InstaStuffed Squid (Calamari Ripieni)
A classic Italian recipe of squid stuffed with a flavorful mixture of chopped tentacles, bread, garlic, onion, cheese, and fresh herbs, browned in the pan and served with its own cooking juices.
Source
View original recipeImported by: LetBite
This recipe was adapted from content found on @spikey.licious. Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.
Squid Preparation
Ingredients
- 8 unitsSquid
Directions
- 1
Clean the squid, removing the pen/bone, viscera, and eyes. Separate the tentacles from the body.
- 2
Wash the squid bodies and tentacles well under running water and dry with paper towels.
Filling Preparation
Ingredients
- 4 clovesGarlic
- 1 unitOnion
- 2 slicesBread
- 1 portionSquid tentacles
- a gostoOlive oil
- 1 unitEgg
- a gostoBlack pepper
- a gostoLemon zest
- a gostoGrated Parmesan cheese
- a gostoFresh basil
Directions
- 1
Finely chop the garlic and onion.
- 2
Cut the bread into small cubes.
- 3
Finely chop the separated squid tentacles.
- 4
In a skillet with a drizzle of heated olive oil, sauté the chopped squid tentacles until lightly browned.
- 5
Add the chopped onion and garlic to the skillet and sauté along with the tentacles until soft and aromatic. Remove from heat and transfer the sautéed mixture to a large bowl.
- 6
In the bowl with the sautéed mixture, add the bread cubes, the egg, and season with freshly ground black pepper.
- 7
Grate the lemon zest directly over the mixture and add the grated Parmesan cheese.
- 8
Chop the fresh basil and incorporate it into the bowl.
- 9
Mix all ingredients well until you obtain a homogeneous and well-combined filling.
Assembly and Cooking
Ingredients
- a gostoCleaned squid bodies
- a gostoFilling
- a gostoToothpick
- a gostoOlive oil
- a gostoFresh chopped parsley
Directions
- 1
Using a spoon, stuff the cleaned squid bodies with the prepared mixture, filling about 3/4 of the capacity to prevent them from bursting during cooking.
- 2
Close the opening of each squid with a toothpick so the filling does not escape.
- 3
In a skillet with a little heated olive oil, add the stuffed squids. Brown them on all sides until they have a beautiful color.
- 4
Sprinkle the fresh chopped parsley over the squids and mix gently to incorporate.
- 5
Serve immediately, accompanied by the juices that formed in the skillet.