Stuffed squid in tomato and wine sauce with rice
Squid stuffed with their own chopped tentacles, serrano ham, hard-boiled egg and breadcrumbs, then braised slowly in an onion, tomato and white wine sauce until tender. Served with white rice; they are also made in their own ink.
- 1 h 35Time
- 51 minHands-on
- 4Portions
- ≈ €4.20per portion
- 770kcal per portion
Ingredients for 4 portions
- 2Eggs
- 1 kgSquid (raw), 8 medium, cleaned, with tentacles
- 2 tbspOlive oil, for the filling
- 1Yellow onion, finely chopped, for the filling
- 1 cloveGarlic, finely chopped, for the filling
- 60 gProsciutto, diced
- 3 tbspBreadcrumbs
- 2 tbspParsley, chopped
- to tasteSalt
- to tasteBlack pepper
- 2 tbspPlain flour
- 3 tbspOlive oil, for the sauce
- 1Yellow onion, chopped, for the sauce
- 2 clovesGarlic, chopped, for the sauce
- 150 mlWhite wine
- 400 gCrushed tomatoes
- ≈ 200 mlWater
- 1Bay leaf
On the side
- 250 gRice
Method
- Boil the eggs for 10 minutes and cool them in cold water.
- Meanwhile, cut the tentacles and fins from the squid bodies and chop them finely. Rinse the bodies well inside and pat dry.
- Heat the oil in a frying pan and gently cook the onion and garlic for 6 minutes. Add the chopped tentacles and the ham and cook for 4 minutes more.
- Peel and chop the eggs. Take the pan off the heat and mix in the egg, breadcrumbs and parsley. Season with salt and pepper.
- Fill the squid two-thirds full without packing it in (they shrink as they cook) and close each one with a cocktail stick.
- Season the outside of the squid, dust with the flour and brown them all over in the oil in a casserole for 3–4 minutes. Lift them out.
- In the same oil, gently cook the onion and garlic for 8 minutes. Pour in the wine and let it bubble for 2 minutes, then add the tomatoes, water and bay leaf.
- Return the squid to the sauce, cover and simmer gently for 40 minutes, until tender when pierced.
- Meanwhile, cook the rice in plenty of salted water for 16–18 minutes and drain.
- Remove the cocktail sticks and serve the squid whole or sliced, with the sauce and the rice.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
