Stuffed squid is very popular in Spain. So what do you stuff it with? Basically anything. I’ve eaten this dish quite a few times and every time the stuffing was different. Usually boiled eggs are added. And rice, or boiled potatoes. Some contain the tentacles, or cooked prawns even. And some fresh herbs. For my recipe below I opted for boiled eggs, caramelised onions and fresh parsley.
Have you cleaned squid before? It is very easy to do. If you don’t quite know where to start, then check out this step by step picture guide I once made. It’s great fun!
Alright, you have stuffed the squid. What’s next. I simply pan fry the squid in some olive oil. But you can also grill the squid on the barbecue or hot plate if you like. My favorite way to serve this stuffed squid: drizzled with mojo verde. This green sauce kind of looks like pesto but it is a mixture of parsley, cilantro, olive oil and cumin. Mojo verde is a Canarian sauce that is usually served with wrinkly potatoes and seafood like squid, mussels and scallops.
Once last thing: you can serve this squid hot straight from the stove or bbq – or just cold. Which I like because you can make them in advance. Something I like a lot when I’m throwing a Spanish tapas dinner for friends! And to make this summer dinner complete, I also serve salt cod fritters, grilled leeks with romesco sauce, quail, meatballs in almond sauce and escalivada.
- 9 oz baby squid (250 g)
- 2 hard boiled eggs
- ½ large onion
- 3 tbsp fresh parsley chopped
- 3 tbsp olive oil
- 3 tbsp mojo verde
- Clean the squid. Rinse it well and put it back in the fridge for now.
Pour a tablespoon of olive oil in a non-stick pan and place it over medium heat. Then add the chopped onion. Gently fry the onion for about 8 minutes until it is soft and a little brown.
- Take the pan off the heat and let the onion cool down.
Peel the eggs and chop them up finely. Add the egg to the onion together with the chopped parsley. Season with pepper and salt. Stir well.
- Stuff the squid with the egg and onion stuffing. Secure the ends with a toothpick or a metal skewer.
- Pour the remaining olive oil in a large non stick pan and place it over medium heat. Once the oil is hot, add the stuffed squid. Fry the squid on both sides for about 7 to 10 minutes until the squid is cooked through.
- Transfer the squid on a plate and drizzle with the mojo verde.