Squid Stuffed with Beef and Tomato Sauce
From Feb 19, 2026
Mediterranean cuisines have always had a fondness for cephalopods. Here is my recipe for squid stuffed with beef and tomato sauce
a reminder of my Italian roots.
Preparation time: 2 hours
Cooking time: 30 minutes
INGREDIENTS
METHOD
Wash and clean the squid, then set aside.
Finely chop the shallot, crush the garlic, and sweat them in a casserole dish. Add the sun-dried tomatoes cut into small pieces. Chop the parsley.
In a bowl, combine the meat, the cooked shallot and garlic, the chopped parsley, the thyme, the breadcrumbs previously soaked in milk, and the whole egg. Mix and season. Stuff the squid tubes with this filling.
Brown in a pan, then finish cooking in the oven at 170 °C for 25 minutes with the tomato sauce and rosemary.
Chef’s note:
A dish of Italian origin, widely enjoyed in the Endoume district.
a reminder of my Italian roots.
Squid Stuffed with Beef and Tomato Sauce
Serves 4Preparation time: 2 hours
Cooking time: 30 minutes
INGREDIENTS
- 2 large squid
- 300 g ground beef
- 50 g breadcrumbs
- 150 g milk
- 1 shallot
- 1 clove of garlic
- 30 g sun-dried tomatoes
- 1 sprig of rosemary
- 1 bunch of parsley
- 1 sprig of thyme
- 1 egg
- 300 g tomato sauce
- Passedat olive oil
- Salt, pepper
METHOD
Wash and clean the squid, then set aside.
Finely chop the shallot, crush the garlic, and sweat them in a casserole dish. Add the sun-dried tomatoes cut into small pieces. Chop the parsley.
In a bowl, combine the meat, the cooked shallot and garlic, the chopped parsley, the thyme, the breadcrumbs previously soaked in milk, and the whole egg. Mix and season. Stuff the squid tubes with this filling.
Brown in a pan, then finish cooking in the oven at 170 °C for 25 minutes with the tomato sauce and rosemary.
Chef’s note:
A dish of Italian origin, widely enjoyed in the Endoume district.
