World wide   inSite web

  Restaurant Name  
Soup Appetizers Egg & cheese Fish & shell fish Poultry & game Meat Vegetables More ...  
Shrimp Tacos
Shrimp With Tarragon Sauce
Stuffed Squid
Thai Shrimp Stir-Fry
Deviled Crab
Lobster Tails With Mango & Lime
Lobster With Black Bean Salsa
Seafood & Avocado Salad
Scallops With Asparagus & Lemon
Scallops With Spicy Cashew Sauce
Mussel Gratin
Mussel With Potatoes & Sausage
Spicy Clams With Cilantro Pesto
Clams In Salsa Verde
Chinese-Style Oysters
Oyster Stew With Saffron
Hot & Sour Mackerel
Mackerel With Green Grapes
Herring With An Oat Crust
Herring With Mustard Sauce
Baked Trout With Orange
Broiled Trout With Cucumber & Dill
Tuna With Fennel & Tomato Relish
Tuna Teriyaki
Swordfish With Orange Relish
Shark With Tropical Salsa
Salmon With Spinach
Watercress Salmon
Salmon En Croute
Salmon With Avocado
Poached Salmon With Dill Mayonnaise
Fillets Of Sole Meuniere
Mushroom-Stuffed Sole Fillets
Lemon Sole Florentine
Gingered Whitefish
Best-Ever Fried Fish
Indian Spiced Haddock
Haddock With Mushrooms & Cream
Roast Monkfish Nicoise
Citrus Monkfish
Monkfish Kebabs
Spiced Fish With Coconut
Cajun-Spiced Red Snapper
Cod Steaks With Anchovy & Fennel
Cheese-Topped Baked Porgy
Porgy Nicoise
Halibut In Phyllo Packages
Sea Bass With Lemon Butter Sauce
Fish En Papillote
Golden Fish Cakes
Crispy-Topped Seafood Pie

Stuffed Squid

Serves 4
Stuffed Squid
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 3-4 garlic cloves, crushed
  • 8 small squid, cleaned
  • 1 cup (60 g) fresh bread crumbs
  • 1/4 cup (90 ml) tomato juice
  • 2 tsp chopped fresh rosemary
  • 10 pitted black olives, sliced
  • 2 tbsp chopped parsley
  • 1 egg, lightly beaten
  • 2 tsp balsamic or red wine vinegar
  • salt and black pepper
  • cayenne pepper
  • lemon slices and chopped parsley to garnish


  1. Make the stuffing: heat 2 tbsp of the oil in a saucepan, add the onion and garlic, and cook gently, stirring occasionally, for 3-5 minutes, until the onion is soft but not browned.
  2. Chop the squid tentacles very finely. Add them to the pan and cook, stirring, for 2 minutes, then add the bread crumbs, tomato juice, and chopped rosemary and stir well.
  3. Remove the pan from the heat and stir in the olives, parsley, beaten egg, and vinegar. Add salt, pepper, and cayenne pepper to taste. Mix well to combine. Fill the squid with the stuffing and seal the tops.
  4. Arrange the squid in an ovenproof dish, sprinkle them with the remaining oil, and season with salt and pepper. Bake in a 425癋 (220癈) oven for about 20 minutes, until the squid and filling are quite firm to the touch. Garnish the squid with the lemon slices and parsley, and serve immediately.
Stuffed Squid

Sealing the squid

Thread a toothpick carefully through the top of each stuffed squid to seal the opening.