Italy Calamari Ripieni (Stuffed Calamari)
Italians have a culinary predilection for stuffing everything under the Tuscan sun; from vegetables and pasta to meat, fish, and fowl. With the abundance of squid—called calamari in Italian—along Italy’s coastline, it’s both logical and delectable that there exist so many versions of calamari ripieni. Regional variations incorporate ingredients ranging from olives, anchovies, and raisins to pine nuts and pancetta. Often served as an appetizer, with chilled white wine, these protein-packed cephalopods also make an ideal light meal when added to rice or pasta.
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Squid and Stuffing: 6 large or 12 medium squid, cleaned, tentacles removed and chopped- 1 lemon, juiced and zested
- 2 Tbsp (30 ml) extra virgin olive oil
- 2 Tbsp (30 ml) chopped parsley
- 3 Tbsp (45 ml) chopped basil leaves
- 2 cloves garlic, minced
- 1 egg, beaten
- 3 Tbsp (45 ml) Parmesan cheese, freshly grated
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 can (14 oz/396 g) Italian tomatoes, coarsely chopped (preferably san marzano)
- 2 Tbsp (30 ml) chopped basil
- 2 Tbsp (30 ml) chopped parsley
Directions
- Squid and Stuffing:
Drizzle squid with lemon juice and set aside. - In a mixing bowl, combine squid tentacles with lemon zest, olive oil, parsley, basil, garlic, egg, Parmesan, bread crumbs, salt, and pepper.
- Using a small spoon, fill each squid with an equal portion of stuffing, taking care not to overstuff.
- Using a needle and kitchen twine, carefully stitch ends of squid closed. Alternatively, seal ends with toothpicks.
- Tomato Sauce:
In a large pan over medium-low heat, heat olive oil and sauté garlic for 2–3 minutes until beginning to brown. - Discard garlic and add squid to oil.
- Cook, stirring, until squid is nicely browned all over, around 4–5 minutes.
- Stir chopped tomatoes and juice into pan.
- Add parsley and basil and season with salt and pepper.
- Stir in wine, then cover pan and simmer over low heat for around 30 minutes.
- While sauce simmers uncovered, transfer cooked squid to a cutting board and allow it to rest for 5 minutes.
- Remove string and cut squid into slices.
- Serve squid drenched in sauce, with slices of crusty bread.
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