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Squid stuffed with mushrooms and ham

Rate this recipe 4/5 (17 Votes)


  • 16 very small squid
  • 3 cups mushrooms (whatever kind are in season)
  • 5 oz finely sliced ​​serrano ham
  • 1 slice of bread
  • 3 tomatoes
  • 2 onions
  • 3 cloves of garlic
  • 1 sprig fresh parsley
  • 1 teaspoon ground cinnamon
  • 1 bird pepper
  • olive oil
  • fish stock
  • salt


Servings 4
Level of difficulty Easy
Cost Budget Friendly


Step 1

- Wash the squid. Remove the legs, the wing skin and the central bone. Finely chop the pulp and the wing.
- Cut mushrooms into very small pieces, ham and half an onion. Mix with cut pieces of squid.
- Fill the squid with the mixture and close with a toothpick.

Step 2

- Stir-fry squid for two minutes in a saucepan with olive oil. Reserve. Fry the bread in the same oil.
- Chop the remaining onions, garlic, parsley and tomatoes.
- Fry the onion with the bird pepper, add a little more olive oil if needed. - When the onions are transparent and slightly browned, add garlic, parsley, cinnamon and tomatoes and cook for five minutes. - Mash the bread in a mortar and then add the sauce and mix.
- Strain the sauce with a chinois to refine it.
- Reduce the sauce by adding a little fish stock.
- Add the squid back.
- Cook over very low heat for half an hour.
- Serve hot.

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