Calamari Ripieni (Stuffed Squid)

Recipe by Pilates Gal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs squid, cleaned
  • 3
    garlic cloves, minced
  • 2
    tablespoons minced parsley
  • 2
    tablespoons minced celery
  • 2
    tablespoons minced onions
  • 12
    cup breadcrumbs, see notes
  • 4
    tablespoons virgin olive oil, divided
  • salt and pepper
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DIRECTIONS

  • Remove tenticles and leave the body whole. Saute the onion, celery and garlic in half the olive oil. Chop the tentacles fine and saute them for a few minutes. Add the parsley and bread crumbs, mixing well. Taste and season with salt and pepper.
  • Stuff the squid, but not too much, and close the opening with a toothpick. They will shrink during the cooking and if stuffed too full they'll split open. Saute them in the bottom of a heavy pot in a little olive oil on all sides.
  • Pour your favorite marinara sauce over and cook for about 45 minutes, over very low heat, until tender. You can make this ahead and reheat it - it gets even better.
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