Stuffed Squid (Calamari Ripieni)
Category: Main Course
Servings: 4
Stuffed squid, or Calamari Ripieni, is an exquisite Italian dish that combines tender squid with a flavorful stuffing made from fresh ingredients like anchovies, breadcrumbs, and Parmesan. This dish is a perfect way to bring a touch of elegance to your dinner table, with a delightful balance of flavors and textures that will impress your guests. Here’s a step-by-step guide to preparing this delectable meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Squid (cleaned) | 500g |
| White wine | 40g |
| Garlic (clove) | 1 |
| Fresh parsley | 5g |
| Extra virgin olive oil | As needed |
| Bread (preferably day-old) | 100g |
| Anchovies in oil | 6 fillets |
| Egg | 1 |
| Parmigiano Reggiano DOP (grated) | 30g |
| Salt | As needed |
| Black pepper | As needed |
Instructions
Step 1: Clean the Squid
Begin by cleaning the squid. Hold each squid under cold running water and rinse thoroughly. Gently pull the head away from the body, taking care not to tear the body. Set the head aside.
Remove the transparent cartilage (pen) inside the body and discard it. Rinse the inside of the squid under running water to remove any remaining innards.
Carefully remove the skin of the squid by making a small incision at one end and gently pulling it off. Set the cleaned squid aside.
Next, prepare the squid’s head and tentacles. Using a sharp knife, separate the tentacles from the head by making an incision just beneath the eyes. Pull the tentacles out gently, and remove the beak from the center. Finely chop the tentacles and set them aside for the stuffing.
Step 2: Prepare the Stuffing
To prepare the stuffing, first remove the crust from the bread and cut the soft interior into small cubes. If you’re using day-old bread, it will be easier to work with.
Wash the fresh parsley thoroughly and chop it finely. You’ll need some parsley for the stuffing, and some for garnishing later.
In a large pan, heat a tablespoon of olive oil over medium heat. Add the whole garlic clove, lightly crushed, and sauté until it becomes fragrant.
Add the anchovies and cook them gently, allowing them to dissolve into the oil.
Once the anchovies have melted into the oil, add the finely chopped tentacles of the squid to the pan. Cook for a few minutes until the tentacles have released their juices and cooked through.
Now, add the white wine to the pan, allowing it to simmer and evaporate. This will infuse the squid mixture with flavor and make it tender.
Add the bread cubes to the pan, pressing them into the mixture with a spatula or spoon. Let the bread absorb the flavors for a few minutes. Once the bread has soaked up the liquids, remove the pan from the heat and let the mixture cool down.
Step 3: Prepare the Filling
Once the mixture has cooled, transfer it to a large mixing bowl. Add the grated Parmigiano Reggiano and the finely chopped parsley to the bowl.
Crack the egg into the mixture and season with salt and freshly ground black pepper.
Mix everything thoroughly with your hands or a spoon until all ingredients are well combined. The mixture should be thick but still moist, so adjust the consistency by adding more bread or olive oil if necessary.
Next, transfer the stuffing mixture into a piping bag, and cut the tip of the bag to form a hole of about 1 cm in diameter.
Step 4: Stuff the Squid
Take the prepared squid and begin stuffing each one with the mixture, being careful not to overfill them. Leave about 2 cm from the edge of each squid to allow for expansion during cooking.
Once each squid is stuffed, fold the open end over and secure it with a toothpick to prevent the filling from spilling out during cooking.
Step 5: Cook the Stuffed Squid
In a large skillet, heat a generous amount of olive oil over medium heat. Add a clove of garlic, lightly crushed, and sauté until fragrant.
Carefully place the stuffed squid into the pan and cook for about 5-6 minutes, turning them occasionally to ensure even cooking. The squid should be tender and golden on the outside.
Once cooked, remove the squid from the pan and discard the garlic.
Before serving, sprinkle the stuffed squid with some freshly chopped parsley for a burst of color and flavor.
Step 6: Serve
Serve the stuffed squid hot, accompanied by a fresh green salad or a side of roasted vegetables. A crisp white wine, such as a Pinot Grigio or a Vermentino, would pair beautifully with this dish, enhancing the delicate flavors of the seafood.
Enjoy this delightful Italian classic that will surely become a favorite in your household!
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 38g |
| Carbohydrates | 22g |
| Fat | 16g |
| Fiber | 2g |
| Sodium | 400mg |
| Cholesterol | 110mg |
Tips for the Perfect Calamari Ripieni:
- Squid Quality: Fresh squid is essential for this dish. If using frozen squid, make sure it is completely thawed and well-drained.
- Stuffing Variations: Feel free to experiment with different herbs or add a dash of lemon zest to the stuffing for a citrusy twist.
- Serving Suggestions: These stuffed squid can be served with a light tomato sauce or grilled vegetables for a complete meal.
With these detailed instructions, you’ll be able to prepare Calamari Ripieni that’s as flavorful as it is visually stunning, making it an ideal dish for special occasions or an impressive dinner party.
