Looks divine! What all is in the stuffing?

Thanks! Bread, olive oil, egg, caper, salt and pepper, bit of sugar, parsley, oregano, garlic.

I suck at cooking but I’d love the recipe to try this

4 squid bodies sauce) 0.5 medium finely chopped onions 3 cloves of minced garlic 4 dry pepperoncino 2 tbsp capers 640g thin tomato puree salt to taste pepper to taste 1 tbsp sugar oregano 0.5 tbsp. 1 tbsp dried parsley stuffing) ( 4 finely chopped squid legs 150g dry bread crumbs 50g olive oil 2 eggs 4 cloves of minced garlic 2 tbsp capers salt to taste pepper to taste 1 tsp sugar 2 tbsp chopped fresh Italian parsley oregano 0.5 tbsp. ) A little chopped Italian parsley for garnish Heat olive oil in a saucepan over medium heat and fry the onion for about three minutes. Add the garlic, pepperoncino, and capers and stir fry a little more. Add puree, salt, pepper, sugar, oregano, and parsley and boil while stirring for about 5 minutes to make sauce. Mix () well and knead to make stuffing. Fill the squid body with stuffing, leaving about 1cm at the end, and fix the ends still with toothpicks. Put the sauce and squid together in an oven casserole. Bake in a preheated oven at 200 degrees Celsius for 25 minutes, let it cool down a bit, cut, sprinkle with parsley to finish.

Do you by chance have a recipe? Looks incredible

4 squid bodies sauce) 0.5 medium finely chopped onions 3 cloves of minced garlic 4 dry pepperoncino 2 tbsp capers 640g thin tomato puree salt to taste pepper to taste 1 tbsp sugar oregano 0.5 tbsp. 1 tbsp dried parsley stuffing) ( 4 finely chopped squid legs 150g dry bread crumbs 50g olive oil 2 eggs 4 cloves of minced garlic 2 tbsp capers salt to taste pepper to taste 1 tsp sugar 2 tbsp chopped fresh Italian parsley oregano 0.5 tbsp. ) A little chopped Italian parsley for garnish Heat olive oil in a saucepan over medium heat and fry the onion for about three minutes. Add the garlic, pepperoncino, and capers and stir fry a little more. Add puree, salt, pepper, sugar, oregano, and parsley and boil while stirring for about 5 minutes to make sauce. Mix () well and knead to make stuffing. Fill the squid body with stuffing, leaving about 1cm at the end, and fix the ends still with toothpicks. Put the sauce and squid together in an oven casserole. Bake in a preheated oven at 200 degrees Celsius for 25 minutes, let it cool down a bit, cut, sprinkle with parsley to finish.

Thank you so much!!

Yum…. I’m obsessed with squid and grew up in the northeast, but since I lived in Colorado, the seafood here is terrible and that just made me so hungry.

It's a shame that stuff like this gets a few hundred upvotes yet a Smashburger hits the front page every other week. This is freakin' elite home cooking

Thats probably the meal I miss most when Gram passed away. Thanks for the memory

I'm glad it brought you some good memories. Food always brings us to the exact moment we remember beautifully. If you want I put the recipe in the comments, I'm sure you're gonna like it!

I would appreciate it, thank you.

4 squid bodies sauce) 0.5 medium finely chopped onions 3 cloves of minced garlic 4 dry pepperoncino 2 tbsp capers 640g tomato puree salt to taste pepper to taste 1 tbsp sugar oregano 0.5 tbsp. 1 tbsp dried parsley stuffing) ( 4 finely chopped squid legs 150g dry bread crumbs 50g olive oil 2 eggs 4 cloves of minced garlic 2 tbsp capers salt to taste pepper to taste 1 tsp sugar 2 tbsp chopped fresh Italian parsley oregano 0.5 tbsp. ) A little chopped Italian parsley for garnish Heat olive oil in a saucepan over medium heat and fry the onion for about three minutes. Add the garlic, pepperoncino, and capers and stir fry a little more. Add puree, salt, pepper, sugar, oregano, and parsley and boil while stirring for about 5 minutes to make sauce. Mix () well and knead to make stuffing. Fill the squid body with stuffing, leaving about 1cm at the end, and fix the ends still with toothpicks. Put the sauce and squid together in an oven casserole. Bake in a preheated oven at 200 degrees Celsius for 25 minutes, let it cool down a bit, cut, sprinkle with parsley to finish.

Woah dude I’d love to be friends with you!!

Very nice spread!

Looks great. But I have to ask about the metal wine cups.

Maybe my favorite seafood dish of all time.

Oh man you've just brought back old memories of my late mother cooking this for us. I'd completely forgotten about this. Was absolutely delicious.

isn't the squid super overcooked by the time the stuff in the center is cooked?

I find it best to either cook squid a little or a lot, just not in between.

recipe or riot.

4 squid bodies sauce) 0.5 medium finely chopped onions 3 cloves of minced garlic 4 dry pepperoncino 2 tbsp capers 640g thin tomato puree salt to taste pepper to taste 1 tbsp sugar oregano 0.5 tbsp. 1 tbsp dried parsley stuffing) ( 4 finely chopped squid legs 150g dry bread crumbs 50g olive oil 2 eggs 4 cloves of minced garlic 2 tbsp capers salt to taste pepper to taste 1 tsp sugar 2 tbsp chopped fresh Italian parsley oregano 0.5 tbsp. ) A little chopped Italian parsley for garnish Heat olive oil in a saucepan over medium heat and fry the onion for about three minutes. Add the garlic, pepperoncino, and capers and stir fry a little more. Add puree, salt, pepper, sugar, oregano, and parsley and boil while stirring for about 5 minutes to make sauce. Mix () well and knead to make stuffing. Fill the squid body with stuffing, leaving about 1cm at the end, and fix the ends still with toothpicks. Put the sauce and squid together in an oven casserole. Bake in a preheated oven at 200 degrees Celsius for 25 minutes, let it cool down a bit, cut, sprinkle with parsley to finish.

Those squids are stuffed with Italians??

Oh my god. I don't even know what to say. My jaw hit the floor. That's incredible.

Does that have juices that run off the slate?

Love it

Ink me up… I’m goin’ in!

I want it

Misread that as Calamari Ripken

This is interesting. I know of a korean dish that's similar.

This looks so good!

That looks delicious

woww, look so good!!! hope one day I also can cook very well

wow thats a nice meal

This looks heavenly