Stuffed Calamari, Sicilian Style

Total Time:
1 hr 15 min
40 min
35 min

6 servings

  • 12 large squid tubes
  • 2 large onions, finely chopped
  • 2 tablespoons, plus 1/2 cup olive oil, plus 1/2 cup
  • 4 cloves garlic, finely chopped
  • 1 cup grated pecorino, plus 1/4 cup
  • 1/2 cup Italian finely chopped parsley, plus 1/4 cup
  • 6 cups bread crumbs
  • 1 cup raisins
  • 12 toothpicks
  • Tomato Sauce, recipe follows
  • Tomato Sauce:
  • 56 ounces canned, crushed tomatoes
  • 4 cloves garlic, finely chopped
  • 1/2 cup finely chopped basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • Preheat the oven to 350 degrees F.

  • Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1 cup pecorino, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Add the raisins last. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes.

Tomato Sauce:
  • In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper and sugar. Cook for 5 minutes and set aside.

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