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By Felicia from Love Food Story :: Romeo’s


Sauce Ingredients

750ml passata

1 garlic clove (whole)

1/2 cup water

Salt & pepper

Olive oil

Stuffing Ingredients

3 fresh squid tubes

Squid tentacles, chopped

2 fresh tomatoes, chopped

50g capers, chopped

3 anchovies, chopped

1 tablespoon anchovy oil

150g olives, chopped

1 egg white

1 cup bread crumbs

Salt & pepper

Fresh parsley chopped (save some for garnish later)


Use a wide low pan for the sauce. Heat the oil and add passata, water, salt & pepper, and the garlic clove. Let this simmer on low while preparing the stuffing for squid.

Prepare your squid tubes so they are cleaned, washed and dried.

Add all stuffing ingredients to a large mixing bowl, and mix throughly. Season to taste with salt & pepper.

Once stuffing mixture is prepared, spoon it into the squid tubes, pushing down well. Do not overfill with stuffing, as it inflates while cooking.

Gently place the tubes into sauce, and cook on low heat for around 30 minutes. Stir occasionally and cover with lid while cooking. Test with a fork to check if the squid is tender.

Remove the tubes from the sauce and place on a board. Gently slice the squid into round disks. Place on plates and pour the sauce over the top. Garnish with fresh parsley and serve immediately.

Enjoy! xx

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