Calamari Ripieni Stuffed Squid

Dive into the irresistible flavors of the Mediterranean with Calamari Ripieni, or Stuffed Squid, a classic Italian dish that’s as elegant as it is comforting. Tender squid is filled with a flavorful medley of sautéed tentacles, breadcrumbs, Parmesan cheese, fresh parsley, and a hint of lemon zest, creating a stuffing that’s rich and aromatic. Nestled in a luscious tomato and white wine sauce infused with fresh basil, this oven-baked centerpiece is both hearty and sophisticated. Ideal for dinner parties or an indulgent weeknight meal, serve it with crusty bread or a crisp salad to savor every drop of the fragrant sauce. Perfect for seafood aficionados, this recipe captures the essence of coastal Italy in every bite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 whole squid (cleaned, with tentacles reserved)
• 3 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 cup breadcrumbs
• 0.5 cup Parmesan cheese (grated)
• 3 tablespoons parsley (chopped)
• 1 teaspoon lemon zest
• 0.5 teaspoons red pepper flakes
• 1 egg (beaten)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 28-ounce can canned crushed tomatoes
• 0.5 cup white wine
• 6 basil leaves (fresh)
• 8 toothpicks

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Finely chop the reserved squid tentacles and set aside.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 minced garlic clove and sauté until fragrant, about 30 seconds.

Step 4

Add the chopped squid tentacles to the skillet and cook for 2-3 minutes, until tender. Remove from heat and let cool slightly.

Step 5

In a bowl, mix the cooked tentacles, breadcrumbs, Parmesan cheese, parsley, lemon zest, red pepper flakes, beaten egg, 0.5 teaspoons of salt, and black pepper until well combined.

Step 6

Stuff each cleaned squid body with the breadcrumb mixture, leaving about 1 inch of space at the top to avoid overfilling. Use toothpicks to close the opening securely.

Step 7

In a large oven-safe skillet or pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining minced garlic and sauté for 30 seconds.

Step 8

Pour in the crushed tomatoes and white wine. Stir in the remaining 0.5 teaspoon of salt and add the basil leaves. Simmer the sauce for 5 minutes.

Step 9

Nestle the stuffed squid into the tomato sauce and spoon some sauce over the top.

Step 10

Cover the skillet with foil or a lid and bake in the preheated oven for 25 minutes.

Step 11

Remove the foil and bake for an additional 10-15 minutes, or until the squid is tender.

Step 12

Serve hot, with plenty of sauce, alongside crusty bread or a fresh salad.

Nutrition Facts

Serving size	(1977.6g)

Amount per serving	% Daily Value*
Calories	2317.3

Total Fat 97.6g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1865.6mg	0%
Sodium 7239.4mg	0%
Total Carbohydrate 165.3g	0%
Dietary Fiber 19.0g	0%
Total Sugars 42.3g
Protein 184.4g	0%

Vitamin D 40IU	0%
Calcium 1915.2mg	0%
Iron 18.7mg	0%
Potassium 4851.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 32.4%

Carbs: 29.0%