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Weekend Recipe: Grilled Stuffed Squid

Grilled stuffed squid all year long!
Grilled stuffed squid all year long!
Image Credit: Jay Lirag

Covid has definitely upped our cooking game. Amidst all of the angst in the world, we are thriving in our kitchen and finding joy in planning and cooking exciting meals and experimenting with new methods and ingredients. We also are throwing seasonal cooking aside some nights and transforming a summertime dish to an anytime dish.

This grilled stuffed squid is so delicious and really could not be easier. Finding whole squid bodies might be a little challenging but best to go to your local fishmonger or nearest Asian market.

Turn up the music, pour some delicious wine and cook up a storm!

Stuff the squid tubes and then secure the opening with a toothpick.
Stuff the squid tubes and then secure the opening with a toothpick.
Image Credit: Jay Lirag

Grilled Stuffed Squid
Serves 4

For the squid:
4 medium or 8 small squid, cleaned
2 cups buttermilk

For the stuffing:
¼ cup olive oil
½ cup onion, finely chopped
2 cloves garlic, minced
1/4 cup prosciutto, chopped
1 cup breadcrumbs
1/8 cup freshly squeezed lemon juice 
2 Tbsp parsley, chopped
1 egg
salt and pepper
Optional: (add 1/4 tsp smoked paprika to stuffing)

To drizzle:
Good olive oil

In a medium bowl soak the squid in buttermilk for an hour.

In a frying pan on medium low sauté the onion until tender (approximately 5 minutes) and then stir in the garlic, prosciutto and breadcrumbs. Stir for a minute or two or until well blended and then add the lemon juice, parsley and salt and pepper to taste. Let cool.

In a medium bowl, gently beat the egg and then transfer the cooled stuffing mixture and combine. 

Preheat the grill to medium high heat .

Rinse the squid and pat dry. Using a spoon stuff the squid with the filling and then close the opening with a toothpick skewer. Brush each side with olive oil and season with salt and pepper. Grill the squid for approximately 4 minutes per side or until light grill marks appear and then turn once.

Arrange the squid on a serving dish and drizzle with olive oil and lemon and sprinkle with chopped parsley.


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