Stuffed Calamari: Calamari Ripieni

Total Time:
55 min
35 min
20 min

4 servings

  • 2 1/2 pounds fresh squid, cleaned, tentacles removed and chopped
  • 1 lemon, zested and juiced, plus 1 lemon, quartered
  • 2 tablespoons chopped fresh rosemary leaves
  • 1/2 bunch Italian parsley, finely chopped to yield 1/4 cup
  • 4 salt-packed anchovies, rinsed, patted dry and finely chopped
  • 2 cloves garlic, crushed
  • 1/4 cup fresh bread crumbs, from a loaf of pane di casa
  • 1 egg
  • Salt and pepper to taste
  • Extra-virgin olive oil, for grilling
  • Drizzle the squid bodies with the lemon juice and set aside.

  • Preheat the grill or broiler.

  • In a large mixing bowl, combine the tentacles, lemon zest, herbs, anchovies, garlic, bread crumbs, egg, a judicious amount of salt and black pepper to taste and mix well to combine thoroughly. Using a small spoon or pastry bag, stuff the reserved squid bodies with the filling. Using a toothpick, fasten the bodies closed.

  • Brush the squid with plenty of olive oil and season with salt and pepper. Grill or broil 20 minutes, turning at least once. Serve immediately, garnished with lemon wedges.

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