Calamari Ripienio (Stuffed Calamari)

Calamari ripienio

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 along Italy’s coastline, it’s both logical and delectable that there exist so many versions of calamari ripieno. 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. Recipe Servings: Serves 6

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
Juice and zest of 1 lemon
2 Tbsp (30 ml) extra virgin olive oil
2 Tbsp (30 ml) parsley, chopped
3 Tbsp (45 ml) basil leaves, chopped
2 cloves garlic, minced
1 egg, beaten
3 Tbsp (45 ml) Parmesan, freshly grated
1/4 cup (30 g) fresh breadcrumbs (preferably made from day-old Italian bread)
salt to taste
Freshly ground black pepper to taste

Tomato Sauce:

2 cloves garlic, whole
1 can (14 oz/396 g)) Italian tomatoes, coarsely chopped (preferably san marzano)
1/4 cup (60 ml) dry white wine
2 Tbsp (30 ml) basil, chopped
2 Tbsp (30 ml) parsley, chopped

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 teaspoon, 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, heat olive oil and sauté garlic over medium-low heat for 2–3 minutes until they begin 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.