Entree: Falkland Islands (Malvinas) – Central Culinary Region – Stuffed Squid (Whole squid filled with a savory breadcrumb and herb mixture, cooked in a light tomato and white wine sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 4 whole cleaned squid, approx. 6 oz (170 g) each (tubes and tentacles separated, bodies reserved for stuffing)
- 3 oz (85 g) streaky bacon, about 4 slices, finely chopped
- 1 cup (100 g) fresh breadcrumbs
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 1 large egg, beaten, approx. 2 oz (50 g)
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) crushed tomatoes
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (2 g) smoked paprika
- 1/2 tsp (2 g) dried oregano
- Salt and freshly ground black pepper to taste
- Toothpicks for securing squid
- Extra parsley and lemon wedges for serving

Instructions

1. Make the stuffing: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat; add chopped bacon and cook until starting to crisp, about 4 minutes. Add chopped onion and garlic and cook until softened, about 5 minutes.
2. Remove pan from heat and stir in breadcrumbs, parsley, smoked paprika, oregano, beaten egg, lemon juice, and salt and pepper; mix until combined and let cool slightly so it binds.
3. Stuff each squid tube with the breadcrumb mixture (do not overfill; leave room to close), then secure openings with toothpicks; reserve tentacles to chop and add to sauce or stuffing if desired.
4. In a large sauté pan, heat remaining 1 tbsp (15 ml) olive oil over medium-high heat; sear stuffed squid on all sides until lightly browned, 2–3 minutes per side.
5. Add white wine to deglaze the pan, then stir in crushed tomatoes and a splash of water if needed to loosen the sauce; bring to a gentle simmer, cover partially, and cook for 20–25 minutes until squid is tender and stuffing is cooked through.
6. Adjust seasoning with salt and pepper, remove toothpicks, and serve squid whole or sliced into rings, spooning sauce over and garnishing with extra parsley and lemon wedges.