Baked Stuffed Squid
Tender squid stuffed with a flavorful mixture and baked to perfection, served on a vibrant pomegranate-tomato sauce. A light, Mediterranean-inspired dish that’s perfect for any occasion
Tender squid stuffed with a flavorful mixture and baked to perfection, served on a vibrant pomegranate-tomato sauce. A light, Mediterranean-inspired dish that’s perfect for any occasion
Info
Prep Time:
15mCook Time:
15mDifficulty Level:
Ingredients
Servings: 4
For the Squid:
- 2 squid, cleaned
- 2 tbsp olive oil
- 1 garlic clove
- 1 onion, chopped
- ½ leek, chopped
- 1 red bell pepper, chopped
- 1½ cups breadcrumbs
- ⅓ bunch parsley, chopped
- 1 pomegranate, seeds separated
- Salt and freshly ground pepper
For the Sauce:
- 3 tomatoes, peeled and chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 2 chili peppers, chopped
- ½ bunch parsley, chopped
- 1 tbsp lemon juice
- 2 tbsp pomegranate syrup
- 1 tbsp pepper paste
- ½ tsp sumac
- ½ tsp mint
- 3 tbsp olive oil
- 1 pomegranate, seeds separated
- Salt and freshly ground pepper
Directions
Clean the squid and finely chop the tentacles.
Heat olive oil in a pan, add garlic, cook for 1 minute, then remove.
Add onion, leek, red pepper, and tentacles, sauté for 5–6 minutes. Remove from heat and let cool slightly.
Stir in breadcrumbs, parsley, a little extra olive oil, salt, and pepper. Mix well and fold in the pomegranate seeds.
Stuff the squid with the mixture and secure the openings with toothpicks. Lightly brush the surface with olive oil.
Bake in the oven for 7–8 minutes on each side. Cover for even cooking.
Score the squid lightly (without cutting all the way through) and place on a serving platter over the prepared tomato sauce.
Prepare the Sauce:
Peel and finely chop the tomatoes into a bowl.
Chop all other vegetables and herbs as finely as possible, then add to the tomatoes.
In a separate bowl, combine lemon juice, pomegranate syrup, pepper paste, and olive oil. Mix well and add to the tomatoes.
Add the herbs, spices, salt, pepper, and finally the pomegranate seeds. Mix thoroughly until the sauce turns a deep red.
Recipe Tips
For extra flavor, prepare the squid a few hours in advance and let it marinate lightly in the filling before baking. This allows the spices and pomegranate to infuse the squid for a more aromatic dish.