Stuffed Baby Squid

Submitted by Dale Sanders

Stuffed Baby Squid

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Serving: 4
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes


  • 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


  • Process chorizo in food processor until crumbled, place in a mixing bowl
  • Process onion and garlic until finely chopped, add to chorizo
  • Add mince, rice, olives and your favourite flavours to the bowl and mix by hand to get a great consistency.
  • Stuff the squid with the mince mixture and secure the top with a toothpick. * Do not overfill as the mix will expand a little*
  • Put all of the sauce ingredients into your slow cooker, stir to combine and add your squid.
  • Add 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.
  • Cook on low for 2.5 hours
  • Make sure the squid is just covered by the stock. Do not stir during cooking.
  • If 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.
  • You can add or exchange your favourite flavours, instead of onion try fresh fennel.

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