Oven-Baked Stuffed Squid with Creamy Potato Filling

Oven-Baked Stuffed Squid (Totani Ripieni al Forno)
Category: Main Course | Servings: 4

This oven-baked stuffed squid recipe, known as “Totani Ripieni al Forno,” combines tender squid with a flavorful stuffing made from mashed potatoes, fresh herbs, and aromatic spices. The balance of textures, from the delicate squid to the creamy filling, creates a memorable dish perfect for a family dinner or special occasion. This recipe offers a step-by-step guide on how to achieve that perfect bite.

Ingredients

Instructions

1. Prepare the Potatoes:
   Start by preparing the potatoes. Place them in a pot of cold water and bring to a boil. Let them cook for about 20-30 minutes or until they are tender enough to be pierced easily with a fork. If you want to speed up the cooking process, use a pressure cooker. Once cooked, set the potatoes aside to cool slightly. When they are manageable to handle, peel them and set aside.

2. Prepare the Bread:
   While the potatoes are cooking, remove the crust from the bread and tear it into small pieces. Soak the bread in the milk for a few minutes until it softens. Then, gently squeeze out any excess milk and set the soaked bread aside.

3. Clean the Squid:
   Begin cleaning the squid. First, remove the squid’s head and side fins, cutting them off with a knife. Make sure to rinse the squid thoroughly under cold water, both inside and out, to remove any impurities. Keep the tentacles for later use.

4. Cook the Tentacles and Fins:
   In a pan, heat a tablespoon of extra virgin olive oil over medium heat. Add the finely chopped spring onion and a pinch of marjoram. Sauté for a minute or two until the onion softens. Then, add the chopped tentacles and fins, stirring frequently to ensure they cook evenly. Let the excess water released by the squid evaporate completely, and set the cooked mixture aside.

5. Prepare the Stuffing:
   In a large mixing bowl, mash the cooled potatoes with a fork or potato masher until smooth. Add the soaked bread, cooked squid mixture (tentacles and fins), grated Parmigiano Reggiano, freshly grated turmeric, salt, pepper, and one whole egg. Mix everything together thoroughly until the stuffing is well combined.

6. Stuff the Squid:
   Preheat your oven to 180°C (350°F), setting it to static (conventional) mode. Lightly grease a small baking dish large enough to hold all four stuffed squid. Carefully stuff each squid with the prepared filling, making sure to pack it tightly, but leaving enough space at the top to seal the opening. Arrange the stuffed squid in the baking dish, placing them next to each other.

7. Season the Squid:
   Drizzle a little extra virgin olive oil over the stuffed squid, and season them with salt and pepper to taste. Sprinkle some fresh dill over the top of the squid for a fragrant finish.

8. Bake the Stuffed Squid:
   Place the baking dish in the preheated oven and bake the squid for about 25-30 minutes, or until the squid are tender and the stuffing is golden and cooked through.

9. Finish and Serve:
   Once the squid is cooked, remove it from the oven and let it rest for a few minutes before serving. Serve the stuffed squid hot, with a drizzle of natural plain yogurt and fresh cream for a creamy finish. You can also serve it with a light salad or a side of roasted vegetables for a complete meal.

Nutritional Information (Per Serving)

This stuffed squid recipe is a satisfying, nutritious meal that combines fresh ingredients with traditional flavors. The tender squid contrasts beautifully with the creamy, spiced stuffing, making it a dish that is sure to impress both family and guests alike. Enjoy this elegant main course as part of a special meal or as an everyday delight.