Beautifully baked squid, filled with the most delicious fennel and chorizo risotto. And if that wasn’t enough, it’s finished off with a simple tomato sauce.
This dish is full of flavour, just think about the juices of the squid flavouring the rice inside as it bakes.
Could you use Calamari Instead?
Yes! The same rules for cooking squid apply for calamari too! And calamari is a bit more tender than squid, although it’s usually more expensive.
What else can I stuff squid with?
I went with risotto, chorizo and fennel, which made an epic flavour combo. However, you can stuff squid with so many ingredients. Chicken, octopus, pork, ground beef, shrimp, crab meat, capers, olives, peppers and the list goes on.
There are just so many other ingredients that work well with squid.
How to stuff squid
Once you have made the risotto, it’s time to stuff the squid tubes, which is very easy to do. First off, you simply use a toothpick to thread and seal the end of the squid tube that has the smaller hole.
From there, you stuff the squid with your rice.
And then you just use a couple more toothpicks to thread the other end of the squid tube.
And it’s that simple! I like to use a sharp knife to score the top of the squid before I start baking it, just because it gives a nice presentation at the end.
Can you freeze stuffed squid?
Yes you can, however, as I usually say when it comes to de-frosting food, defrost the squid in the oven and not the microwave so the dish doesn’t go soggy. Also, never re-freeze food.
What do I do with the tentacles?
If you have the tentacles of the squid, I would roughly cut them up, and then add them to the risotto before stuffing the squid tubes. Don’t waste them!
That would help give the stuffing an even more intense seafood flavour.
Sauce Alternative
Nothing beats the flavour of lemon with seafood, so I made a lemon cream sauce (https://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/) made by Magi from Recipe Tin Eats.
And it was absolutely beautiful!! This sauce works so nicely when baked with any other kind of seafood. Especially when baked with this stuffed squid becase I added the sauce after 40 minutes of baking, and then baked uncovered for another 20 minutes.
And it tasted incredible afterwards because the sauce was mixed in with all the juices of the squid.
Way to go Magi! That sauce is spectacular!!
Other amazing seafood recipes
Tempura Prawns with Soy Dipping Sauce
Prosciutto Wrapped Prawns with Soy Dip
Pan-fried Snapper with Grenobloise Sauce
Teryaki Prawn Skewers with Pearl Cous Cous Salad
Bagel Burger with Fennel and Smoked Trout
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Fennel and Chorizo Risotto Stuffed Squid with Tomato Sauce
Squid tubes that are filled with chorizo and fennel risotto, then baked in tomato sauce. When you take that first bite, you will not regret making this.
Ingredients
Tomato Sauce:
- 1 tablespoon of olive oil
- 2 cloves of garlic peeled and sliced
- 400 g of tinned crushed tomatoes
- Salt and pepper for seasoning
Risotto Stuffed Squid:
- 2¼ cups of chicken stock
- 1 tablespoons olive oil
- ½ an onion peeled and finely chopped
- ½ a sausage of chorizo finely diced
- ¾ cup of arborio rice
- 1/4 cup of white wine
- 6 squid tubes
- 130 g fennel finely chopped
- ¼ cup of bread crumbs
- 50 g of feta
- 1 handful of parsley roughly chopped
- 1 teaspoons paprika
Instructions
Tomato Sauce:
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Pre-heat a small pot or pan over medium heat, than add your olive oil.
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Next, add your garlic and fry for about 30-60 seconds.
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Add your tinned crushed tomatoes, bring to a boil, the turn the heat down low and simmer for about 15 minutes, stirring occasionally.
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Turn the heat off, season with salt and pepper then set aside.
Risotto Stuffed Squid:
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Put you stock in a small pot, then place over the smallest stove over the lowest heat, just to keep it warm.
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Pre-heat a pot over medium heat, then add your olive oil.
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Add your onions and your chorizo and fry lightly until the onions become translucent.
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Add your rice, and coat the grains in the oil, then add your white wine.
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Once the wine has evaporated, add your stock one ladle at a time, mixing through making sure it evaporates after each addition.
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Once all of your stock is added, and you have a nice thick risotto mixture, add your fennel, breadcrumbs, feta, parsley and paprika, then mix through.
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Let the risotto cool for a bit.
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Pre-heat the oven for to 180 degrees C.
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Thread the narrow end of the squid where the smaller hole is with a toothpick.
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Stuff the squid with your risotto mixture, then thread the other end of the squid, making sure the risotto is nicely sealed in.
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Use a sharp knife to make some incisions on top of the squid.
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Line a baking tray with baking paper, place the stuffed squid on the lined tray, then bake in the oven for 1 hour.
Recipe Notes
- Calamari is a great alternative to squid.
- Make sure you thread both sides of the squid tube once it's stuffed with the rice.
- (if you can freeze stuffed squid, mention it)
- If you have the tentacles, roughly chop them up and add them to the risotto before baking.
- Simple tomato sauce is a great sauce alternative to beurre blanc. I like to bake the stuffed squid in the sauce.
- Another fantastic sauce to bake with squid is Magi's lemon cream sauce.
This is a great recipe! I am sure my family will love it as they are fond of squids. ?
Beautiful work Blogtastic! As always ?
Thanks you! I hope they do (:
Thank Lindsay, great to hear this from you (:
?
I love squid, fried or steamed. Your adaptation is pretty daring. 🙂
Yes its great. haha I know but that is what I like about it (:
My sons started eating squid when they were toddlers so I’ll have to invite them for dinner and make this. It looks wonderful!
Haha wow awesome thanks. If you do make it for them I hope they enjoy it! (:
I like your flavour combinations. Thanks for liking 🙂
No worries, and thank you very much (:
Oh my goodness this looks incredible. Last year I decided to order squid shipped to me so I could learn about them and cook them. The results were really good. But I so wish I could just wander down to a local fish monger and get squid whenever I want! And octopus! Which would be at least once a week. Gorgeous photos.