If you’re craving something creamy and comforting, this recipe is for you.
This Stuffed Squid Gratin brings a touch of Mediterranean flair to your kitchen. It is the perfect way to turn simple seafood into a hearty meal.
Why You’ll Make This Stuffed Squid Gratin Again
You will love how this dish balances rich cheese and fresh seafood. It is a fantastic choice for cozy winter nights when you want comfort. The flavors are deep but the prep remains very straightforward. This recipe is reliable and always impresses guests at the table. You get a restaurant-quality meal without any of the usual stress.
How This Comes Together
Making this dish is much easier than it looks. You simply mix the filling, stuff the tubes, and bake. Searing the squid first ensures a perfect golden finish every time. It is a great way to practice basic seafood skills. Beginners will find the process very rewarding and manageable.
What You’ll Need
Grab these simple ingredients to get started with your dinner.
- 8 medium squid tubes (cleaned)
- 200g squid tentacles (finely chopped)
- 100g breadcrumbs
- 50ml whole milk
- 1 large egg
- 2 cloves garlic (minced)
- 1 shallot (finely diced)
- 3 tablespoons fresh parsley (chopped)
- 300ml tomato passata
- 100g grated Emmental or Gruyère cheese
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step-By-Step Directions
- Clean the squid tubes and set aside; finely chop the tentacles.
- Soak breadcrumbs in milk for 5 minutes then squeeze out excess moisture.
- In a bowl, combine chopped tentacles, soaked breadcrumbs, egg, minced garlic, shallot, and parsley; season with salt and pepper.
- Carefully stuff each squid tube with the mixture using a small spoon or piping bag, leaving 1cm at the top to secure with a toothpick.
- Heat olive oil in a pan and sear the stuffed squids for 2 minutes per side until lightly browned.
- Arrange the squids in a buttered baking dish in a single layer.
- Pour the tomato passata evenly over the squids and sprinkle with the grated cheese.
- Bake in a preheated oven at 200°C (390°F) for 25 to 30 minutes until the sauce is bubbling and the cheese is gratinéed.
How to Serve It
Serve this hot right out of the baking dish. It pairs beautifully with a side of crusty French bread. You can also serve it over a bed of fluffy rice. This makes for a satisfying weekend meal that feels special. Your guests will love the bubbling cheese topping and rich sauce.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat them gently in the oven to keep the texture right. Avoid using the microwave as it can make squid rubbery. This dish is best enjoyed fresh from the oven for peak flavor. You can prep the filling a few hours in advance.
Make It Even Better (Pro Tips)
- Do not overstuff the squid or they might burst while cooking.
- Always secure the tops with a toothpick to keep the filling inside.
- Use fresh flat-leaf parsley for the brightest Mediterranean flavor.
- Pat the squid tubes completely dry before searing for better browning.
- Add a pinch of dried thyme to the sauce for extra winter warmth.
- Choose a high-quality Gruyère for the most flavorful cheese crust.
Easy Ways to Change It Up
- Add a pinch of red pepper flakes for a spicy kick.
- Mix half a cup of cooked rice into the stuffing for bulk.
- Swap Emmental for sharp white cheddar for a different flavor profile.
- Stir some fresh spinach into the tomato sauce before baking.
Quick Questions
Can I use frozen squid for this?
Yes, you can use frozen squid tubes and tentacles. Just make sure to thaw them completely and pat them dry first.
How do I know when the squid is done?
The squid should be opaque and the filling should feel firm. The cheese topping will be golden and the sauce bubbling.
What if I don’t have passata?
You can use crushed tomatoes or even a high-quality marinara sauce. Passata just gives a smoother texture to the gratin.
I hope you enjoy this comforting seafood dish as much as I do. It is a true Mediterranean classic that never fails. Happy cooking!
— Ethan
Stuffed Squid Gratin
Ingredients
Method
- Clean the squid tubes and set aside; finely chop the tentacles.
- Soak breadcrumbs in milk for 5 minutes then squeeze out excess moisture.
- In a bowl, combine chopped tentacles, soaked breadcrumbs, egg, minced garlic, shallot, and parsley; season with salt and pepper.
- Carefully stuff each squid tube with the mixture using a small spoon or piping bag, leaving 1cm at the top to secure with a toothpick.
- Heat olive oil in a pan and sear the stuffed squids for 2 minutes per side until lightly browned.
- Arrange the squids in a buttered baking dish in a single layer.
- Pour the tomato passata evenly over the squids and sprinkle with the grated cheese.
- Bake in a preheated oven at 200°C (390°F) for 25 to 30 minutes until the sauce is bubbling and the cheese is gratinéed.
