Squid Stuffed with Pipies


  • 8 medium squid, cleaned
  • Large shallot, minced
  • 1 garlic clove, minced
  • 3 tbsp. unsalted butter
  • 1 tsp. sun-dried tomatoes
  • 1 cup pipie meat or scallop meat, chopped
  • 2 tbsp. dry white wine
  • 1 tbsp. chopped parsley
  • Pinch of thyme
  • Pepper to taste
  • ½ cup bread crumbs
  • 1 egg
  • Tomato sauce


  1. Pre-heat oven to 180  C.
  2. Rinse squid and drain.
  3. Chop tentacles coarsely and set aside.
  4. Sauté shallot and garlic in butter over medium heat in a heavy skillet until soft.
  5. Add tomatoes, tentacles, pipies or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes.
  6. Remove from heat, stir in bread crumbs and egg.
  7. Spoon stuffing mix into squid bodies, tie the ends closed with kitchen string and arrange in a single layer in a baking dish.
  8. Cover and bake about 1 hour or until tender.

Serves 4.

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