A glossy red broth dotted with creamy white squid bodies and topped with bright green chervil sprigs. The black grill marks on the squid add a contrasting touch.

Chervil-Stuffed Squid with Tomato Fennel Broth

Name: Chervil-Stuffed Squid with Tomato Fennel Broth
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 cup Chervil lightly packed; 4 Medium-sized Squids cleaned and tentacles removed; 2 cloves Garlic minced; 1/4 cup Rice cooked; 1/4 cup Parmesan cheese grated; 1 teaspoon Fennel seeds crushed; 3 Medium-Sized Tomatoes ripe and finely chopped; 1/2 cup Dry White Wine; 1 Fennel Bulb thinly sliced; 2 tablespoons Extra Virgin Olive Oil; to taste Salt; to taste Black Pepper

Summer seafood delight with a herbaceous twist.

Category Main Course

Prep 30 minutes

Cook 25 minutes

Style Italian

Technique Grilling

Diet Friendly Pescatarian

Daily recipe · August 15, 2025

A little about this dish

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

Step 1 — 🔥👆🔥

Preheat the grill to high heat.
Step 2 — 🥣🧂🧀

Combine chervil, minced garlic, cooked rice, Parmesan cheese, and some olive oil in a mixing bowl. Season with salt and black pepper.
Step 3 — 🦑🍚🪡

Stuff the squid bodies carefully with the chervil mixture and secure the open ends with toothpicks.
Step 4 — 🦑🔥🕑

Grill the stuffed squids, turning occasionally, for about 10 minutes or until they are just cooked.
Step 5 — 🍳🔥🥬

Heat some olive oil in a pan over medium heat. Add the fennel seeds and thinly sliced fennel bulb, cooking until softened.
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.
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.

A final fox tip

Fennel and Chervil are perfect companions in cooking. Both have a slight aniseed flavor, which works wonderfully with seafood.