Baked Stuffed Squid (Calamari Ripieni al Forno)
A delicate and savory Italian dish, Baked Stuffed Squid, or “Calamari Ripieni al Forno,” combines tender squid with a flavorful stuffing of breadcrumbs, pine nuts, raisins, anchovies, and aromatic herbs. This recipe transforms simple squid into a gourmet treat, perfect for a special occasion or as an elegant second course. The dish is cooked in a white wine sauce, which enhances the flavors and adds a rich depth to the stuffing. Here’s how to make this delightful dish:
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Calamari (squid) | 4 whole squid |
| Breadcrumbs (Pangrattato) | 200g |
| Pine nuts (Pinoli) | 30g |
| Raisins (Uvetta) | 30g |
| Anchovies in oil (Acciughe sott’olio) | 5 fillets |
| Onion (Cipolla) | ½ medium onion |
| White wine (Vino bianco) | 150g |
| Water (Acqua) | 70g |
| Fresh parsley (Prezzemolo) | 1 bunch |
| Ground chili powder (Peperoncino in polvere) | To taste |
| Extra virgin olive oil (Olio extravergine d’oliva) | To drizzle |
| Fine salt (Sale fino) | To taste |
Instructions
-
Clean the Squid
Start by preparing the squid. Remove the tentacles and the head. Carefully take out the eyes and beak from the head and peel off the skin from the tentacles and body. Once cleaned, rinse the squid thoroughly under cold water. Slice the tentacles and fins into small pieces, but leave the squid body (the sack) whole. Set aside. -
-
Soak the Raisins
Place the raisins in a small bowl and cover with cold water. Let them soak for at least 10 minutes to plump them up. Drain them well before using. -
Toast the Pine Nuts
In a dry non-stick pan, toast the pine nuts over low heat for a few minutes until they are golden brown. Be careful not to burn them. Set aside. -
Prepare the Stuffing
Finely chop the onion and parsley. Combine the chopped onion, parsley, drained raisins, and toasted pine nuts in a large mixing bowl. Add the finely chopped squid tentacles and fins to the mixture. Stir everything together, ensuring the ingredients are well incorporated. -
Add the Breadcrumbs and Seasoning
Add the breadcrumbs to the stuffing mixture, followed by a pinch of salt and chili powder to taste. Pour in the water and mix again until the stuffing becomes slightly moist but not soggy. -
Stuff the Squid
Carefully stuff the squid bodies with the prepared filling, making sure not to overstuff them. Once filled, use wooden toothpicks to seal the openings of the squid to keep the stuffing inside while baking. -
Arrange the Squid in the Baking Dish
Place the stuffed squid in a baking dish, arranging them in a single layer. Pour the white wine around the squid, allowing it to infuse the dish with flavor. You can also top the squid with any leftover stuffing. -
Bake the Squid
Preheat your oven to 190°C (375°F) in the convection setting. Place the baking dish in the oven and bake for 7-8 minutes. After this initial cooking time, remove the dish, carefully turn the squid over, and add any remaining stuffing on top. Drizzle with a little extra virgin olive oil and continue to bake for another 7-8 minutes, until the squid is cooked through and slightly golden on top. -
Serve
Once done, remove the squid from the oven and let it rest for a few minutes. Serve the baked stuffed squid hot, with a drizzle of olive oil and a sprinkle of fresh parsley if desired. This dish pairs wonderfully with a side of steamed vegetables or a fresh salad.
This Baked Stuffed Squid recipe, with its combination of savory ingredients and tender squid, offers a unique and flavorful way to enjoy seafood. The hint of sweetness from the raisins and the richness of the pine nuts make it a well-rounded dish that’s sure to impress your guests. Perfect for a festive meal or a delicious family dinner!
