Stuffed Baby Squid


July 13, 2015

Stuffed Baby Squid 0 0 5 0
  • Prep: 15 mins
  • Cook: 2 hrs 30 mins
  • 15 mins

    2 hrs 30 mins

    2 hrs 45 mins

  • Yields: 4


8 Baby squid, cleaned. Keep tentacles if using fresh caught

150g Mince, chicken, lamb or beef ok

1 Chorizo, not cooked

1 Onion

3 Tblspn of pitted and sliced black olives

1 Clove of garlic

1/3 cup parboiled rice (about 4-5 mins in microwave)

A selection any favourite spices in your pantry or fresh herbs


1/3 Cup tomato paste

1 litre vegetable stock

Chilli paste to taste

2 Bay leaves

1 tspn Fennel seeds

1 tspn Coriander seeds

1 tspn Cracked black pepper


1Process chorizo in food processor until crumbled, place in a mixing bowl

2Process onion and garlic until finely chopped, add to chorizo

3Add mince, rice, olives and your favourite flavours to the bowl and mix by hand to get a great consistency.

4Stuff the squid with the mince mixture and secure the top with a toothpick. * Do not overfill as the mix will expand a little*

5Put all of the sauce ingredients into your slow cooker, stir to combine and add your squid.

6Add any tentacles that you have and if you have any left over mince mixture make tablespoon size balls and roll in flour and add to the slow cooker.

7Cook on low for 2.5 hours

8Make sure the squid is just covered by the stock. Do not stir during cooking.

9If your squid are different sizes, put the larger one's in the slow cooker 30 mins before the smaller ones but you can add the tentacles at the beginning.


11You can add or exchange your favourite flavours, instead of onion try fresh fennel.



Submitted by Dale Sanders


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