Calamari ripieni in padella

Ingredients

• 1 kg Calamari (cleaned, bodies and tentacles separated; keep mantle (skin) for filling)
• 100 g Stale Bread (cut into small cubes; can use day‑old baguette)
• 60 ml Extra Virgin Olive Oil (divided: 2 tbsp for sauté, 2 tbsp for sauce, drizzle for filling)
• 2 Garlic Clove (one for sauté, one for sauce; peeled and lightly crushed)
• 2 tbsp Parsley Stems (chopped; used in the initial sauté)
• 60 ml White Wine (dry, for deglazing)
• 1 tbsp Capers (rinsed to remove excess salt)
• 10 Leccine Olives (pitted and coarsely chopped)
• 2 tbsp Fresh Parsley Leaves (chopped, added to filling)
• 30 g Pecorino Cheese (finely grated; can substitute with Parmesan)
• 15 g Breadcrumbs (plain, added to filling for texture)
• 400 g Peeled Tomatoes (canned or fresh, crushed by hand)
• to taste Salt (use sparingly; calamari are already briny)
• to taste Black Pepper (freshly ground)
• 12 Toothpicks (for sealing and creating ventilation holes)

Instructions

1. Clean the Calamari

   Remove the heads and eyes, pull out the internal cartilage, keep the mantle (skin) and tentacles. Rinse under cold water and pat dry.

   Time: PT10M

2. Cube Stale Bread

   Take stale bread, cut into small 1‑cm cubes. Set aside.

   Time: PT5M

3. Sauté Tentacles, Mantle and Bread

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 crushed garlic clove and parsley stems, sauté 30 seconds. Add the tentacles and mantle pieces, stir‑fry lightly, then add a pinch of salt. Deglaze with white wine, let the alcohol evaporate (about 1 minute). Add a pinch of pepper, then stir in the bread cubes. Cover the pan and let the bread soak for 2 minutes.

   Time: PT7M

   Temperature: Medium

4. Blend the Filling

   Transfer the contents of the skillet to a blender. Add capers, chopped leccine olives, fresh parsley leaves, grated Pecorino, breadcrumbs, a pinch of salt and pepper, and a drizzle of olive oil. Blend until a coarse but homogeneous mixture forms. Transfer to a bowl and let cool slightly.

   Time: PT5M

5. Prepare Tomato Sauce

   In the same skillet, add the remaining 2 tbsp olive oil and the second garlic clove (lightly crushed). Add the peeled tomatoes, crush them by hand into the pan, season with a pinch of salt, and simmer over low heat for about 10 minutes until slightly thickened.

   Time: PT10M

   Temperature: Low

6. Stuff the Calamari Tubes

   Using a piping bag (or a zip‑lock bag with a corner cut off), fill each calamari tube generously with the prepared mixture. Secure each tube with 2 toothpicks and poke a small ventilation hole with another toothpick.

   Time: PT5M

7. Cook Calamari in Sauce

   Place the stuffed calamari (and any extra rings) into the skillet with the tomato sauce. Add a little extra pepper, cover, and simmer on low‑medium heat for 15‑20 minutes, turning gently every few minutes and checking the toothpicks. The calamari should be tender and slightly swollen, not rubbery.

   Time: PT18M

   Temperature: Low‑Medium

8. Serve

   Remove toothpicks, transfer the calamari to a serving platter, drizzle with a little extra olive oil if desired, and serve hot with crusty bread or a simple salad.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Calamari: Squid tubes
• Instead of Stale Bread: Dry breadcrumbs
• Instead of Extra Virgin Olive Oil: Other high‑quality olive oil
• Instead of Garlic Clove: Garlic powder (1/4 tsp)
• Instead of Parsley Stems: Celery leaves
• Instead of White Wine: Chicken broth, Apple cider vinegar (1 tbsp)
• Instead of Capers: Green olives, finely chopped
• Instead of Leccine Olives: Kalamata olives
• Instead of Fresh Parsley Leaves: Basil
• Instead of Pecorino Cheese: Parmesan cheese
• Instead of Breadcrumbs: Panko
• Instead of Peeled Tomatoes: Fresh ripe tomatoes, peeled and crushed
• Instead of Toothpicks: Small wooden skewers

Equipment Needed

• Large Skillet or Frying Pan
• Blender or Immersion Blender
• Mixing Bowl
• Cutting Board
• Chef's Knife
• Piping Bag or Zip‑Lock Bag (optional)
• Wooden Spoon
• Ladle (optional)

Critical Steps — Do Not Skip

• Cleaning the calamari without tearing the mantle
• Not over‑cooking the tentacles during the initial sauté
• Blending the filling to the right consistency
• Securing the stuffed tubes with toothpicks and creating ventilation holes
• Cooking the stuffed calamari just enough to stay tender (15‑20 min)

Chef Tips from the Video

• Use a good quality dry white wine for deglazing; it adds depth without sweetness.
• A splash of extra‑virgin olive oil at the end of blending gives the filling a silky texture.
• If fresh stale bread is unavailable, lightly toast fresh bread cubes before adding to the sauté.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; texture of calamari deteriorates when frozen.

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the filling up to step 4 and keep it refrigerated; it will keep for 24 hours.
• Tomato sauce can be made a day ahead and reheated gently before adding the calamari.
• Stuff the calamari just before cooking to prevent the filling from drying out.

Frequently Asked Questions