Spanish style stuffed squid on the slow cooker.
Tender, flavourful and with the best sauce.
These Spanish style stuffed squid are a traditional dish in Spain and lots of mediterranean countries.
The stuffing might be different on each family or country but the steps are the same.
I will be sharing the recipe and the stuffing I make the most using squid, shrimps, hard boiled egg and some jamón (this is optional). Keep in mind that you can adjust the filling and use your favourite.
Do you want some ideas for the filling?
Filling ideas to make Spanish style stuffed squid
- Squid, shrimp, hard boiled egg and jamón (ham)
- Squid, minced meat (pork and beef) and hard boiled egg
- Squid, minced meat (pork) and hard boiled egg
- Squid, fresh sausage and hard boiled egg
- Squid, vegetables and hard boiled egg
- Squid, vegetables and rice
- If you use any other filling, please add it on the comments so we can inspire each other 🙂 thank you!
No slow cooker version?
Can I make them on a casserole? Sure no problem at all, you can cook them on the stove. Use a low casserole and cook the stuffed squid with the sauce over loe heat for about 1 hour.
Pick your favourite filling and let’s make some delicious stuffed squid.
Spanish style stuffed squid – slow cooker
Course: Fish, Main Dish, Slow CookerCuisine: SpanishDifficulty: Medium2
servings30
minutes2
hours30
minutesSlow cooker: 2 hours and 30 minutes on HIGH
Ingredients
4 medium size squid (bodies), cleaned
4 toothpicks
- Filling
1/2 onion, finely chopped
1 garlic, finely chopped
1/4 red bell pepper, finely chopped
Tentacles and fins of 4 squid, finely chopped or minced
4 shrimps, peeled and finely chopped (set aside the shells for the sauce)
25 g finely chopped jamón (optional)
1 hard boiled egg, grated
1/2 shot of whisky or brandy
Salt
- Sauce
Shrimp shells
1/2 onion, chopped
1 garlic
1/2 red bell pepper, chopped
1/2 shot of whisky or brandy
1 teaspoon of tomato pureé
1/2 teaspoon smoked paprika
25 g almonds
A small bunch of parsley
Directions
- Sauce
- Heat 2 tablespoons of olive oil in a saucepan over high heat and sauteé shrimp shells for 2 minutes. Press the shells down with a spoon to get all the juiciest out. Discard the shells.
- Add 1 tablespoon of olive oil to the same pan with all the shrimp juiciest and cook the vegetables over medium heat for 3 minutes: onion, garlic and bell pepper.
- Add smoked paprika and tomato paste and stir well.
- Pour in the whisky and cook until evaporated.
- Add 1 cup of water, almonds and parsley, and simmer for 20 minutes or until the filling is ready.
- Filling
- Heat 2 tablespoons of olive oil in a medium size pan over medium heat.
- Add onion, garlic, bell pepper and a bit of salt, cook for 5 minutes.
- Add finely chopped shrimps, jamón (optional) and squid tentacles and fins, sauteé for 4 minutes.
- Pour in the whisky and cook until evaporated.
- Turn off the heat and stir in the grated egg. Filling is ready to use.
- Blend the sauce until smooth, taste and add salt if needed. Set aside.
- Fill the calamari bodies 3/4 of the way with a spoon and close the stuffed squid with a toothpicks.
- Place the calamari on the slow cooker or cook them on grill pan oven high heat for 30 seconds before adding them to the slow cooker.
- Pour the sauce over the squid, close the lid and cook on HIGH for 2 hours and 30 minutes.
- Sprinkle some chopped parley and serve.
Recipe Video
More fish recipe ideas, here.
