Calamari Ripieni Stuffed Squid
Dive into the irresistible flavors of the Mediterranean with Calamari Ripieni, or Stuffed Squid, a classic Italian dish that’s as elegant as it is comforting. Tender squid is filled with a flavorful medley of sautéed tentacles, breadcrumbs, Parmesan cheese, fresh parsley, and a hint of lemon zest, creating a stuffing that’s rich and aromatic. Nestled in a luscious tomato and white wine sauce infused with fresh basil, this oven-baked centerpiece is both hearty and sophisticated. Ideal for dinner parties or an indulgent weeknight meal, serve it with crusty bread or a crisp salad to savor every drop of the fragrant sauce. Perfect for seafood aficionados, this recipe captures the essence of coastal Italy in every bite.
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Recipe Information
Ingredients
- 8 whole squid (cleaned, with tentacles reserved)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 3 tablespoons parsley (chopped)
- 1 teaspoon lemon zest
- 0.5 teaspoons red pepper flakes
- 1 egg (beaten)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 28-ounce can canned crushed tomatoes
- 0.5 cup white wine
- 6 basil leaves (fresh)
- 8 toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Finely chop the reserved squid tentacles and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 minced garlic clove and sauté until fragrant, about 30 seconds.
Add the chopped squid tentacles to the skillet and cook for 2-3 minutes, until tender. Remove from heat and let cool slightly.
In a bowl, mix the cooked tentacles, breadcrumbs, Parmesan cheese, parsley, lemon zest, red pepper flakes, beaten egg, 0.5 teaspoons of salt, and black pepper until well combined.
Stuff each cleaned squid body with the breadcrumb mixture, leaving about 1 inch of space at the top to avoid overfilling. Use toothpicks to close the opening securely.
In a large oven-safe skillet or pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining minced garlic and sauté for 30 seconds.
Pour in the crushed tomatoes and white wine. Stir in the remaining 0.5 teaspoon of salt and add the basil leaves. Simmer the sauce for 5 minutes.
Nestle the stuffed squid into the tomato sauce and spoon some sauce over the top.
Cover the skillet with foil or a lid and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the squid is tender.
Serve hot, with plenty of sauce, alongside crusty bread or a fresh salad.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.2 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 487 mg | 37% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
