Stuffed Calamari in Tomato Sauce — Calamari Ripieni al Pomodoro Napoletani
Neapolitan whole calamari stuffed with breadcrumbs, parsley, capers, garlic, and pecorino, secured with toothpicks and braised in a fresh tomato and white wine sauce until the squid is tender and the stuffing has absorbed the rich gravy.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 120g breadcrumbs, 40g pecorino, chopped calamari tentacles, 2 minced garlic cloves, 2 tbsp chopped capers, 4 tbsp parsley, lemon zest, 1 tsp salt, 1 tsp pepper, and 4 tbsp olive oil in a bowl. Mix until it holds together. Stuff each calamari tube two-thirds full, secure openings with toothpicks, season with salt and pepper.
Sear
Heat 6 tbsp olive oil in a wide deep pan over medium heat 1 minute. Brown stuffed calamari 2 minutes per side until lightly golden. Transfer to a plate.
Sweat
Add chopped onion to the same pan, cook 5 minutes until soft and translucent. Add 4 sliced garlic cloves, cook 60 seconds until pale gold.
Build
Pour in 1 cup white wine, simmer 2 minutes scraping browned bits until reduced by half. Add 600g tomato passata, 1/2 tsp salt, pinch sugar, and 8 basil leaves. Bring to a simmer.
Braise
Slide browned calamari into sauce in a single layer. Cover loosely, braise on low heat 30 minutes turning once at halfway point, until calamari is tender when pierced and sauce is thick. Tear remaining 4 basil leaves over the pan off heat.
Slice and plate
Lift calamari onto warm shallow plates, remove toothpicks, slice each tube into 2cm rounds. Spoon sauce over and around, scatter 2 tbsp parsley, drizzle with 2 tsp olive oil. Serve with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.