📝 About This Recipe
A true jewel of Southern Italian coastal cuisine, these stuffed calamari are a masterclass in balancing textures and flavors. Tender squid tubes are filled with a savory mixture of breadcrumbs, aromatics, and their own chopped tentacles, then simmered in a vibrant white wine and tomato sauce. This dish captures the essence of the Mediterranean sea, offering a sophisticated yet rustic dining experience that is both hearty and elegantly light.
🥗 Ingredients
The Calamari
- 8 pieces Medium Calamari (cleaned, tubes kept whole and tentacles reserved)
The Savory Filling
- 1.5 cups Fresh Breadcrumbs (homemade from crustless sourdough or rustic loaf)
- 1/3 cup Parmigiano-Reggiano (freshly grated)
- 2 cloves Garlic (minced)
- 3 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Capers (rinsed and chopped)
- 2 pieces Salted Anchovy Fillets (finely minced into a paste)
- 1 Large Egg (lightly beaten to bind)
- 2 tablespoons Extra Virgin Olive Oil (plus extra for searing)
- 1 teaspoon Lemon Zest (finely grated)
The Braising Sauce
- 2 cups Cherry Tomatoes (halved)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1 clove Garlic (smashed)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
- 1/2 cup Tomato Purée (Passata)
- Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Prepare the calamari by rinsing the tubes and tentacles thoroughly under cold water. Pat them very dry with paper towels—this is crucial for a good sear later.
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2
Finely chop the reserved tentacles. In a small skillet, heat 1 tablespoon of olive oil over medium heat and sauté the chopped tentacles for 2-3 minutes until they release their liquid and firm up. Set aside to cool.
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3
In a large mixing bowl, combine the breadcrumbs, grated Parmigiano, minced garlic, parsley, capers, anchovy paste, and lemon zest.
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4
Add the cooled cooked tentacles to the breadcrumb mixture and stir well. Incorporate the beaten egg and 1 tablespoon of olive oil, mixing until the stuffing holds together when squeezed but isn't overly wet.
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5
Using a small spoon or a piping bag without a tip, gently stuff each calamari tube. Leave about 1/2 inch of space at the top, as the squid will shrink during cooking and the filling will expand.
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6
Secure the opening of each tube with a wooden toothpick, weaving it through the flesh like a needle to seal the filling inside.
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7
In a large wide skillet or braiser, heat 2 tablespoons of olive oil over medium-high heat. Sear the stuffed calamari for 1-2 minutes per side until they turn opaque and develop light golden spots. Remove them to a plate.
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8
In the same skillet (don't wash it!), add the smashed garlic clove and chili flakes. Sauté for 1 minute until fragrant.
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9
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
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10
Add the halved cherry tomatoes and tomato purée. Season lightly with salt and pepper. Simmer the sauce for 5 minutes until the tomatoes begin to soften.
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11
Gently nestle the stuffed calamari back into the sauce. Cover the skillet with a lid and reduce the heat to low.
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12
Simmer gently for 15-20 minutes. The calamari should be tender when pierced with a knife. Do not overcook, or they will become rubbery.
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13
Remove the toothpicks carefully before serving. Garnish with a final sprinkle of fresh parsley and a drizzle of high-quality olive oil.
💡 Chef's Tips
Do not overstuff the tubes; if they are too tight, they will burst during the cooking process. Always use fresh breadcrumbs rather than store-bought dried ones for a lighter, more delicate texture. If you prefer a crunchier version, you can bake the stuffed calamari at 400°F (200°C) with a drizzle of oil instead of braising them in sauce. Ensure the calamari are very dry before searing to prevent them from steaming in the pan. If the sauce becomes too thick during simmering, add a splash of water or clam juice to loosen it.
🍽️ Serving Suggestions
Serve alongside a pile of crusty grilled ciabatta to soak up the delicious tomato and wine sauce. Pair with a crisp, chilled Italian white wine like a Falanghina or a Greco di Tufo. Place the calamari over a bed of sautéed garlicky Swiss chard or baby spinach. For a fuller meal, serve over a nest of linguine or spaghetti tossed in the remaining sauce. A simple arugula salad with lemon vinaigrette provides a refreshing peppery contrast to the savory stuffing.