Entree: Falkland Islands (Malvinas) – Stuffed Squid (Whole squid stuffed with breadcrumb and herb filling, braised in tomato and wine sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 4 medium squid, cleaned, whole tubes and tentacles, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) pancetta or smoked bacon, finely chopped
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 large egg (50 g)
- 1 cup (100 g) fresh breadcrumbs (from day-old bread)
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (60 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) fish or chicken stock
- 2 tbsp (30 ml) lemon juice
- 1/4 tsp (1 g) black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) butter
- 2 tbsp (8 g) chopped parsley for garnish

Instructions

1. Reserve the squid tubes for stuffing and finely chop the tentacles. Pat squid tubes dry and set aside.
2. Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the pancetta and cook until fat renders and it begins to brown, about 4 minutes. Add the chopped onion and cook until soft, 5–7 minutes. Stir in garlic and chopped tentacles and cook 2–3 minutes more.
3. Remove pan from heat and stir in breadcrumbs, chopped parsley, egg, lemon juice, salt, and pepper until well combined. The mixture should hold together; add a tablespoon of water or stock if too dry.
4. Carefully stuff each squid tube with the filling, leaving about 1/2 inch (1 cm) space at the top to allow for expansion. Secure openings with toothpicks.
5. In a wide, deep skillet or shallow Dutch oven, heat the remaining 1 tbsp (15 ml) olive oil over medium-high heat. Sear the stuffed squid 2–3 minutes per side until lightly browned.
6. Deglaze the pan with the white wine, scraping any browned bits, then add crushed tomatoes and stock. Bring to a gentle simmer, reduce heat to low, cover, and braise for 20–25 minutes until squid is tender.
7. Remove stuffed squid to a serving platter. Stir butter into the sauce to finish and adjust seasoning. Spoon sauce over the squid, garnish with chopped parsley, and serve hot with boiled potatoes, rice, or crusty bread.