Equipment
Ingredients
Squid
- 4 whole squid, cleaned, tubes and tentacles separated
Stuffing
- 50 g bacon, finely diced
- 50 g prosciutto, finely diced
- 50 g yellow onion, finely minced
- 10 g garlic, finely minced
- 40 g rustic breadcrumbs, dry
- 1 egg, lightly beaten
- 10 g fresh flat-leaf parsley, finely chopped
- 15 ml olive oil
Tomato Sauce
- 30 ml olive oil
- 100 g yellow onion, diced
- 15 g garlic, minced
- 100 ml dry white wine
- 400 g crushed tomatoes, canned
- 5 g smoked paprika
- 1 bay leaf, dried
- salt
- black pepper
Nutrition (per serving)
Method
Finely chop the reserved squid tentacles. Ensure separate cutting boards are used for the raw seafood and raw pork to prevent cross-contamination, washing hands thoroughly after handling.
Heat 15ml of olive oil in a large skillet over medium heat. Add the diced bacon and prosciutto, cooking until the fat renders and the meat begins to crisp.
Add the chopped squid tentacles, minced 50g onion, and minced 10g garlic to the skillet. Cook until the onion softens and the moisture from the tentacles evaporates.
Transfer the cooked pork and tentacle mixture to a mixing bowl and let it cool slightly. Stir in the breadcrumbs, beaten egg, and chopped parsley until a cohesive stuffing forms.
Carefully spoon the stuffing mixture into the cleaned squid tubes, filling them only halfway to two-thirds full to allow for shrinkage. Secure the open ends completely by weaving a toothpick through the flesh.
Wipe the skillet clean if necessary and heat the remaining 30ml of olive oil over medium-high heat. Sear the stuffed squid tubes briefly on all sides until lightly browned, then transfer them to a plate.
Reduce the heat to medium. Add the remaining 100g diced onion and 15g minced garlic for the sauce to the same skillet, sauteing until translucent.
Pour the white wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
Stir in the crushed tomatoes, smoked paprika, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer.
Return the stuffed squid to the skillet, nestling them into the sauce. Cover the skillet tightly, reduce heat to low, and braise gently. Cook until the squid is extremely tender and the internal temperature of the pork and egg stuffing reaches 74°C/165°F.
Carefully remove the toothpicks from the squid tubes before serving. Transfer the squid to warmed plates, spoon the rich tomato sauce over the top, and garnish with additional fresh parsley if desired.
Chef's Notes
- When selecting squid, aim for tubes that are uniform in size so they braise at the same rate. Larger tubes are much easier to stuff.
- Do not skip the initial pan-sear on the squid tubes. This initiates the Maillard reaction, developing a depth of flavor that a simple simmer cannot achieve.
- A crisp, highly acidic white wine like Portuguese Vinho Verde or a dry Sauvignon Blanc provides the best counterpoint to the rich, salty pork filling.
- If your rustic breadcrumbs are particularly stale or hard, soak them in a tablespoon of milk or water for two minutes before mixing them into the filling to ensure a soft interior texture.
Storage
Refrigerator: 3 days — Store submerged in the tomato sauce to prevent drying out.
Freezer: 1 month — Freeze in an airtight container with the sauce. Thaw overnight in the refrigerator.
Reheating: Reheat gently in a saucepan over medium-low heat until the core temperature reaches 74 degrees Celsius.
