I adore this recipe because it balances the delicate flavor of seafood with the boldness of classic Italian ingredients. The combination of capers, anchovies, olives, and parsley creates a deliciously briny and aromatic filling, while the squid stays soft and juicy. It’s elegant yet comforting, and the kind of dish that transports me straight to a seaside trattoria.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 squids 4 slices bread 2 cloves garlic, sliced 1 clove garlic, chopped 50 grams black olives 30 grams capers in salt 6 anchovies in oil 20 grams Parmesan cheese 1 large egg 1 bunch parsley Extra virgin olive oil 1/2 cup halal substitute ingredient Pepper, to taste Salt, to taste
Directions
I start by washing the squid and carefully removing the heads with the tentacles. I clean out the bodies, removing any remaining entrails, and set them aside.
I finely chop the tentacles and keep them ready for the filling.
I rinse the salted capers thoroughly under water to remove excess salt, then chop them together with the black olives.
I crumble the bread and soak it briefly in warm water, then squeeze out the excess moisture.
In a saucepan, I heat a little olive oil and sauté the chopped garlic with the anchovies until the anchovies dissolve into the oil. I then add the chopped tentacles and cook for a minute or two.
I pour in half of the halal substitute ingredient and let it simmer until the liquid evaporates.
I add the soaked breadcrumbs, a handful of chopped parsley, and mix everything well. Once combined, I remove the mixture from the heat and transfer it to a bowl.
I add the egg and grated Parmesan cheese, stirring until the mixture becomes smooth and uniform.
I spoon or pipe the filling into the cleaned squid bodies, being careful not to overfill them, and secure each one with a toothpick.
In a clean saucepan, I heat some olive oil and add the sliced garlic. I cook the stuffed squids until lightly browned on both sides.
I add the remaining halal substitute ingredient, season with salt and pepper, cover the pan, and cook on low heat for about 10 minutes.
Just before serving, I sprinkle over the remaining chopped parsley for freshness and serve the calamari hot.
Servings and Timing
This recipe serves 4 people. It takes about 15 minutes to prepare and 1 hour to cook, for a total time of 1 hour and 15 minutes. The slow cooking ensures the squid stays tender and the filling absorbs all the wonderful flavors.
Variations
I sometimes add a few chopped sun-dried tomatoes or pine nuts to the filling for extra flavor and texture. For a spicier version, I mix in a pinch of red pepper flakes. If I want a lighter dish, I bake the stuffed squid in the oven with a drizzle of olive oil instead of pan-cooking. For extra aroma, I occasionally add a splash of lemon juice or zest before serving.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the stuffed squid gently in a pan over low heat with a splash of water or broth to keep them moist. I don’t recommend freezing them, as the texture of the squid can change once thawed.
FAQs
What is Calamari Ripieni?
It’s a traditional Italian dish of stuffed squid filled with a mixture of breadcrumbs, herbs, cheese, and other Mediterranean ingredients.
How do I clean squid properly?
I remove the head, tentacles, and entrails, rinse the inside thoroughly, and peel off any remaining skin for a smooth texture.
Can I use frozen squid?
Yes, as long as it’s completely thawed and patted dry before stuffing.
Can I bake instead of pan-frying?
Yes, I can bake the stuffed squid at 180°C (350°F) for 25–30 minutes with a drizzle of olive oil.
How do I keep the squid tender?
I cook it over medium to low heat and avoid overcooking, which can make it rubbery.
What can I serve with Calamari Ripieni?
I like serving it with a light salad, roasted vegetables, or a side of lemony couscous.
Can I make it ahead of time?
Yes, I can prepare and stuff the squid a few hours ahead, keep them refrigerated, and cook them just before serving.
Can I replace anchovies?
If I prefer a milder taste, I use a bit of chopped tuna or skip the anchovies altogether.
Can I use a different cheese?
Yes, Pecorino Romano or Grana Padano work well too.
Is this dish spicy?
It’s not inherently spicy, but I can add chili flakes or a touch of Calabrian chili paste if I want heat.
Conclusion
I love how Calamari Ripieni captures the essence of Italian coastal cooking — simple ingredients transformed into something special. The filling is hearty and aromatic, while the squid stays tender and full of flavor. Whether I serve it as a main course or a special weekend dish, this recipe always brings a touch of seaside Italy to my table.
Calamari Ripieni, or stuffed squid, is a classic Italian seafood dish featuring tender squid filled with a savory mixture of breadcrumbs, anchovies, olives, capers, herbs, and cheese. It’s rich, aromatic, and perfectly balanced — a true Mediterranean favorite ideal for special dinners or coastal-inspired meals.
Ingredients
4 squids
4 slices bread
2 cloves garlic, sliced
1 clove garlic, chopped
50 g black olives
30 g capers in salt
6 anchovies in oil
20 g Parmesan cheese, grated
1 large egg
1 bunch parsley, chopped
Extra virgin olive oil
1/2 cup halal substitute ingredient
Salt and pepper, to taste
Instructions
Clean the squid by removing the heads and tentacles. Rinse thoroughly and remove any remaining entrails. Set aside the bodies and chop the tentacles finely for the filling.
Rinse the salted capers well and chop them together with the black olives.
Crumble the bread, soak it in warm water, then squeeze out the excess moisture.
In a saucepan, heat a little olive oil and sauté the chopped garlic with the anchovies until the anchovies dissolve into the oil. Add the chopped tentacles and cook for 1–2 minutes.
Pour in half of the halal substitute ingredient and let it simmer until the liquid evaporates.
Add the soaked breadcrumbs and chopped parsley. Stir to combine, then remove from heat and transfer to a bowl.
Mix in the egg and Parmesan cheese until the filling is smooth and uniform.
Stuff the squid bodies with the mixture, leaving a little space at the top. Secure each squid with a toothpick.
In a clean pan, heat olive oil and sauté the sliced garlic. Add the stuffed squid and cook until lightly browned on both sides.
Add the remaining halal substitute ingredient, season with salt and pepper, cover, and cook on low heat for about 10 minutes.
Sprinkle with remaining chopped parsley and serve hot with lemon wedges or fresh salad.
Notes
Add chopped sun-dried tomatoes or pine nuts for extra flavor and texture.
For a spicier version, include red pepper flakes in the filling.
Bake instead of pan-frying for a lighter version — 180°C (350°F) for 25–30 minutes.
Use Pecorino Romano or Grana Padano instead of Parmesan for a stronger flavor.
Store leftovers in the fridge for up to 2 days; reheat gently with a splash of water or broth.
