Baked Spicy Squid

    1 hour 45 minutes

    Perfect as an appetizer or as part of a main; squid is stuffed with a tasty raisin and pine nut combination then cooked in a rich tomato and white wine sauce.

    43 people made this

    Serves: 4 

    • 1 cup (250ml) water
    • 1/2 cup (90g) uncooked white rice
    • 3 squid
    • 1/4 cup raisins
    • 1/4 cup pine nuts
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves crushed garlic
    • salt and pepper, to taste
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 4 cloves crushed garlic
    • 2 teaspoons chilli flakes
    • 2 teaspoons dried oregano
    • 2 (400g) tin chopped tomatoes
    • 2 anchovies, finely chopped
    • 1/2 cup (125ml) white wine
    • salt and pepper to taste

    Preparation:45min  ›  Cook:1hour  ›  Ready in:1hour45min 

    1. Preheat oven to 180 degrees C. Lightly grease one 20x30cm baking dish. In a saucepan bring 1 cup (250ml) water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
    2. Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the coloured skin from the body. Rinse under cold water and set aside.
    3. In small bowl combine the rice, raisins and pine nuts.
    4. Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium frypan. Cook until soft. Add the chopped squid tentacles and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
    5. In a large frypan saute the onion and 4 cloves garlic until soft. Stir in the chilli flakes and oregano. Add the tomatoes with juice, anchovies and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
    6. Stuff the squid with the rice mixture and seal ends with toothpicks. Place squid in the baking dish. Pour tomato sauce over all and bake for 1 hour.

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    Reviews in English (20)


    This was spectacular! I used already cleaned squid. I didn't have stewed tomatoes so I used diced canned tomatoes and I didn't have anchovy paste but I did have a can of anchovies so I took 4 of them and just smushed them up. The little bit of sweet and spicy was wonderful. Don't be overwhelmed by the ingredient list, it was very easy to make.  -  05 Mar 2005  (Review from Allrecipes USA and Canada)


    Followed this recipe except my clean & frozen squid bodies didn't have tentacles to chop. I chopped some end pieces and mixed them into the stuffing, but it added nothing. Maybe tentacles would have added some chew, but really unnecessary. I was blown away how good this simple sauce was and can't wait to apply it to pasta dishes. My wife said we should make this for company. Could be a tough sell over the phone. "I bought too much squid. How about coming over..." Don't cut the cooking time short or the squid will be tough.  -  20 Sep 2008  (Review from Allrecipes USA and Canada)


    Very good. You have to use thicker squid. One was thick and held well. The other was thin and broke during cooking. Fun recipe.  -  28 Jun 2006  (Review from Allrecipes USA and Canada)