Description
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed squid
- Calories: 340
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
