My dad’s recipe for Stuffed squids in tomato sauce.

When I was a child, I hated this dish. My father used to make it from time to time. He used to buy bigger versions of squid than the ones I’m using here.
Fast forward, now I like this recipe and I can even eat the stuffed squids either hot or cold.
In fact, you can serve these stuffed squids as appetizers, or tapas style, sliced. Or you just serve them the way they come out of the oven as a main dish.


You can adjust the stuffing to your liking.

So here is my dad’s recipe.

Serves 2 people
Prep: 20 min – Cooking time: 30 min
  •  6 squids or calamari, medium-size, with tentacles, peeled and rinsed
  •  6 sliced ​​button mushrooms (optional)
  • 3 tbsps peeled shrimp (optional)
  • 1 tbsp of olive oil
  • ½ cup long grain rice, cooked al-dente (or semi-cooked)
  • 1 tbsp chopped parsley and cilantro
  • Salt and pepper
  • 1 ½ cup milk or buttermilk
  • 2 tbsps of olive oil
  • 1 ½ cups tomato pulp, grated
  • 2 cloves of garlic, crushed
  • 1 tbsp of chopped parsley
  •  2 tbsp of chopped coriander .
  •  Salt and pepper
  •  1 cup of water
  •  ½ small onion, chopped
  •  1 bay leaf
  •  1 tbsp of tomato paste
  •  ½ tsp of turmeric
  • A good pinch of saffron threads
  • A pinch of sugar (if the tomatoes are acidic) ½ tsp of cayenne, or smoked paprika, or sweet paprika (optional)
Macerate the cleaned and peeled squids in buttermilk or milk, preferably overnight. This will give you tender (or octopus) when you bite in them, not rubbery.

The next day, wash and drain. Pat-dry the squids pockets. Chop the tentacles into small pieces.

Preheat oven to 200 degrees C.


Prepare the sauce

Sauté the onion, mushrooms and tentacles in hot oil. Add the remaining ingredients for the sauce and cover. Let reduce over medium heat for 10-20 minutes. Discard the bay leaf. Season and stir in the shrimps. Turn off the heat.

Mix the semi-cooked or at least al-dente cooked rice with 3 to 4 tbsp of this sauce and set aside.

Fill to ¾ of each squid with the stuffing; use a spoon. Seal them with a toothpick.
Pour some of the tomato sauce in the baking dish. Align the stuffed squid. Pour the remaining sauce over.

Bake for about 20 minutes. Do not let the squids dry in the oven, spread the sauce over from time to time.

Garnish with chopped parsley, a dash of olive oil before serving.

A note on stuffing: if you over-stuff the squids, they’ll burst. It’ll be still tasty, but not good-looking, just like this one down here:
There are other reasons why I miss my dad, but one of them will be his cooking.

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

2 thoughts

  1. I don't think I've ever cooked with squid before… Of course, I've used the pre-cut rings and stuff, but it doesn't beat fresh squid. Great idea for a dish… I guess you can get really adventurous with the stuffing 🙂 Thanks for sharing Nada – looks yummy!

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