Squid stuffed with potatoes and olives

Squid stuffed with potatoes and olives

Squid stuffed with potatoes and olives

Preparation time: 40 minutes + 45 minutes cooking
Recipe for: 4 persons
Complexity: 2/5

Main ingredients: squid


• 4 squid (approx. 600 g)
• 45 g soft bread, crusts discarded
• 25 g breadcrumbs
• 1 clove garlic
• 120 g potato, peeled and diced
• parsley
• 30 g white wine
• 30 g extra virgin olive oil
• salt


• 400 g potatoes
• 1 teaspoon capers
• 40 g black olives
• 30 g white wine
• 40 g extra virgin olive oil
• 1 tablespoon breadcrumbs


1. Clean the squid and remove the tentacles.

2. Fry the garlic (whole) and the chopped parsley in oil, then add the chopped tentacles.

3. Brown and simmer with the white wine. Season with salt. Cover with a lid, add the finely diced potatoes (and a little water if needed) and cook for 20 minutes.

4. Once this time period has elapsed, add the soft bread with the crusts removed.

5. Remove from the heat, take out the garlic and add the breadcrumbs (you should be left with a compact mixture). Use this mixture to stuff the squid, then close up the ends with wooden cocktail sticks.

6. Arrange the stuffed squid on the oven tray, along with the diced potatoes, capers and olives. Drizzle with oil.

7. Sprinkle with the white wine and add a ladle of water. Top the squid with 1 tablespoon of breadcrumbs and a little chopped parsley. Season with salt.

8. Put the tray in the oven and bake at 180° until cooked. This should take approximately 25 minutes. Serve the stuffed squid with the potatoes, olives and capers.