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Serves: 4

Stuffed Squid with Fennel Salad

Prep Time
30 min.
Cooking Time
14 min.
Prep Time
30 min.
Cooking Time
14 min.


Sicily Bread And Cheese Stuffed Squid 692X636Px 346X318
  • 4 Squids (400g)
  • 200g White bread
  • 200g Primo sale cheese
  • 1 Clove of garlic
  • 4 tbsp Parsley
  • 1 tsp Lemon zest
  • 4 tbsp Extra virgin olive oil
  • Sea salt
  • Pepper
  • 40g Raisins
  • 40g Pine nuts
  • 1 Fennel bulb
  • 2 Blood oranges
  • 2-3 Spring Onions (50g)
  • 50g Green olives
  • 6 tbsp Extra virgin olive oil
  • 1 tsp White wine vinegar
  • Salt


    Give this quick and easy dish a go. It’s perfect for a warm summer’s day.

    In the kitchen:
    • Clean out the heads of the squids. Remove the beaks, located at the junction of the tentacles. Rinse well and blot dry.
    • Cut off the tentacles and chop finely. Put them in a bowl.
    • Grate the bread, cheese and garlic and add it to the bowl.
    • Wash the parsley, chop it finely and mix it into the bowl.
    • Add the lemon zest, olive oil, salt and pepper to taste. Stir in the raisins and pine nuts.
    • Using a teaspoon, fill the heads of the squids with the filling. Close with a toothpick and set aside.
    • Now make the salad. Rinse the fennel, remove the outer leaves, cut in half and then in julienne strips.
    • Peel the oranges and cut into wedges – making sure to remove the membranes.
    • Clean the spring onions and cut into small rings.
    • Add to the fennel mix with the olives.
    • Season liberally with olive oil, salt and pepper. Add the vinegar and stir.
    • Check the seasoning and set aside.
    At the barbecue:
    • Prepare the barbecue for direct heat – approx. 160 ºC. Place the sear grate or griddle on the barbecue and let it preheat for 10 minutes.
    • Brush the squids with olive oil and grill for 12-14 minutes. Turn them every 3 minutes.
    • When the squids have clear grill marks and are brown and crispy – remove them from the barbecue.
    • Serve with the salad.

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