This was spectacular! I used already cleaned squid. I didn't have stewed tomatoes so I used diced canned tomatoes and I didn't have anchovy paste but I did have a can of anchovies so I took 4 of them and just smushed them up. The little bit of sweet and spicy was wonderful. Don't be overwhelmed by the ingredient list it was very easy to make.
Followed this recipe except my clean & frozen squid bodies didn't have tentacles to chop. I chopped some end pieces and mixed them into the stuffing but it added nothing. Maybe tentacles would have added some chew but really unnecessary. I was blown away how good this simple sauce was and can't wait to apply it to pasta dishes. My wife said we should make this for company. Could be a tough sell over the phone. "I bought too much squid. How about coming over..." Don't cut the cooking time short or the squid will be tough.
Very good. You have to use thicker squid. One was thick and held well. The other was thin and broke during cooking. Fun recipe.
Excellent! I followed the recipe but I think next time I'll make a thicker sauce rather than the marinara type as listed. Just a personal preference!
Great dish. I am a squid lover so am biased. The surprising result from cooking in the oven in this style is that the squid is amazingly tender. All who try it are amazed it is squid because of the tenderness. I bought the squid frozen from the grocery freezer and thaw as needed. The thicker the squid - the better for this recipe. Get some italian bread -- the spicy tomato sauce deserves to be dipped!
I made this for Christmas eve as we had an ethnic theme. This covered the category for portuguese and italian main dish. Next time I will find larger squid as the smaller ones were time consuming and difficult to stuff. My family was hesitant to try them but there were hardly any left. I loved the combination of ingrediants and would make again. Give it a try!
Fantastic As fresh squid are readily available and at a reasonable price at the fish markets and supermarkets in Southern Portugal I have tried it twice now in the last two weeks and recommend it I use chilli flakes instead of red pepper flakes as i like things to be spicy mmmmh! very filling
Cooked rice will only expand and get mushy after baking for an hour. (Perhaps dry bread crumbs is better.) And the squid is way too chewy and inedible. Sorry but to be fair since the other reviews were the only reason I tried this recipe. We basically had to throw it out and eat leftovers. A good concept that needs a lot of tweaking - which I dare not try for fear of wasted ingredients.
