Stuffed Squid Recipe

Succulent squid tubes stuffed with a mixture of spiced rice and bamboo shoots.

  1. Soak the glutinous rice in water for 1 hour.
  2. Fry some diced garlic and onion in a buttered frying pan. Add the rice and diced carrot to a pan of boiling fish stock and cover with a lid. Season the rice with the Chinese 5 spice.
  3. Dice the bamboo shoots and the squid tentacles into small pieces and add to the rice to cook before the stock boils down.
  4. Stuff three-quarters of the fresh squid tubes with the cooked glutinous rice and seal the opening with a cocktail stick. Do not overstuff as the squid tube will shrink when cooked.
  5. Add some oil to a hot frying pan and fry the stuffed tubes until cooked and warm throughout.
  6. For the sauce, turn the stove to low heat and add the wine, sugar, salt and Worcestershire sauce into the pan. To thicken the sauce, mix the cornflour and water, add the mixture to the sauce while stirring.
  7. If you are using large squid for this recipe, cut the cooked squid tubes into 2cm thick slices. Remove the cocktail stick before serving.
Author The Cornish Fishmonger


  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 3


  • 1kg of mini calamari or three large fresh squid tubes (cleaned with tentacles removed.)
  • 250g glutinous rice or any rice available
  • 200ml chicken or fish stock
  • Garlic
  • Onion
  • Bamboo shoot
  • Carrot
  • Chinese 5 spices (or turmeric)
  • Salt
  • Oil

Ingredients for the sauce:

  • 3 tablespoons white wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Sugar
  • One quarter teaspoon salt
  • 1 teaspoon cornflour
  • 2 tablespoons water