Squid stuffed with tuna and slow-cooked chicken broth with tender potatoes creates a delightful, flavorful dish. The rich broth enhances the natural sweetness of the squid and tuna, making this a comforting and satisfying meal.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
Ingredients (For Four People)
- 8 medium squid (cleaned, with tentacles reserved)
- 200 grams of canned tuna fish (drained)
- 4 medium potatoes, peeled and cut into wedges
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
- 500 ml chicken broth
- Fresh parsley for garnish
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Potatoes
Preheat the oven to 200°C (400°F). Toss the potato wedges with olive oil, salt, pepper, and paprika. Spread them in a single layer on a baking sheet and roast for 20 minutes until lightly browned. Set aside.
Step 2: Make the Tuna Filling
Combine the drained tuna with minced garlic, chopped onion, and parsley in a large bowl—season with salt and pepper to taste. Drizzle in olive oil and mix well to bind the ingredients together.
Step 3: Stuff the Squid with Tuna
Carefully stuff each squid with the tuna mixture, filling them about ¾ full to leave room for the squid to shrink while cooking. Use toothpicks to secure the openings of the squid, ensuring the filling stays inside during cooking.
Step 4: Cook the Squid in Chicken Broth
Heat 2 tablespoons of olive oil in a large skillet or deep pan over medium-high heat. Add the stuffed squid and sear them on all sides for about 4-5 minutes until golden brown. Once seared, add the chicken broth to the pan, covering the squid halfway. Bring to a simmer, lower the heat to medium-low, and let the squid cook for 20-25 minutes, until tender and infused with the broth flavors.
Step 5: Add Potatoes to the Broth
In the last 10 minutes of cooking, add the pre-roasted potatoes to the skillet with the squid. Let them absorb the flavors of the broth while finishing the cooking process. Add a drizzle of lemon juice for brightness.
Step 6: Serve the Dish
Remove from the heat once the squid is tender and the broth has reduced slightly. Arrange the squid and potatoes on a serving platter. Garnish with freshly chopped parsley and serve with extra lemon wedges on the side.
Tips and Tricks
- Tenderizing Squid: Avoid overcooking the squid, as it can become tough. Simmering in broth keeps the squid tender and flavorful.
- Enhanced Flavor: The chicken broth adds depth and helps keep the squid moist while infusing the dish with rich, savory flavors.
- Make Ahead: The squid can be stuffed and refrigerated for a few hours before cooking, making it convenient for meal prepping.
Serving Suggestions
Serve this squid dish with a light green salad and a side of crusty bread to soak up the flavorful chicken broth. Roasted vegetables or a simple tomato salad would also complement the dish.
Wine Matching
This dish pairs wonderfully with a dry white wine such as a Spanish Albariño or a Bulgarian Misket. The crisp acidity of these wines balances the richness of the chicken broth and enhances the seafood flavors.
Nutritional Information (per serving)
- Calories: 450 kcal
- Protein: 35g
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 5g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free.
- Dairy-Free: The dairy-free recipe is ideal for lactose-intolerant people.
Storage Suggestions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the broth to keep the squid moist.
- Freezing: While it’s best enjoyed fresh, cooked squid can be frozen for up to one month. Thaw in the refrigerator before reheating gently.
About Squid Stuffed with Tuna and Potatoes in Chicken Broth
This dish is a Mediterranean-inspired creation, combining the bold flavors of seafood with the comforting richness of chicken broth. The tuna stuffing uniquely contrasts the tender squid, while the potatoes absorb the savory broth, tying the whole meal together. Cooking the squid in chicken broth allows it to stay moist and tender while infusing it with layers of flavor.
Cultural Context
In Mediterranean and coastal European cuisines, squid is often stuffed with various ingredients like vegetables, meats, or seafood. This version, using tuna, reflects the abundance of seafood in the Mediterranean and its versatility in cooking. Combining seafood with chicken broth is a creative twist, highlighting the regional tradition of mixing land and sea ingredients in unique and flavorful ways.
