Stuffed squid with Colonna arancio oil

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Ingredients for five:

  • 10 small to medium sized squid
  • ½ glass white wine
  • 1 clove garlic
  • A pinch of chilli pepper
  • A handful of fresh parsley
  • Sultanas (or raisins) and pine nuts
  • 1 egg
  • A little milk
  • Breadcrumbs, salt
  • 2 tablespoons of extra virgin olive oil
  • 2 tbs of Arancio oil
  • The juice of half an orange


Clean the squid removing the eyes, the interiors, the internal shell and the skin. Chop the tentacles and set aside.

In a pan heat some oil with the garlic clove (remove afterwards), add the tentacles and the squid. Pour the white wine, a pinch of salt, chilli pepper and cook for 3-4 minutes. Don’t let it dry.

In the meantime, soften the sultanas or raisins in a glass of hot water.

In a small dish mix the tentacles, egg, breadcrumbs, chopped parsley, sultanas and pine nuts, add a little milk if necessary to make the mixture more liquid.

Fill the squid and cook them in a pre-heated oven (180°C) for 15 minutes with the cooking liquid previously set aside. Leave to cool and cut into rounds.

Serve with an emulsion of orange oil, orange juice and chopped parsley.

Recipe by Ylenia Vitale