Squid stuffed with ground beef


  • 450 g whole squid, with 10 cm long tubes
  • 100g ground beef
  • 2 grated red or yellow onions
  • 100 g of white rice
  • 1 egg
  • 2 tablespoon(s) finely chopped flat-leaf parsley
  • 2 tablespoon(s) chopped coriander
  • 1 pinch of ground caraway or cumin
  • 3 tablespoon(s) of olive oil
  • 2 cloves of garlic, chopped
  • 3 tomatoes without skin, cut in half crosswise and grated
  • 1 tablespoon(s) double tomato paste
  • 1 teaspoon(s) sweet paprika
  • 1 sprig of thyme
  • 1 bay leaf
  • salt and pepper


  1. Clean the squid. Remove the tentacles and reserve them. Remove the feather inside the tubes, and the remaining insides. Wash them carefully and set aside. Finely chop the tentacles.

  2. Put them in a salad bowl. Add the ground beef, half the onions, rice, egg, parsley, coriander and caraway, salt and pepper. Mix.

  3. Stuff the tubes with this preparation, then secure them with a toothpick.

  4. Heat the oil in a large frying pan over medium heat, then brown the remaining onion.

  5. 5 minutes, until tender. Add the garlic, then the tomatoes, the tomato paste and 4 tbsp. tablespoons of water, paprika, thyme and bay leaf. Add salt and pepper. Reduce heat to low and cook for 10 minutes.

  6. Add the stuffed squid, pour 30 cl of water, partially cover and simmer for 45 minutes.

  7. Uncover and cook for about 15 minutes, until the rice inside the tubes is tender and the sauce has reduced.

  8. Arrange the stuffed squid on a serving plate, top with sauce, cut into slices and serve with bread.

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