Calamari Ripieni (Stuffed Calamari)

30 mins
Serves 1
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Directions

  1. 1Dice the calamari tentacles.
  2. 2Dice the calamari tentacles.
  3. 3Dice the calamari tentacles.
  4. 4Build the filling by heating extra virgin olive oil, garlic, anchovy, and Calabrian chili until melted.
  5. 5Build the filling by heating extra virgin olive oil, garlic, anchovy, and Calabrian chili until melted.
  6. 6Build the filling by heating extra virgin olive oil, garlic, anchovy, and Calabrian chili until melted.
  7. 7Sear the diced calamari tentacles in the aromatized oil with salt, pepper, and parsley.
  8. 8Sear the diced calamari tentacles in the aromatized oil with salt, pepper, and parsley.
  9. 9Sear the diced calamari tentacles in the aromatized oil with salt, pepper, and parsley.
  10. 10Add Castelvetrano olives and capers to the tentacle mixture.
  11. 11Add Castelvetrano olives and capers to the tentacle mixture.
  12. 12Add Castelvetrano olives and capers to the tentacle mixture.
  13. 13Deglaze with a splash of white wine and reduce until almost dry.
  14. 14Deglaze with a splash of white wine and reduce until almost dry.
  15. 15Deglaze with a splash of white wine and reduce until almost dry.
  16. 16Cool the tentacle mixture.
  17. 17Cool the tentacle mixture.
  18. 18Cool the tentacle mixture.
  19. 19Mix the cooled tentacle base with parsley and breadcrumbs to create a loose stuffing.
  20. 20Mix the cooled tentacle base with parsley and breadcrumbs to create a loose stuffing.
  21. 21Mix the cooled tentacle base with parsley and breadcrumbs to create a loose stuffing.
  22. 22Add pecorino cheese, salt, and pepper to the stuffing.
  23. 23Add pecorino cheese, salt, and pepper to the stuffing.
  24. 24Add pecorino cheese, salt, and pepper to the stuffing.
  25. 25Taste the stuffing and adjust seasoning if needed, adding a little more pecorino if desired.
  26. 26Taste the stuffing and adjust seasoning if needed, adding a little more pecorino if desired.
  27. 27Taste the stuffing and adjust seasoning if needed, adding a little more pecorino if desired.
  28. 28Stuff the calamari tubes using a straight tip pastry tip, filling them about three quarters full.
  29. 29Stuff the calamari tubes using a straight tip pastry tip, filling them about three quarters full.
  30. 30Stuff the calamari tubes using a straight tip pastry tip, filling them about three quarters full.
  31. 31Secure the stuffed calamari tubes with toothpicks.
  32. 32Secure the stuffed calamari tubes with toothpicks.
  33. 33Secure the stuffed calamari tubes with toothpicks.
  34. 34Dry the stuffed calamari tubes with paper towels.
  35. 35Dry the stuffed calamari tubes with paper towels.
  36. 36Dry the stuffed calamari tubes with paper towels.
  37. 37Sear the stuffed calamari in extra virgin olive oil, turning them with a utensil.
  38. 38Sear the stuffed calamari in extra virgin olive oil, turning them with a utensil.
  39. 39Sear the stuffed calamari in extra virgin olive oil, turning them with a utensil.
  40. 40Season the searing calamari with salt and pepper.
  41. 41Season the searing calamari with salt and pepper.
  42. 42Season the searing calamari with salt and pepper.
  43. 43Add the remaining tentacles, more olive oil, Calabrian chili, and smashed garlic to the pan and sear until caramelized.
  44. 44Add the remaining tentacles, more olive oil, Calabrian chili, and smashed garlic to the pan and sear until caramelized.
  45. 45Add the remaining tentacles, more olive oil, Calabrian chili, and smashed garlic to the pan and sear until caramelized.
  46. 46Add tomatoes, white wine, and whole basil to the pan.
  47. 47Add tomatoes, white wine, and whole basil to the pan.
  48. 48Add tomatoes, white wine, and whole basil to the pan.
  49. 49Braise the calamari for about 30 minutes until tender, maintaining a light simmer.
  50. 50Braise the calamari for about 30 minutes until tender, maintaining a light simmer.
  51. 51Braise the calamari for about 30 minutes until tender, maintaining a light simmer.

Ingredients

  • fresh calamari
  • fresh calamari
  • fresh calamari
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • garlic
  • garlic
  • garlic
  • anchovy
  • anchovy
  • anchovy
  • Calabrian chili
  • Calabrian chili
  • Calabrian chili
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • parsley
  • parsley
  • parsley
  • Castelvetrano olives, chopped
  • Castelvetrano olives, chopped
  • Castelvetrano olives, chopped
  • capers, chopped
  • capers, chopped
  • capers, chopped
  • white wine
  • white wine
  • white wine
  • breadcrumbs
  • breadcrumbs
  • breadcrumbs
  • pecorino cheese
  • pecorino cheese
  • pecorino cheese
  • tomatoes
  • tomatoes
  • tomatoes
  • basil, whole
  • basil, whole
  • basil, whole
  • lemon zest
  • lemon zest
  • lemon zest

Equipment

pastry tiptoothpickspanpaper towels

Tips

  • Dice calamari tentacles for the stuffing.
  • Sear calamari tentacles in aromatized oil for bold flavor.
  • Cool the tentacle mixture before mixing with breadcrumbs for the stuffing.
  • Ensure the stuffing is loose, not dense, to prevent bursting and allow it to absorb juices.
  • Stuff calamari tubes about three quarters full to prevent them from bursting during cooking.
  • Use a straight tip pastry tip to easily stuff calamari tubes.
  • Secure calamari tubes with toothpicks.
  • Dry calamari tubes with paper towels before searing to ensure proper searing and prevent sticking.
  • When braising, maintain a light simmer, do not boil, to prevent the calamari from splitting open.