Calamari ripieni: Italian stuffed squid in white wine and tomato sauce
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Stuffed calamari in white wine and tomato sauce (calamari ripieni)
Cleaning whole squid can look daunting the first time, but it’s easier than it seems, and fresh calamari are well worth it. Here the tubes are filled with garlic, parsley, olives and breadcrumbs, then simmered in white wine and tomato until tender. A coastal Italian classic, with step-by-step photos.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2–4 servings
- Cuisine: Italian
Ingredients
- 500 g (1 lb) whole fresh calamari (8 small or 4 medium)
- 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
- 2 garlic cloves, finely minced
- 120 ml (½ cup) dry white wine, divided
- 4 level tablespoons (about 30 g) plain breadcrumbs
- A large bunch of flat-leaf parsley, finely chopped (about 1 cup)
- 8–10 pitted olives, finely chopped
- 2 teaspoons tomato paste, dissolved in 240 ml (1 cup) hot water
- Salt
- A pinch of chili powder or red pepper flakes
Instructions
- Clean the calamari. If your squid are not cleaned, gently pull the tentacles away from the body tube. Pull out the transparent, plastic-like quill from inside the tube, peel off the outer skin and pull off the side fins. Rinse the inside of the tubes well under cold water and pat dry.
- Prepare the tentacles and fins. Cut the tentacles just below the eyes, discarding the eyes and innards. Push out and discard the hard little beak from the center of the tentacles. Finely chop the tentacles and the fins.
- Cook the filling base. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chopped tentacles and fins and sauté for about 1 minute, until lightly browned. Add the garlic and stir for a few seconds until fragrant, then pour in a quarter of the wine. Let it evaporate completely, then take the pan off the heat and let cool.
- Make the stuffing. In a bowl, combine the cooled squid mixture with the breadcrumbs, parsley and olives. Season with salt and a pinch of chili and mix well. Tip: if the mixture is too dry to hold together, add a drizzle of olive oil.
- Stuff and seal the tubes. Spoon the stuffing into the calamari tubes, filling them only about three-quarters full: the squid shrink as they cook, and overfilled tubes can burst. Close the opening of each tube with a toothpick.
- Brown the calamari. Heat 1 teaspoon of olive oil in a frying pan over medium heat. Add the stuffed calamari and brown them on both sides, 2–3 minutes in all. Cover the pan loosely with a lid or splatter screen, as the squid may pop and spatter.
- Simmer in the sauce. Pour in the rest of the wine and let it bubble until it evaporates. Stir in the tomato paste dissolved in water, cover, lower the heat, and simmer gently for around 5 minutes, until the calamari are tender and the sauce has thickened. Remove the toothpicks before slicing and serving.
Notes
To save time, ask your fishmonger to clean the squid for you, but keep the tentacles and fins: they go into the stuffing.
