Calamari Ripieni (Stuffed Calamari)
Directions
- 1Dice the calamari tentacles.
- 2Build the filling by heating extra virgin olive oil, garlic, anchovy, and Calabrian chili until melted.
- 3Sear the diced calamari tentacles in the aromatized oil with salt, pepper, and parsley.
- 4Add Castelvetrano olives and capers to the tentacle mixture.
- 5Deglaze with a splash of white wine and reduce until almost dry.
- 6Cool the tentacle mixture.
- 7Mix the cooled tentacle base with parsley and breadcrumbs to create a loose stuffing.
- 8Add pecorino cheese, salt, and pepper to the stuffing.
- 9Taste the stuffing and adjust seasoning if needed, adding a little more pecorino if desired.
- 10Stuff the calamari tubes using a straight tip pastry tip, filling them about three quarters full.
- 11Secure the stuffed calamari tubes with toothpicks.
- 12Dry the stuffed calamari tubes with paper towels.
- 13Sear the stuffed calamari in extra virgin olive oil, turning them with a utensil.
- 14Season the searing calamari with salt and pepper.
- 15Add the remaining tentacles, more olive oil, Calabrian chili, and smashed garlic to the pan and sear until caramelized.
- 16Add tomatoes, white wine, and whole basil to the pan.
- 17Braise the calamari for about 30 minutes until tender, maintaining a light simmer.
Ingredients
- fresh calamari
- extra virgin olive oil
- garlic
- anchovy
- Calabrian chili
- salt
- pepper
- parsley
- Castelvetrano olives, chopped
- capers, chopped
- white wine
- breadcrumbs
- pecorino cheese
- tomatoes
- basil, whole
- 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.
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