Stuffed Squid (Seppie Ripiene) Recipe

Name: Stuffed Squid (Seppie Ripiene)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 fresh uncleaned squid of even size (about 3 pounds); 2 cups dry bread crumbs; 2 eggs, lightly beaten; 3 garlic cloves, 2 finely chopped and 1 minced; 1 small onion, finely chopped; 1/2 cup plus 1 teaspoon finely chopped fresh flat-leaf parsley; 3 tablespoons milk; 6 tablespoons extra-virgin olive oil; 1/2 cup freshly grated Pecorino or Parmigiano-Reggiano cheese (see Note); 2 canned plum tomatoes, drained and chopped; 8 large green olives, pitted and coarsely chopped; Salt and freshly ground pepper; 1/2 cup dry white wine plus more if needed; Lemon wedges, for serving

Servings: persons

12 fresh uncleaned squid of even size (about 3 pounds)
2 cups dry bread crumbs
2 eggs, lightly beaten
3 garlic cloves, 2 finely chopped and 1 minced
1 small onion, finely chopped
1/2 cup plus 1 teaspoon finely chopped fresh flat-leaf parsley
3 tablespoons milk
6 tablespoons extra-virgin olive oil
1/2 cup freshly grated Pecorino or Parmigiano-Reggiano cheese (see Note)
2 canned plum tomatoes, drained and chopped
8 large green olives, pitted and coarsely chopped
Salt and freshly ground pepper
1/2 cup dry white wine plus more if needed
Lemon wedges, for serving

1
Rub the thin purplish membranes off with your fingers, being careful to keep the bodies and hoods attached.
2
(It isn't necessary to remove all the scraps but the squid will be more attractive without them.)
3
Set the squid on a cutting board and cut a slit in the hoods from the base to the top, leaving the tentacles attached.
4
Pull out and discard the innards, including the bony strip called the beak.
5
Rinse the squid thoroughly inside and out; set aside to drain.
6
Using scissors or a sharp knife, remove the very long tentacle and the fanlike fins (on either side of the hood) from each squid; chop them into small pieces.
7
In a medium bowl, mix the bread crumbs with the eggs, finely chopped garlic, onion and 1/3 cup parsley.
8
Add the milk and 3 tablespoons of the olive oil to form a moist paste.
9
Mix in the cheese, tomatoes, olives and the reserved chopped squid and season with salt and pepper.
10
Stuff each squid hood loosely with the mixture.
11
In a nonreactive skillet large enough to hold all the squid in a single layer, heat the remaining 3 tablespoons olive oil.
12
Add the minced garlic and the remaining 3 tablespoons parsley and cook over moderate heat just until the garlic is opaque, about 30 seconds.
13
Add the stuffed squid to the pan in a single layer and cook until browned, about 3 minutes per side.
14
Add the wine to the pan, cover and reduce the heat to low.
15
Cook until the squid is tender, about 30 minutes; if the pan begins to look dry, add a little more wine.
16
Spoon the small amount of sauce over the squid and serve immediately, with lemon wedges.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 fresh uncleaned squid of even size (about 3 pounds), 2 cups dry bread crumbs, 2 eggs, lightly beaten, 3 garlic cloves, 2 finely chopped and 1 minced, and more.

Yes, Stuffed Squid (Seppie Ripiene) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Squid (Seppie Ripiene)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions