Calamari Ripieni | Italian Stuffed Squid

Updated at: Thu, 17 Aug 2023 06:31:45 GMT

Step 1

Defrost the seafood in its original vacuum packaging for 8-12 hours in the refrigerator.

Step 2

The best breadcrumbs for this dish are taralli, crisp ring-shaped breadsticks. Place taralli in a jar of a food processor and pulse them to make crumbs. Transfer into a bowl.

Step 3

Process octopuses in the same jar of the food processor to finely chop them.

Step 4

Pour olive oil into a frying pan and heat it over medium heat. Add the chopped octopus and cook until all the liquid evaporates and the octopus begins to caramelize.

Step 5

Chop the garlic and add to the octopus. Let it fry until golden, and add the white wine. Cook down the wine and remove the pan from the heat. Allow to cool and transfer cooked octopus into a bowl with the taralli crumbs.

Step 6

Coarsely chop the sea scallops and add them to the bowl. Add finely chopped parsley, salt, and pepper and stir. The stuffing is ready.

Step 7

Heat olive oil over medium heat in a large frying pan (should fit 4 stuffed calamari). Fry chopped garlic until caramelized.

Step 8

Add canned crushed tomatoes, season to your taste, bring to simmer over high heat. Reduce the heat and let the sauce cook down for about 10 minutes over medium heat. Stir from time to time.

Step 9

Meanwhile, stuff the calamari and secure the stuffing with toothpicks. The amount of stuffing should be no thicker than 0.5 inches.

Step 10

Place stuffed calamari in a pan with the sauce and spoon the sauce, coating them. Bring to simmer. Carefully flip calamari and spoon the hot sauce a couple of times while slowly cooking them for about 30 to 35 minutes. Do not cover with a lid. Let the sauce cook down and thicken.

Step 11

Serve cooked calamari hot or cold. Sliced calamari looks more visually appealing when sliced cold. You will get more sauce than you need to serve the dish. Save it and serve separately with toasted baguette and poached eggs, for example. It's delicious!

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