This tried and true recipe for stuffed squid or calamari is hands down the best I’ve ever tasted. Marinated and stuffed with a savory traditional Newfoundland style dressing.
The squid is then cooked for just the right amount of time. This recipe is sure to be a crowd pleaser and will have your family and friends coming back for more time and time again; Not to mention how impressed they will be with your amazing culinary skills.
Served hot or cold its truly delicious it so moist and tender you can cut it with a fork. Don’t be intimidated to try this recipe out. I promise you won’t be disappointed. I’ve also included a video tutorial so you can be sure it will turn out fantastic.
This particular squid was caught in the Bay de Verde area of the Atlantic ocean. A small picturesque fishing community not too far from where we live. Its so beautiful there; here’s a few pics taken by a friend of ours.
The picture above shows the Quinlan Brothers fish plant where my husband worked for many years. Here’s another pic also taken by Annette.
Absolutely beautiful. Squid are funny looking sea creatures with tentacles most times they have 2 tentacles and 8 arms. Some squid even have special cells which allow them to change color.
They also have a tough beak which allows them to catch and then kill their prey. Pretty cool looking too! Did you know that squid have 3 hearts? Amazing! Perhaps they should give one to the Grinch lol. Here’s a few pics we took while cleaning the squid.
You can see the tentacles in the above photo, pretty cool!
As you can see, they are quite long this cutting board is big!
In the picture above, you can clearly see their beak which they use for catching and eating their prey!
Pretty cool, most people eat both the tubes and the tentacles. I prefer the tubes either stuffed or in rings deepfried with a crispy coating like this:
Watch me make these yummy stuffed squids in this video tutorial. Recipe to follow:
Wasn’t that nice and easy? For this recipe you will need the following ingredients:
- 6 -8 squid tubes cleaned
- Worcestershire sauce
- 5-6 cups of bread crumbs
- 1 small onion
- 4-5 Tablespoons real butter
- 2 Tablespoons Mt. Scio Savoury
- salt and pepper to taste
- pinch of chicken boullion optional
- pork scruncions or oil
After squids are cleaned marinate them in Worcestershire sauce for several hours. Mine were in for about 5-6 hours. Sauté onions over medium heat until soft and translucent. Remove from heat then in a baking sheet place a few pieces of fat pork scruncions. Alternately you can use oil like a good olive oil.
Place bread crumbs, salt, pepper, savory, and chicken bullion in a large bowl. Add softened onions with the butter mix until well combined
Dry squid with a paper towel. You dont want to have any water in there.
Stuff each tube with dressing aka stuffing. Making sure not to over stuff. about 3/4 full is plenty. If you over stuff the squid they will burst apart on you in the oven and you won’t have nice slices when cooled.
Its best to stuff each one over the bowl like I did such that you don’t make too much mess.
As each tube is stuffed, place a toothpick through the bottom and then place it on top of the pork scruncions or oil. Continue drying, stuffing and placing in pan until its full.
Cover with foil and bake in a preheated 350 degree oven for about an hour. Remove foil and cook for another 5-10 minutes so they brown nicely on top.
If you plan on slicing these please allow to cool they look much prettier.
I sure hope you enjoyed this recipe and give it a try for yourselves. As I started earlier its truly the best stuffed squid I have ever tasted.
Please note, if you are having difficulty finding Worcestershire sauce you can also marinate them in one can of carnation evaporated milk mixed with 2 tablespoons of lemon juice. enjoy!
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As usual I will share links to my favorite ingredients:
the Savory was Mt. Scio find it here:
The pork scruncions are a Newfoundland favorite. Its basically back fat from pork cut in little cubes. Find it here:
Last but not least the Worcestershire sauce. No idea why that’s so hard to pronounce or spell lol I usually buy the big jug at Costco find it here: