Stuffed Squid with Lobster Sauce

  • Serves

    serves 4

Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.


  • 12 oz. dried cèpes
  • 1 12 lb. small squid, cleaned, with tentacles removed and reserved
  • 5 Tbsp. extra-virgin olive oil
  • 2 medium shallots, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 2 12 oz. white mushrooms, diced
  • 1 plum tomato, peeled, seeded, and diced
  • 3 Tbsp. finely chopped fresh parsley
  • Salt and freshly ground black pepper
  • 1 cup Lobster Stock
  • 14 cup Veal Stock
  • 1 Tbsp. butter


Step 1

Place cèpes in a small bowl, cover with hot water and set aside until soft, about 10 minutes, then drain, rinse, and finely chop. Reserve 12 whole squid. Finely chop remaining squid bodies. Heat 2 tbsp. oil in a medium skillet over medium heat. Add shallots and cook until fragrant, about 3 minutes. Add garlic, cèpes, and white mushrooms and cook, stirring, for 5 minutes, then add tomatoes and parsley. Cook, stirring, for 2 minutes more then stir in chopped squid. Cook until squid is firm, about 1 minute, then remove from heat, season with salt and pepper, and set aside to cool.

Step 2

Place lobster stock in a small saucepan and bring to a boil over high heat. Add veal stock and reduce by two-thirds, about 10 minutes. Reduce heat to medium-low, stir in butter, season with salt and pepper, and keep warm.

Step 3

Spoon 2–3 tbsp. squid mixture into each reserved body, pinning closed with a toothpick. Heat 2 tbsp. oil in a large skillet over medium-high heat. Cook stuffed squid, in batches, turning frequently, until golden, 3–6 minutes. Transfer to a large plate, cover with aluminum foil, and set aside. Wipe out skillet, add remaining oil, and sauté reserved tentacles until firm, about 1 minute. Remove toothpicks, arrange 3 stuffed squid on each plate, spoon sauce around, and garnish with tentacles and parsley sprigs if desired.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.