Mewi's Stuffed Squid

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Mewi’s Stuffed Squid is another Greek delicacy that you are very likely to enjoy, specially if you love seafood.

This tasty squid recipe can be quite unbearably irresistible in terms of flavour and texture combined with aromatic herbs, and will leave you wanting more.

Mewi's Stuffed Squid is not just an easy to prepare recipe, but it is also a very healthy one too.

Squid plays an important role in all Mediterranean cookery and in Mewi’s Stuffed Squid recipe, large squids are recommended just to make the stuffing a little easier.

This recipe serves up to 4 people.


- 45ml/3tbsp Olive oil
- 4 Large squid tubes
- 900g/2lb Tomatoes
- 1 Large onion, chopped into small pieces
- 120ml/4oz White wine
- Pine nuts*
- Rosemary*
- Mixed herbs*

* This ingredient can be added in whichever amount suits your taste best.

For the stuffing:
- 30ml/2tbsp Olive oil
- 1 Large onion, finely chopped into small pieces
- 2 Garlic cloves, chopped into very small pieces (or crashed)
- 25g/1oz Breadcrumbs (preferably fresh)
- 4 tbsp Parsley
- 225g/8oz spinach, cooked
- 75 ½g/2oz of Cheese, grated.
- Sea salt*
- Powdered black pepper*

* Add this ingredient in whatever amount fits your taste, but not too much.

Tip: To garnish once the dish is completed, you can add a flat leaf of parsley.


1) First you must prepare the stuffing.
2) Chop the spinach and steam cook it while you heat the olive oil in a large frying pan.
3) Now fry the onions pieces for 5 minutes or until they start to soften.
4) At this point you must remove the frying pan from the heat and add the garlic, spinach, breadcrumbs, parsley, cheese and as much of the sea salt and powdered black pepper as you need to suit your taste (normally a pinch of each is enough for flavour but you can taste as you cook and add more if it is required).
5) Stir all the ingredients well until they are well blended together.
6) This is the time to prepare the squid. Be sure to dry the squid tubes with kitchen paper after thoroughly washing them.
7) Fill the squid tubes with the prepared stuffing using a teaspoon.
8) You must secure the ends of the open squid tubes with a wooden cocktail stick to ensure that none of the stuffing comes out once you start to cook them.
9) Heat the remaining olive oil in a large frying pan and then add the squid. Add some mixed herbs for flavour.
10) Fry from all sides and ensure that they are well cooked before removing them from the frying pan.
11) Insert the tomatoes into a container with boiling water for not more than 30 seconds, then remove and refresh in cold water, peel away the skins and chop into very small pieces.
12) Add the remaining onions to the frying pan in which you were cooking the squid and cook for 5-10 minutes or until they start to soften and become of a golden brown colour.
13) Now add the tomatoes and white wine and stir well.
14) Cook well until the mixed ingredients become thick and pulpy.
15) Return the staffed squid tubes to the frying pan with some rosemary for seasoning.
16) Cover and leave to cook in gentle heat for around 30 minutes. Make sure they do not stick to the frying pan.
17) Once cooked, serve each squid tube in individual plates immediately, covering with the sauce and scattering over some pine nuts. If you would like, garnish with the flat leaf parsley.


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