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Stuffed squid with tomato sauce

Stuffed squid with tomato sauce

Total Time
1 hr
20 min
40 min


Olive oil

1 tbs

Calamari or squid, raw

800 g, (12 small), whole cleaned, tentacles reserved and finely chopped


2 clove(s), crushed


1 small, finely chopped, fronds reserved


1 medium, finely chopped

Brown rice microwave packet

250 g

Fresh lemon rind

1 tbs, finely grated

Reduced fat feta cheese

70 g, crumbled

Tomato passata

700 g, garlic and onion variety

Fresh basil

¼ cup(s), torn, plus extra small leaves to garnish


  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook chopped tentacles, garlic, chopped fennel and zucchini, stirring, for 5 minutes or until fennel has softened. Transfer to a bowl to cool.
  2. Heat rice following packet instructions. Add rice, reserved fennel fronds, rind and feta to fennel mixture. Mix well. Spoon rice stuffing into squid hoods, securing ends with toothpicks.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook squid, turning, for 3–4 minutes or until browned. Add passata and torn basil and bring to the boil. Reduce heat and simmer, covered, turning squid occasionally, for 30–35 minutes or until squid is tender. Serve with extra basil.


TIPS: • Ask your fishmonger to clean the squid for you, which includes removing the ink sac, head, beak (hard mouth), fins, backbone and mottly skin. If you use uncleaned squid you will need to buy 1.1kg. • Add it: Baby rocket leaves and lemon wedges to serve. • Swap it: Whole squid for 8 calamari tubes and use 8 peeled green prawns (chopped) instead of tentacles for filling in Step 1.