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Stuffed Squid with Bacon Recipe

Ingredients

How to make it

  • In a large skillet over medium heat, pan fry bacon on both sides until it is cooked but not crisp. Do not let it curl. Remove and drain on paper towels.
  • In another large oven proof skillet with cover, sauté onion in ¼ c. olive oil until soft. Add garlic and cook 30 seconds more. Put breadcrumbs in a large bowl. Add onion, garlic and olive oil mixture. Add Marsala and pimento and mix thoroughly. If necessary to moisten further, add a little more Marsala.
  • Stuff squids one at a time. They will expand somewhat but don’t try to make them double in size like a balloon. When stuffed, lay a piece of bacon on the top. Secure the bacon to the bottom of the squid with a toothpick, and the bacon to the open end with another, semi-closing the opening. When stuffed, carefully lay the stuffed squid in the pan in which you cooked the onion. You can carefully stuff the pan pretty full. Add ¼ c. olive oil and the wine to the bottom of the pan. If there is any unused stuffing, scatter it across the top. Grind black pepper on top. Cover and bring to a boil over medium heat. Lower heat to simmer and cook covered for 20-25 minutes until squid becomes soft. Meanwhile, heat oven to 425 degrees. Bake for 10 minutes uncovered until bacon crisps.
  • Serves 4 as a main course, 8 as an appetizer.

People Who Like This Dish 1
Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Another great recipe from you! I love baby squids, usually make a salad out of them, and I think your dish sounds lovely! I love the introduction, too!
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    " It was excellent "
    hot_it_up ate it and said...
    I like you cooked them in Riesling. What a great choice of wines.
    Was this review helpful? Yes Flag

The Cook

merlin San Francisco, CA

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