Stuffed Squid with Mushroom and Rice


Recipe makes 10 stuffed squids


10 Squid Tubes and Tentacles; cleaned
2 Tbsp. olive oil
2 cloves garlic; finely minced
1/2 cup onion; finely chopped
1/2 cup mushroom; finely chopped
1 cup spinach; roughly chopped
1/2 tsp crushed red pepper flakes
2 Tbsp. water
2 cups cooked rice
1/2 cup Parmesan cheese; grated
3 cups of Santa Monica Seafood Cioppino Base
10 toothpicks
2 Tbsp. fresh parsley; finely chopped
salt and pepper


Preparing the Mushroom and Rice Stuffing

  1. In a large skillet on medium heat, add 1 tablespoon of olive oil.  Add garlic, onion, mushrooms, salt and pepper.  Cook until onions are translucent and mushrooms are soft. About 3 minutes.
  2. Add about 2-3 tablespoons of water to the pan along with spinach and red pepper flakes. Cook for about 3 minutes.
  3. Turn off the heat and add cooked rice and Parmesan cheese.  Lightly mix and set aside.

Stuffing the Squid Tubes

  1. Stuff each squid tubes with the mushroom and rice mixture.
  2. Finish each stuffed squid by attaching the tentacles to the tube with a toothpick.
  3. Score about 2 to 3 slits on each stuffed squid.

Cooking the Stuffed Squid

  1. In a large non-stick skillet on medium heat, add 1 tablespoon of olive oil and then place stuffed squid with slit side up. Cover and let it cook for about 3-4 minutes until the squid is almost fully cooked.
  2. Remove squid from the pan and gently remove the toothpicks.
  3. Add cioppino base in the same skillet used to the cook squid and then add your stuffed squids back in. Cover and let it come to a simmer for about 5-7 minutes. Turn off heat, garnish with chopped parsley and serve while hot.