Stuffed Calamari: Calamari Ripieni

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 3 Reviews
Total Time:
55 min
Prep
35 min
Cook
20 min
Yield:
4 servings
Level:
--
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Ingredients

  • 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

Directions

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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Newest Ratings and Reviews

Read all 3 reviews

  • on December 23, 2007

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    We?re adventurous chefs in our house and our kids eat everything. However, although we like squid, and the rest of the ingredients, this recipe was simply awful. Definitely not on the replay list.

    people found this review Helpful.
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  • on March 19, 2007

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    This was easier than I thought it would be, can't wait to try it out on a BBQ!

    people found this review Helpful.
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  • on March 10, 2007

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    great recipe, only change would be to cook a little bit longer to get a more tender chew on the squid...very tasty, reminiscent of tokyo street food

    people found this review Helpful.
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