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The main dish, Mediterranean

Stuffed squid Sète style with spiced tomato sauce

Stuffed squid Sète style is a Mediterranean dish for 6 people, filled with sausage meat and simmered in a spiced tomato sauce. It takes 50 minutes of active work but is made entirely the night before, so you only need to reheat it gently before serving. Medium difficulty, about €6.40 per person, the key is never letting the sauce boil when reheating.

Stuffed squid simmering gently in their own tomato sauce, the specialty from Sète that smells like the south of France.

Stuffed squid Sète style with spiced tomato sauce
For
6 people
Work
50 min
Total time
1 h 50
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€6.40
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Under a tomato sauce lifted with a pinch of chili, the stuffed squid hide a soft filling of sausage meat, parsley, and garlic. The long, gentle simmer tenderizes the squid while their juices enrich the sauce, a balance typical of the cooking from Sète, a port town that loves pairing seafood with pork.

This is a dish for a dinner party or a family weekend meal, the kind you make when you have a bit of time the day before and want to actually enjoy your guests instead of staying in the kitchen. It works through summer and fall, served with bread to mop up the sauce or plain white rice, with a mood that already feels like the south of France.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 40
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve 1 step

The day before, make the filling, stuff the squid, brown them, and let them simmer for 45 minutes, then cool and refrigerate. Just before your guests arrive, reheat everything very gently for 25 minutes without ever letting it boil. At serving time, remove the toothpicks and scatter fresh parsley over the top.

The ingredients

6 people

Fish counter

  • Medium squid 1.2 kg

Butcher

  • Sausage meat 400 g

Bakery

  • Breadcrumbs 60 g

Dairy

  • Egg 1

Fruits and vegetables

  • Flat leaf parsley 1 bunch
  • Garlic 4 cloves
  • Onions 2

Pantry

  • Crushed tomatoesoften in the pantry 800 g
  • Dry white wine 20 cl
  • Chili powderoften in the pantry 1 pinch
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch

Allergens Mollusks, Gluten, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Clean the squid, separate the tentacles, chop them with the parsley and garlic, then mix with the sausage meat, breadcrumbs, and egg. 20 min

    Ask your fishmonger to clean the squid for you, it saves twenty minutes.

  2. Fill the squid three quarters full with the stuffing and close each opening with a toothpick. 20 min

    Use a piping bag or a small spoon, or just wet your fingers, it makes filling much easier.

  3. Brown the squid in the olive oil, then add the onions, white wine, tomatoes, chili powder, salt, and pepper. 15 min

    Sear them in small batches so they brown properly.

  4. Let simmer over very low heat for 45 minutes, then let cool and refrigerate. 45 min

    The juices released by the squid enrich the sauce, which is exactly what you want.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the squid very gently in their sauce for 25 minutes. 25 min

    Never let it boil, or the squid will turn rubbery.

When it's time to serveThe final touches, right in front of your guests.

  1. Remove the toothpicks, plate the squid with the sauce, and scatter fresh parsley over the top.

    Serve with bread for mopping up the sauce, or rice.

Our tips to get it right

  • Pick squid that are medium and evenly sized, they cook more evenly and are easier to stuff than very large ones.
  • Prick each stuffed squid once with the tip of a knife before cooking, this keeps it from bursting even if you filled it a touch too full.
  • If the sauce looks too thin at the end of simmering, let it reduce uncovered for a few minutes before refrigerating it.

The variations

  • Swap the sausage meat for chicken or turkey sausage meat, the filling stays soft with a lighter flavor.
  • For a meatless version, replace the sausage meat with drained ricotta mixed with herbs, the result is different but just as tender.
  • To save time, stuff the squid the same morning instead of the night before, and shorten the simmering to 35 minutes if your squid are small.

What to serve it with

  • Crusty bread to soak up the sauce
  • Plain white rice
  • A chilled rosé

Storage

The squid keep for 2 to 3 days in the refrigerator in a closed container. They freeze well in their sauce, for up to 2 months. Always reheat very gently, over low heat, without boiling.

Questions about this recipe

Why did my stuffed squid turn rubbery?

This almost always comes from reheating too hard or too long. The squid should just barely simmer, never boil, or the flesh tightens up and toughens.

Can I use calamari instead of squid?

Calamari and squid are usually the same mollusk, the name just varies by region or market. Just ask your fishmonger for medium sized ones, which are easier to stuff.

How do you close the squid without toothpicks?

You can sew the opening shut with kitchen twine and a needle, or simply fold the edge over and secure it with a small wooden skewer. The main thing is keeping the filling from escaping during cooking.

Can I double this recipe for more guests?

Yes, this recipe doubles easily, just use a pot wide enough for the squid to cook in a single layer. Allow a bit more simmering time if the pot is very full.

Can stuffed squid Sète style with spiced tomato sauce be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make stuffed squid Sète style with spiced tomato sauce?

Allow 1 h 50 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in stuffed squid Sète style with spiced tomato sauce?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does stuffed squid Sète style with spiced tomato sauce cost?

About €6.40 per person, that's €38.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, gluten, eggs. Remember to ask your guests about their allergies before putting your menu together.

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