On Radio Marinara on 3RRR this morning we talked Cephalopods (squid, calamari, cuttlefish).

We discussed their biology and amazing capacity to grow and to reproduce!

We also talked about how to cook them – I’ve had a few requests for this recipe since the show this morning.

A deliciously sustainable dish and the recipe is also available in Guide to Fish.




12 cleaned baby squid tubes 

500 g fresh ricotta

½ bunch parsley, roughly chopped

2 sprigs fresh oregano, roughly chopped

zest of one lemon

1 clove garlic, finely chopped





For the baby squid:

In a large mixing bowl combine all the ingredients except for the baby squid. Once the mixture is well-combined, push herbed ricotta into the cavity of the baby squid either with a spoon or your hands until the tubes are fat and full of the mixture. 

Once all the baby squid are stuffed with the ricotta mixture, place the tubes carefully into the sugo (see below) and cook on a low heat for 12-15 minutes.

Serve with lots of bread to mop up the sugo.



For the Tomato sugo:

1 medium-sized white onion, finely chopped

2 cloves garlic, finely chopped

1 x 400g tinned tomatoes



2 tablespoons olive oil


Heat the oil in a heavy saucepan and add the onion and garlic. Cook until soft but not coloured. 

Add the tomatoes, salt and pepper, bring to the boil and immediately reduce the heat and allow to simmer for 20 minutes.



WINE: An Italian Soave would be a lovely match or perhaps a Pinot Grigio from Victoria’s Mornington Peninsula.


BEER: I am not in the know so much with beers so asked Renee from BeerMasons what she would match with this dish:


‘I think I would match this up with a either a very special lager or a golden ale such as the Spanish, Alhambra Reserva 1925 – a lager big enough and warm enough to stand up to the tomato without destroying the delicate squidly and ricotta.

You could also look for a lemony Australian Golden Ale – Red Hill Brewery Golden Ale springs to mind – they make great beers.’