Sicilian Stuffed Squid

Yesterday, I visited a very good fishmonger in Avola where I found some awesome fresh local squids. Immediately, this classic Sicilian recipe came to my mind and here I am sharing it with you!

Squids are filled with a toasted filling made of breadcrumbs, risings, nuts and flavorings. They are grilled and served topped with a typical Sicilian dressing called salmoriglio.

  • DifficultyEasy
  • CostMedium
  • Preparation time15 Minutes
  • Cooking time10 Minutes
  • Servingserves 2 persons
  • Cooking methodGrid
  • CuisineItalian
  • SeasonalitySummer, Autumn


4 squids (fresh and cleaned )

For the filling

4 spoons bread crumb
2 spoons extra virgin olive oil
2 pinches table salt
1 spoon pine nuts
1 clove garlic
1 spoon raisin
q.s. parsley

For the salmoriglio

80 ml extra-virgin olive oil
1 lemon
1 bouquet mint or parsley
1 clove garlic
1 pinch table salt
q.s. dried oregano
q.s. ground black pepper


– pour the oil into a large sauce pan;

– while the oil reaches the heat, mix all the ingredients for the filling (except for the fresh parsley) into a large bowl;

– pour the filling onto the hot oil and mix well till the oil gets absorbed;

– spread the filling evenly onto the sauce pan to allow it to toast on both sides for a few minutes;

– remove the sauce pan from the stove and transfer the toasted filling into a bowl;

– chop the fresh parsley and add it to the filling, then allow it to cool down;

– meanwhile, prepare the salmoriglio by mixing all the ingredients together into a bowl (tip: if you prepare it some hours in advance and store it into the fridge, the flavor will be stronger)

– fill the squids with the toasted filling, then grease them with some oil;

– grill each squid for about 2/3 minutes per side;

– serve topped with the salmoriglio dressing;

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