Stuffed Squid Filipino Style

Ingredients

In this Filipino adaptation of Seppie ripiene, the Italian stuffed squid dish, we incorporate traditional Filipino ingredients and flavors. The original Italian recipe typically uses a mixture of breadcrumbs, Parmesan cheese, and herbs for the stuffing, while the Filipino version includes ground pork, vegetables, and local spices. Additionally, the Italian version is often served with pasta or risotto, whereas the Filipino version is typically enjoyed with steamed rice. We alse have the original recipe for Seppie ripiene, so you can check it out.

• 6 medium-sized squid, cleaned and tentacles reserved 6 medium-sized squid, cleaned and tentacles reserved
• 250g ground pork (8.8 oz) 250g ground pork (8.8 oz)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small carrot, finely chopped 1 small carrot, finely chopped
• 1 small bell pepper, finely chopped 1 small bell pepper, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup tomato sauce (240ml) 1 cup tomato sauce (240ml)
• 1 cup water (240ml) 1 cup water (240ml)
• Salt, to taste Salt, to taste
• Cooking oil, for frying Cooking oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground pork, onion, garlic, carrot, bell pepper, soy sauce, fish sauce, ground black pepper, and paprika. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Stuff each squid with the pork mixture, ensuring it is tightly packed. Secure the opening with toothpicks.
3. 3.
   Heat oil in a large pan over medium heat. Fry the stuffed squid until golden brown on all sides. Remove from the pan and set aside.
4. 4.
   In the same pan, sauté the reserved squid tentacles until cooked through. Add the tomato sauce and water, then season with salt to taste. Bring the sauce to a simmer.
5. 5.
   Return the fried stuffed squid to the pan and simmer for about 20 minutes, or until the squid is tender and the flavors have melded together.
6. 6.
   Serve the Stuffed Squid hot with steamed rice and enjoy!

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly, removing the innards and the transparent cartilage. Score the squid tubes lightly to prevent them from curling during cooking.
• Ground pork — Use lean ground pork for a healthier option. If desired, you can substitute ground chicken or turkey for the pork.
• Tomato sauce — Opt for a high-quality tomato sauce to enhance the flavor of the dish.

Tips & Tricks

• To prevent the stuffing from falling out, secure the opening of the squid with toothpicks or skewers.
• If you prefer a spicier version, add a chopped chili pepper to the stuffing mixture.
• Serve the Stuffed Squid with a squeeze of calamansi (Filipino lime) for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to maintain the squid's tenderness.
• Experiment with different vegetables in the stuffing, such as finely chopped zucchini or mushrooms, to add variety to the dish.

Serving advice

Garnish the Stuffed Squid with freshly chopped parsley or spring onions for a pop of color. Serve it alongside a fresh green salad or steamed vegetables to balance the richness of the dish. Don't forget to provide calamansi wedges on the side for an extra burst of citrus flavor.

Presentation advice

Arrange the Stuffed Squid on a platter, drizzle some of the tomato sauce over the top, and sprinkle with chopped herbs. Place a few calamansi wedges around the dish for an inviting presentation. Serve with steamed rice in a separate bowl to complete the meal.