Stuffed Squid

This was made for one of my family’s seven-fishes Christmas Eve meal. It’s a very simple dish–totally winged it. You HAVE to cook squid in a pan–especially if they are stuffed. The little suckers shrink like nobody’s business, and most of the stuffing will ooze out. I can only imagine the clean-up horrors of trying to grill them. The upside to the stuffing falling out, though, is that it can be the base for a fantastic sauce. And that is precisely what happened here.

N.B. The one thing I would recommend doing that I did NOT: chop the spinach before cooking it.



  • 3 squid rings (no tentacles)
  • 2-3 cloves garlic, finely chopped
  • half of a bell pepper, finely chopped
  • handful of spinach, finely chopped
  • Approx. 6 ounces ricotta
  • Salt and pepper, to taste
  • White wine (approx. 4 ounces. Don’t ever cook with wine you wouldn’t drink.)
  • Approx. 2 tablespoons butter

    The pepper and garlic. Chop finely!!!
    The pepper and garlic. Chop finely!!!


  1. Heat about a tablespoon of butter and an ounce of white wine in a skillet. Cook the bell-pepper and garlic. When they are mostly done, add the spinach. Season.

    Don't make my mistake--chop the spinach!
    Don’t make my mistake–chop the spinach!
  2. When the veggies are all done, remove them from the heat (keep all juices). Place the veggies in a bowl with ricotta. Mix well.
  3. Take a pastry bag and fill it with the cheese/veggie mix. Stuff the squid evenly and thoroughly.
  4. Season the outside of the squid with salt and pepper. Place them back in the same pan in which you heated the veggies. Add a little more butter and white wine. Baste the squid, and rotate occasionally until done.
  5. To serve, place the squid on a plate and top with the sauce that you will have (inadvertently) created.

    Recipe will follow.
    Recipe will follow.

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