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Stuffed squid baked with potatoes & onions


  • Preheat oven to 175°C.
  • Clean the squid and set aside the tubes. Chop the tentacles and wings.
  • Mix together the chopped squid, parsley, breadcrumbs, spring onions, lemon juice, anchovies, parmesan and seasonings with enough egg to moisten.
  • Then stuff each squid tube ¾ full with the mixture and secure ends with a toothpick.
  • Place the onions and chats in a heavy-bottomed oven tray. Sprinkle with oil and seasonings and toss together with white wine. Lay the squid tubes on top, in one layer, cover tightly with kitchen foil and cook for about 1¼ hours until the squid is tender.
  • Serve with a simple green salad on the side.


  • 1.2-1.5 kg whole squid
  • 3 tbsp freshly chopped parsley
  • 1½ cups packet breadcrumbs
  • 3-4 spring (green) onions, finely chopped
  • juice of ½-1 lemon
  • 4 anchovies, chopped
  • ¾ cup freshly grated parmesan
  • freshly ground salt & pepper
  • 2-3 eggs toothpicks
  • 2-3 red onions, cut into wedges
  • 12-18 chats (baby potatoes), scrubbed & halved
  • 1/3 cup olive oil
  • ½ cup dry white wine

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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