There’s something magical about Sicilian stuffed squid (calamari ripieni) — a dish that brings together the simplicity of fresh seafood with the bold flavors of the island’s traditional pantry. This recipe transforms everyday ingredients into something truly special: sweet, tender squid filled with a golden stuffing of breadcrumbs, garlic, parsley and Sicilian cheese. Whether roasted in the oven or grilled gently over coals, it’s a celebration of coastal flavor.
Stuffed Squid (Calamari Ripieni)
Ingredients
- 2.2 lb (1 kg) fresh squid
- 7 oz (200 g) breadcrumbs
- 2 garlic cloves, minced
- 1 small bunch of parsley, finely chopped
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- Salt and pepper to taste
- 3.5 oz (100 g) grated caciocavallo cheese (or diced tuma)
Instructions
- Clean the squid, removing the ink sacs and separating the tentacles from the bodies.
- Finely chop the tentacles and mix them with breadcrumbs, garlic, parsley, olive oil, salt and pepper.
- Sauté the mixture in a pan until the breadcrumbs are golden and fragrant.
- Let the mixture cool slightly, then add the cheese.
- Fill each squid body with the mixture and sew them shut with kitchen thread.
- Place in a baking dish with a drizzle of olive oil and bake at 350°F (180°C) for 50–60 minutes or until tender and lightly golden.
- Alternatively, cook the stuffed squid over gentle coals, brushing the outside with olive oil to prevent sticking.
Grandma & Aunties’ Kitchen Wisdom:
«To keep the squid from becoming rubbery, be careful not to overcook. For a twist, try adding a touch of grated lemon zest to the filling — it gives the dish a sunny lift straight from the Mediterranean»
