Description
This Savory Shrimp Stuffed Squid in Tomato Sauce is a delightful seafood dish perfect for dinner. Tender squid tubes are filled with a flavorful shrimp stuffing, lightly battered and pan-fried to a golden crisp, then simmered in a rich, aromatic tomato sauce. Finished with crispy fried tentacles and fresh parsley garnish, this recipe combines fresh seafood flavors with a comforting Italian-inspired tomato base.
Ingredients
Scale
For the Tomato Sauce
- 2 tablespoons Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 can Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Oregano
- 1 tablespoon Basil
- 1/2 teaspoon Pepper Flakes
- Salt and Pepper, to taste
- 1/2 cup Wine
For the Shrimp Stuffing
- 1 pound Shrimp, peeled and deveined
- 1 large Egg, beaten
- 1 cup Bread Crumbs
- Salt and Pepper, to taste
For the Squid
- 4 Squid (calamari), cleaned
- 1 cup Drake’s Batter Mix (for coating tentacles)
- Olive Oil (for frying)
- Parsley, chopped, for garnish
Instructions
- Prepare the Tomato Sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add the diced onion and minced garlic, and sauté until light brown and fragrant, about 5 minutes. Stir in canned tomatoes, tomato paste, oregano, basil, pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 10 minutes. Add the wine and stir to combine.
- Make the Shrimp Stuffing: In a food processor, puree the shrimp until smooth. Transfer to a mixing bowl and stir in the sautéed onion and garlic mixture (reserve some for sauce), beaten egg, and bread crumbs. Mix well until fully combined.
- Stuff the Squid: Carefully fill each cleaned squid tube with the shrimp stuffing, leaving about an inch space at the top to prevent bursting. Secure the opening with a toothpick to keep the stuffing inside.
- Batter and Brown the Stuffed Squid: Lightly dust the stuffed squid with Drake’s batter mix. Heat olive oil in a pan over medium-high heat. Brown each squid on all sides for 2-3 minutes until golden brown.
- Simmer Squid in Tomato Sauce: Transfer the browned squid and any leftover tentacles to the simmering tomato sauce. Cover and cook over low heat for 20 minutes to allow flavors to meld and squid to become tender.
- Fry Remaining Tentacles: In the last 10 minutes of simmering, coat the remaining tentacles in Drake’s batter mix and fry them in hot oil until crispy, about 3-4 minutes. Drain on paper towels.
- Serve: Arrange the stuffed squid on a serving platter, spoon the rich tomato sauce over the top, sprinkle with the crispy fried tentacles, and garnish with chopped fresh parsley. Serve warm for a delicious seafood dinner.
Notes
- Ensure not to overfill the squid to avoid bursting during cooking.
- Use fresh or thawed shrimp for the best texture in the stuffing.
- Adjust the amount of pepper flakes according to your preferred spice level.
- The wine in the sauce enhances the depth of flavor; substitute with seafood stock if preferred.
- Keep an eye on the squid while frying to prevent overcooking and ensure tenderness.
- Can be served with crusty bread or a side of pasta to complement the tomato sauce.
