Braised Sicillian Stuffed Squid

Laura Sharrad

This recipe is brought to you with the help of our friends at Ocean Spray


  • 100ml olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely sliced
  • 100g sourdough breadcrumbs
  • 100g Panko
  • 4 tbsp salted capers, rinsed
  • 4 anchovies
  • 1 bunch continental parsley, leaves and stalks chopped separately
  • 700ml sugo
  • 1/4 cup ocean spray craisins
  • 2-4 cleaned squid tubes, depending on size
  • Salt and pepper
  • Lemon Wedges 


  1. Preheat oven to 180*C fan-forced.
  2. Place 20ml olive oil into a pan. Add onion, salt and pepper, garlic, anchovies and parsley stalks.
  3. In a mixing bowl, add breadcrumbs, panko, capers, parsley leaves and craisins.
  4. Add onion mixture to the pan and add remaining olive oil. Mix well.
  5. Stuff the squid tubes with mixture, pushing down and leaving about 1 inch at the top empty. Pierce the top with a toothpick to seal.
  6. Pour sugo into an oven-proof baking dish and add stuffed squid, leaving the tops uncovered. Season squid tops with olive oil, salt and pepper. Place into a preheated oven and bake for 15 mins.
  7. Garnish with extra chopped parsley leaves.
  8. Serve with lemon wedges and bread.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!