ingredients
  • Calamari 4, wings and tentacles
  • Eggs 2 • 130 kcal
  • Grated parmesan cheese 150gr
  • Bread – crumb as much as it is needed
  • Breadcrumbs 50gr
  • Extra-virgin olive oil as much as it is needed
  • Black olives 6
  • Capers 6
  • Sea salt as much as it is needed
  • Black pepper as much as it is needed
  • Garlic 1 clove
  • Parsley 1 bunch
  • Tomato sauce 350gr
  • Extra-virgin olive oil as much as it is needed
  • Garlic 1 clove
  • Sea salt as much as it is needed
Calories refers to 100 gr of product

To prepare stuffed calamari you must clean them and chop up the tentacles that you will then brown with the bread and the other ingredients to create the filling. The recipe finds its origins in many Italian regions, but today it is a typical Sicilian recipe. The stuffed calamari can be served both hot and cold and prepared, according to personal taste, with some variation both in cooking and in filling. This is the classic version of the recipe of stuffed calamari cooked in the frying pan, and it is enriched with many tips to make it suitable for everyone's needs and palates.

Instructions

To clean the calamari, you must proceed with the emptying of all the internal parts and the extraction of the cartilage present in the mantle (1). Then, remove the skin (2) and cut the two wings. Once the tentacles have been removed, remove also the eyes (3) and the tooth (the hard part just below the eyes) of the calamari. Both the tentacles and the wings will be useful for the filling. In this way the calamari will become an ideal "bag" to fill.

To prepare the filling of the stuffed calamari, place a frying pan on medium heat and let a clove of garlic fry in extra-virgin olive oil. As soon as the garlic turns golden/brown, add the wings and the tentacles cut into small pieces, together with the capers and the pitted olives (4). After 5 minutes switch off the stove, remove the garlic, and transfer all in a bowl adding also soft crumb, breadcrumbs, chopped parsley, Parmesan cheese (if you like it), 2 eggs, salt, pepper (5) and finally blend everything.

Let it cool. With the help of a sac a poche or simply a teaspoon, fill the calamari without reaching the edge: you must leave the last part empty to seal it with a toothpick (6), in order not to let out the mixture during cooking. 

Cooking modes and times

At this point heat the frying pan with extra-virgin olive oil and a clove of garlic (7), and then add also the stuffed calamari. Pour a small glass of white wine to simmer and reduce (8), and continue cooking by adding tomato sauce, a pinch of salt, and letting them cook over a low flame for 20 minutes and turning them at least once halfway (9). If you don’t want tomatoes just do not pour the sauce. Cook the calamari with the lid on for 10 minutes turning them from time to time. Be very careful because the calamari will tend to release water that could make the oil splash.

Variants

The stuffing can be a fun way to customize the dish and you can also add other ingredients to the one we used in this recipe. In the Neapolitan recipe, also called “calamari ‘mbuttunat”, you can add raisins and pine nuts or cherry tomatoes to the filling. In the filling of the Sicilian stuffed calamari you can add anchovies and in some cases also small pieces of caciocavallo cheese; also, halfway through cooking of the stuffed calamari, both in the oven and in the pan, you can add a glass of orange juice. In Trieste, in the frying pan you can heat up the oil with a minced onion and a tablespoon of flour, and then you can proceed to lay the previously stewed stuffed calamari with the tomato sauce. In Liguria, some add previously blanched and dried spinach into the stuffing. You can also create fillings with potatoes, radicchio, peas, artichokes, eggplants, zucchini, basil, mint and many other ingredients: cooking means also creativity.

Grilled: heat up the barbecue grill for at least 10 minutes with a nice fire and, as soon as it is hot, place it high and lay the stuffed calamari for at least 15 minutes. On the same grill, you can simultaneously cook many vegetables to use as a side dish.

Tips

When you put the stuffing, remember to leave some empty space before closing the calamari with a toothpick, otherwise it will overflow.
We can replace the calamari with flying squid or cuttlefish. This means that times and flavors will be different, but the cleaning process, the stuffing preparation, the filling and the closing will be almost identical to those of this recipe. We recommend the use of fresh and medium-sized mollusks (many fish shops provide a cleaning service on request, thus avoiding the most annoying passage of this recipe), otherwise even a frozen product of excellent quality can be a good substitute . Unlike the cuttlefish, easily distinguishable, the calamari and the flying squid are more similar, in fact they can be recognized according to the position of the wings: in the first case they go from the tip of the tail up to half of the body, while in the second case they are smaller and form a triangle at the top of the mollusk, as if it was an hat.