I can’t wait to share this recipe for Slow Cooker Mediterranean Stuffed Squid—it’s one of my absolute favorites for a cozy, satisfying dinner. The squid comes out tender and juicy, and the filling is so flavorful with chorizo, rice, and crumbled feta. Every bite feels like a little Mediterranean escape.

This dish is easy to make, but it feels fancy enough to impress guests or just treat yourself. Serve it with lemon wedges and some crusty bread to soak up the savory broth—it’s too good to waste! If you’re planning ahead, it reheats beautifully and might even taste better the next day.

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Recipe Ingredients

• 1 tbsp olive oil
• 1 kg (2 lb 4 oz) small squid or calamari, cleaned, tentacles reserved and finely chopped
• 1 chorizo sausage, casing removed and finely chopped
• 2 garlic cloves, finely chopped
• 300 g (10½ oz) fennel bulb, finely chopped
• 4 tbsp long-grain rice
• 250 ml (9 fl oz/1 cup) white wine
• ½ tsp finely grated lemon zest
• 75 g (2¾ oz) feta cheese, crumbled
• 1½ tbsp finely chopped fresh dill
• 750 ml (26 fl oz/3 cups) fish stock
• Crusty bread, lemon cheeks, and tomato salad for serving

How To Make Slow Cooker Mediterranean Stuffed Squid

Prepare the Filling:

1. Cook the Aromatics: Heat the olive oil in a large frying pan over medium heat. Add the chopped squid tentacles, chorizo, garlic, and fennel, and cook for around 5 minutes until the fennel becomes tender and aromatic.
2. Add Rice and Wine: Add the long-grain rice to the frying pan and stir it for about 1 minute until the grains are well coated. Pour in the white wine and let it simmer for 6 to 8 minutes, ensuring the alcohol evaporates completely. Set the mixture aside and let it cool down entirely.
3. Mix in Feta and Herbs: Once the fennel mixture is completely cool, stir in the lemon zest, crumbled feta cheese, and finely chopped dill. Season generously with salt and pepper, making sure everything is well combined.

Stuff and Cook the Squid:

1. Stuff the Squid: Fill each squid’s body with the cooled fennel and feta mixture, making sure not to overstuff them. This allows the filling to expand during cooking. Secure the open ends with a toothpick if needed.
2. Add to Slow Cooker: Place the stuffed squid into your slow cooker and pour over the fish stock until the squid is fully covered. Cook on low for approximately 3½ hours or until the squid is tender when pierced.

Serve:

1. Finish and Serve: Serve the cooked stuffed squid with crusty bread, lemon wedges for squeezing, and a fresh tomato salad on the side to complete the dish.

Recipe Tips

• Make it Gluten-Free: Swap the chorizo with gluten-free sausage and use a gluten-free stock for a safe, delicious version.
• Add Extra Vegetables: Mix finely diced bell peppers or zucchini into the filling for a colorful, nutrient-packed option.
• Boost the Heat: Add a pinch of red chili flakes or finely chopped fresh chili to the filling for an extra spicy kick.
• Use Alternative Cheese: Replace feta with goat cheese or ricotta for a creamier, less tangy taste in the filling.
• Prep in Advance: You can stuff the squid a day ahead, refrigerate it, and cook it in the slow cooker when ready.

Recipe FAQs and Variations

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