Potato Stuffed Squid

After having a crazy delicious squid ink risotto stuffed squid special (definitely note the word "special" before making the trip for that yumminess) at Seamore's down on Broome Street, I couldn't help get the idea of making my own stuffed squid at home. I so love this dish, but I have to tell you, I'm still craving that risotto one, I'm going to have to make one of those too in the near future. Stay tuned!


PREP TIME: 10 minutes

COOK TIME: 7 minutes, divided

BAKE TIME: 3 minutes

TOTAL TIME: 20 minutes


4 Servings


Squid (4, No Tentacles, Cleaned)

Red Marble Potatoes (10, Finely Chopped)

White Kidney Beans (1/4 Cup, Chopped)

Yellow Grape Tomatoes (5, Chopped)

Pink Lady Apple (1/4, Finely Chopped)

Chili Pepper (Seeds Removed, Thinly Sliced)

Paprika (3/4 Tbsp)

Extra Virgin Olive Oil (1 Tbsp)

Vegetable Oil




Medium Sized Mixing Bowl

10" Frying Pan

Cutting Board

Chefs Knife

Baking Sheet

Tin Foil

Metal Spatula

Rubber Spatula


1. TO MAKE YOUR HOT POTATOES. in your mixing bowl, toss together your potatoes, paprika, olive oil, salt, and pepper.

Over high heat, cook them in your frying pan—use your rubber spatula to move them around consistently for 2 minutes.

Add your chili peppers and cook for 1 minute.

Add your tomatoes, apple, and beans and cook until hot—about 3 minutes.


2. TO STUFF YOUR SQUID. preheat your oven to 350°.

Use your teaspoon to stuff your potato mixture into your squid. Use your hands to help squeeze the filling down and throughout your squid.

Line your stuffed squid on your baking sheet.

Bake for 3 minutes.