or herb-infused version.
• Wine Pairing: A crisp, dry white wine like Pinot Grigio, Vermentino, or an un-oaked Chardonnay would beautifully complement the seafood.

Storage and Reheating

Leftover baked stuffed squid can be stored and reheated, making it a great option for future meals.

• Storage: Allow the squid and sauce to cool completely. Transfer them to an airtight container and refrigerate for up to 2-3 days.
• Reheating: Gently reheat the stuffed squid and sauce in a covered dish in the oven at 300°F (150°C) until warmed through, or carefully in a microwave. Be cautious not to overheat, as this can make the squid tough. Add a splash of water or broth if the sauce seems too thick.
• Freezing: Stuffed squid can be frozen, though the texture of the squid might change slightly upon thawing. Freeze the cooked squid in its sauce in an airtight, freezer-safe container for up to 1-2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQs)

How do I clean squid tubes?

Cleaning squid is simpler than it sounds. First, grasp the head and tentacles and gently pull them away from the body (tube). The insides will usually come out with the head. Remove the clear, plastic-like “quill” from inside the tube. Peel off any purplish skin from the outside of the tube. Finally, rinse the tubes thoroughly inside and out under cold running water. Discard the head, but you can chop and use the tentacles in the stuffing if desired, or save them for another dish.

Can I make this recipe ahead of time?

Yes! You can prepare the stuffing mixture a day in advance and keep it refrigerated. You can also stuff the squid tubes and store them, covered, in the refrigerator for up to 24 hours before baking. This makes it perfect for entertaining.

My squid turned out rubbery. What did I do wrong?

Rubbery squid is almost always a sign of overcooking. Squid needs to be cooked either very quickly (like flash-fried calamari) or slowly at a lower temperature, as in this baked recipe, to break down its connective tissues. Sticking to the recommended cooking time of 30 minutes covered should yield tender results. Also, ensure you don’t overstuff the tubes.

Can I use frozen squid?

Absolutely! If using frozen squid tubes, make sure to thaw them completely in the refrigerator overnight before cleaning and stuffing. Pat them dry thoroughly before use to avoid excess water in the dish.

What if I don’t have pancetta?

If pancetta isn’t available, you can substitute it with finely diced bacon. Sauté the bacon until crisp, drain off most of the fat, and then proceed with the recipe as directed. The smoky flavor of bacon will add a different but equally delicious dimension to the stuffing.