Calamari Ripieni Stuffed Squid Recipes

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CALAMARI RIPIENI (STUFFED SQUID)



Calamari Ripieni (Stuffed Squid) image

Provided by Nancy Harmon Jenkins

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 8

1 head red radicchio
6 medium-size squid or calamari
2 ounces bacon, sliced
Salt and pepper to taste
1/2 cup fresh bread crumbs moistened in water and squeezed dry
1 egg
3 tablespoons extra-virgin olive oil
1/4 cup white wine

Steps:

  • Core and slice the radicchio into 1/4-inch slices.
  • Clean squid by removing the ink sac and the intestinal matter and discard. Cut off the tentacles and set aside both the squid and the tentacles.
  • In a frying pan, saute the bacon until slightly brown. Add the radicchio and tentacles, and salt and pepper to taste. Cover and cook over low heat until the radicchio goes limp, about 4 minutes, adding water if needed. Remove ingredients to chopping board or food processor. Chop finely.
  • Place the chopped mixture in a medium-size bowl and add the bread crumbs and egg. Mix thoroughly.
  • Stuff each squid with the mixture. Place the squid with the extra-virgin olive oil in a skillet and cook over moderate heat about 20 minutes, basting with wine.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED STUFFED SQUID: CALAMARI RIPIENI AL FORNO



Baked Stuffed Squid: Calamari Ripieni al Forno image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 to 12 servings

Number Of Ingredients 20

1/4 cup olive oil
1 large onion, sliced thinly (preferably sweet white Vidalia onion)
Salt and freshly ground black pepper
1/4 cup pine nuts
1/4 cup raisins
1/4 cup Italian or kalamata olives (preferably pitted)
1 teaspoon capers, optional
One 24-ounce can peeled crushed/ground tomatoes (recommended: Kitchen Ready)
5 or 6 basil leaves, torn
3 eggs
3/4 cup seasoned bread crumbs, plus extra for sprinkling
1 tablespoon raisins, coarsely chopped
1 tablespoon pine nuts, coarsely chopped
1/4 cup chopped squid tentacles
1 tablespoon caciocavallo cheese or Pecorino Romano, chopped into small cubes
12 cleaned fresh or frozen medium squid
Grated Romano
Dry seasoned bread crumbs
Salt and freshly ground black pepper
Extra-virgin olive oil

Steps:

  • To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.
  • Preheat the oven to 400 degrees F.
  • To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.

STUFFED CALAMARI, SICILIAN STYLE



Stuffed Calamari, Sicilian Style image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

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
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

Steps:

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

CALAMARI RIPIENI (STUFFED SQUID)



Calamari Ripieni (Stuffed Squid) image

Another family recipe I got from Italian friends while living in Naples. This is so easy if you can find the squid.

Provided by Pilates Gal

Categories     Squid

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs squid, cleaned
3 garlic cloves, minced
2 tablespoons minced parsley
2 tablespoons minced celery
2 tablespoons minced onions
1/2 cup breadcrumbs, see notes
4 tablespoons virgin olive oil, divided
salt and pepper

Steps:

  • Remove tenticles and leave the body whole. Saute the onion, celery and garlic in half the olive oil. Chop the tentacles fine and saute them for a few minutes. Add the parsley and bread crumbs, mixing well. Taste and season with salt and pepper.
  • Stuff the squid, but not too much, and close the opening with a toothpick. They will shrink during the cooking and if stuffed too full they'll split open. Saute them in the bottom of a heavy pot in a little olive oil on all sides.
  • Pour your favorite marinara sauce over and cook for about 45 minutes, over very low heat, until tender. You can make this ahead and reheat it - it gets even better.

Nutrition Facts : Calories 223.9, Fat 11.1, SaturatedFat 1.8, Cholesterol 264.2, Sodium 119, Carbohydrate 11, Fiber 0.6, Sugar 0.8, Protein 19.1

ABSOLUTELY DELICIOUS STUFFED CALAMARI



Absolutely Delicious Stuffed Calamari image

Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Provided by UNREFINEDNERD

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 14

12 calamari tubes
2 green onions, finely chopped
8 cloves garlic, minced, divided
½ pound chopped cooked shrimp meat
½ pound cooked crabmeat, diced
1 tablespoon lemon juice
¾ cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
¾ cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
  • In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
  • Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
  • Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g

STUFFED SQUID SICILIAN-STYLE



Stuffed Squid Sicilian-Style image

Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.

Provided by David Tanis

Categories     dinner, lunch, finger foods, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

12 ounces chard or spinach, chopped, about 6 cups
Extra-virgin olive oil
1 large onion, finely diced, about 1 1/2 cups
2 medium fennel bulbs, finely diced, about 1 1/2 cups
Salt and pepper
3 tablespoons chopped fennel fronds
2 teaspoons ground fennel seed
4 anchovy fillets, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
Pinch of crushed red pepper
1/4 cup pine nuts, lightly toasted
1 tablespoon lemon zest
3/4 cup homemade dry bread crumbs
2 ounces grated pecorino cheese, about 1/4 cup
1 1/2 pounds cleaned medium squid, with tentacles
2 tablespoons chopped parsley, for garnish
Lemon wedges, for serving

Steps:

  • Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
  • Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
  • Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
  • Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
  • Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
  • Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams

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Top Asked Questions

What is the best way to cook stuffed squid?
Heat olive oil in a frying pan and add anchovies and garlic. When anchovies have infused in the oil, place stuffed squid in the frypan and seal. Add red wine and crushed tomatoes and simmer on low heat for about 5 minutes.
Is stuffed calamari made with fresh squid?
This recipe for Italian stuffed calamari relies upon the freshest seafood. Cleaning and preparing the fresh squid takes time but the result is a world away from thick tough ready-to-use frozen squid tubes. Teamed with a tomato sauce spiked with anchovies this dish is a winner.
What to do with calamari ripieni?
Also, the calamari ripieni can be baked in an oil coated pan and affogati, drown with 1 ½ cups of white wine. This recipe is easy to make because the preparation can be done ahead of time and the stuffed squid assembled in the last moment.
How do you cook calamari with squid tubes?
Rinse the calamari tubes and pat dry. In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.

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