Mom's Baked Stuffed Squid


  • 4 whole large squid
  • 4 cups diced & crumbled stale bread
  • 1/2 cup chopped parsley
  • 1/3 cup parmesan cheese
  • 1 small onion, chopped fine
  • 2 cloves garlic, finely chopped
  • 2 tbsp butter
  • 2 tbsp olive oil
  • salt & pepper, to taste
  • 3/4 cup fish stock
  • 6 oz crabmeat
  • 2 cups tomato sauce


  • Preheat oven to 350.
  • In small fry pan, add oil, butter, onion, garlic and cook on low heat till soft, set aside.
  • In a bowl, add bread crumbs, parsley, salt, pepper, and cheese.
  • Add enough stock till mixture is moist but not too wet. Add bread crumb mixture and fold in the crabmeat.
  • Stuff each squid and close top with toothpicks. Place squid in baking dish and cover with tomato sauce.
  • Cover with foil and cook in 350 degrees


This is a vintage recipe circa 1980 from the Alfiero family archives.
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