Chervil-Stuffed Squid with Tomato Fennel Broth
Category
Main Course
Prep
30 minutes
Cook
25 minutes
Style
Italian
Technique
Grilling
Diet Friendly
Pescatarian
Daily Recipe: August 15, 2025
This recipe explores the unique flavors of Italian cuisine and brings out the beauty of seasonal summer produce. The key ingredients are chervil, a delicate herb, and squids. This flavorful twist to traditional stuffed squids is both unique and delicious.
Ingredients (for 2)
- Chervil - 1 cup - lightly packed
- Medium-sized squids - 4 - cleaned and tentacles removed
- Garlic - 2 cloves - minced
- Rice - 1/4 cup - cooked
- Parmesan cheese - 1/4 cup - grated
- Fennel seeds - 1 teaspoon - crushed
- Medium-sized tomatoes - 3 - ripe and finely chopped
- Dry white wine - 1/2 cup
- Fennel bulb - 1 - thinly sliced
- Extra virgin olive oil - 2 tablespoons
- Salt - to taste
- Black pepper - to taste
Preparation
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Step 1 - 🔥👆🔥Preheat the grill to high heat.
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Step 2 - 🥣🧂🧀Combine chervil, minced garlic, cooked rice, Parmesan cheese, and some olive oil in a mixing bowl. Season with salt and black pepper.
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Step 3 - 🦑🍚🪡Stuff the squid bodies carefully with the chervil mixture and secure the open ends with toothpicks.
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Step 4 - 🦑🔥🕑Grill the stuffed squids, turning occasionally, for about 10 minutes or until they are just cooked.
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Step 5 - 🍳🔥🥬Heat some olive oil in a pan over medium heat. Add the fennel seeds and thinly sliced fennel bulb, cooking until softened.
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Step 6 - 🍅🍷🥣Add the chopped tomatoes, white wine, and some salt to the pan. Simmer for 15 minutes until you have a bright, flavorful broth.
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Step 7 - 🍽️🦑🌿Ladle the tomato fennel broth onto a deep plate, place the grilled squid on top, and garnish generously with a few sprigs of chervil.
Additional
Fennel and Chervil are perfect companions in cooking. Both have a slight aniseed flavor, which works wonderfully with seafood.