Are you ready for a summer garden party and a dinner table covered with a bunch of sunny Spanish treats? Then you definitely want to try out my homemade stuffed squid with mojo verde!
Do you like squid?
What is your favorite recipe?
I don’t really have a favorite one, I just like squid no matter how it is prepared. Stuffed squid, grilled a la plancha, in a stew, stir fries, battered and deep fried.
You name it, I will definitely eat it.
Stuffed squid is very popular here in Spain.
So what do you stuff it with?
Basically with anything. I have 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 a couple of boiled eggs, caramelised onions and fresh parsley.
Cleaning Fresh Squid
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 is great fun as well!
Alright, you have stuffed the squid.
What is next.
I simply pan fry the squid in a little 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 a little 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 I want to say about this dish: 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 am throwing a Spanish tapas dinner for friends!
Easy Stuffed Squid with Mojo Verde Recipe
- 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.