Stuffed Squid With Wilted Salad Recipe

Name: Stuffed Squid With Wilted Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 squid with tentacles, about 1 1/2 pounds; 2 heads Treviso or regular radicchio, quartered and cored; 1/2 cup extra virgin olive oil; 2 1/2 ounces pancetta, finely diced; 2 cloves garlic, minced; 1 tablespoon minced ginger; 3 scallions, minced; ⅔ cup dry bread crumbs; 3 tablespoons Asian fish sauce; 2 tablespoons red wine vinegar; Salt and black pepper

Servings: persons

12 squid with tentacles, about 1 1/2 pounds
2 heads Treviso or regular radicchio, quartered and cored
1/2 cup extra virgin olive oil
2 1/2 ounces pancetta, finely diced
2 cloves garlic, minced
1 tablespoon minced ginger
3 scallions, minced
⅔ cup dry bread crumbs
3 tablespoons Asian fish sauce
2 tablespoons red wine vinegar
Salt and black pepper

1
Remove squid tentacles and chop fine.
2
Rinse and dry squid bodies.
3
Finely chop one head Treviso or radicchio.
4
Shred second head in strips 1/2-inch wide; keep separate.
5
Heat 1 tablespoon oil in large skillet.
6
Add pancetta and cook over medium heat until starting to brown.
7
Add garlic, ginger and tentacles, and saute about a minute.
8
Add chopped Treviso or radicchio and scallions.
9
Cook until softened.
10
Stir in bread crumbs and fish sauce, stir about a minute, add a tablespoon or two of water to release crumbs clinging to pan, and transfer to a bowl.
11
Stuff squid bodies with mixture, not packing too tightly and leaving 1/2-inch headroom.
12
Secure with toothpick.
13
Rub with 1 tablespoon oil.
14
Preheat broiler to very hot.
15
Heat remaining oil in skillet, add shredded Treviso or radicchio, and cook until wilted.
16
Stir in vinegar, toss, season with salt and pepper, and transfer to a platter.
17
Broil squid close to source of heat 1 1/2 to 2 minutes on each side, until barely browned.
18
Place on bed of wilted salad and serve.

272

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 11 ingredients. The key ingredients include: 12 squid with tentacles, about 1 1/2 pounds, 2 heads Treviso or regular radicchio, quartered and cored, 1/2 cup extra virgin olive oil, 2 1/2 ounces pancetta, finely diced, and more.

Yes, Stuffed Squid With Wilted Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Stuffed Squid With Wilted Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions