Calamari Ripieni
Tender squid tubes stuffed with seasoned breadcrumbs, pine nuts, and herbs, then braised in tomato sauce until melt-in-your-mouth tender. Classic Italian comfort in under 45 minutes.
- Total time
- 45 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ pound squid, whole with tentacles
- ½ cup panko breadcrumbs
- ¼ cup pine nuts
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 can (14 oz) canned crushed tomatoes
- ¼ cup dry white wine
- 3 tablespoons olive oil
- 1 to taste salt and pepper
Instructions
- 1
Place the squid on a cutting board, tentacles pointing away from you. Use a sharp knife to gently separate the tentacles from the head, cutting just above the eyes where the tentacles meet the body.
- 2
Inspect each squid tube—the long white body—for a thin, clear plastic-like quill inside the opening. Slide your finger into the opening and pull out the quill if present, then discard it.
- 3
Rinse the squid tubes and tentacles under cold running water, rubbing gently to remove any speckled skin if desired. Pat dry thoroughly with paper towels—moisture prevents stuffing from holding.
- 4
Chop the squid tentacles into 1/4-inch pieces, about the size of peas, until you have roughly 0.25 cup chopped tentacle meat. Set aside.
- 5
In a small bowl, combine the panko breadcrumbs, pine nuts, minced garlic, chopped parsley, chopped tentacles, and 0.5 teaspoon salt. Stir with a fork until evenly mixed.
- 6
Spoon the filling mixture into each squid tube, using a small spoon to push it down into the opening. Fill each tube until 0.75 full—they expand slightly as they cook—then set aside.
- 7
Heat 3 tablespoons olive oil in a 10-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Place the stuffed squid tubes seam-side up in the hot oil. Do not move them for 2 minutes, until the bottoms turn pale golden brown.
- 9
Flip each tube using tongs and cook the other side for 1.5 minutes until pale golden, then carefully transfer to a plate.
- 10
Pour the 0.25 cup white wine into the skillet and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pan for 30 seconds.
- 11
Add the 14 oz can of crushed tomatoes and 0.25 teaspoon salt. Stir to combine, then return the squid tubes to the pan in a single layer.
- 12
Reduce heat to medium-low and cover the skillet with a lid. Simmer for 15 minutes, until the squid is very tender when pierced with a fork—it should not resist the prong.
- 13
Taste the sauce and add salt and pepper as needed. Divide the squid and sauce between two shallow bowls, then serve immediately while steaming hot.
Tools you’ll need
- cutting board
- sharp chef's knife
- paper towels
- small bowl
- small spoon
- 10-inch skillet with lid
- wooden spoon
- tongs
- shallow bowls
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