Italian Stuffed Squid Hoods

Total Time
Prep 10 mins
Cook 5 mins

Simple and just so tasty based on a recipe from a Good Taste Magazine

Ingredients Nutrition


  1. Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper.
  2. Spoon the mixture into the squid hoods and close the ends with toothpicks to secure.
  3. Lightly spray with oil.
  4. Preheat a grill pan or frypan preferably non stick and cook the squid heads for about 2 mins each side till cooked but be careful not to overcook or they will be tough.
  5. Divide the lettuce leaves among 4 serving plates.
  6. Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.
Most Helpful

This is one of my favourites now. The only change I have made is adding a little bit of white wine to the stuffing. Thanks for the great recipe!

quillamon July 09, 2009

Perhaps with the feta and kalamata olives, it should be called GREEK Stuffed Squid Hoods ? Whatever you call it,this is a very unusual but delicious dish. I had stuffing enough for 8 squid (which will of course depend on the size of your squid) and I packed it so tightly that about a third of it expanded and pushed out during cooking-- so you actually could stuff quite a few more. The stuffing itself would be good for stuffed mushrooms as well, I think. Or you could simmer the squid in a tomato sauce and serve them whole . . . thinking of lots of possibilities, all of them tasty. Thanks for posting !

FlemishMinx July 19, 2004