Calamari Ripieni alla Siciliana

A classic dish from the Sicilian coast. Small squid are filled with a fragrant mix of breadcrumbs, garlic, herbs, and pine nuts, then briefly seared and gently simmered in a light tomato sauce. Elegant and refined, perfect as a starter or light main dish.

Serves: 4
Prep time: 30 min
Cooking time: 20 min

Ingredients:

For the stuffed squid:

• ± 16 small squid (± 800 g)
• 3 slices stale white bread or 80 g breadcrumbs
• 2 tbsp milk
• 2 tbsp pine nuts
• 1 garlic clove
• 1 tbsp capers
• 2 anchovy fillets
• 2 tbsp fresh parsley
• 1 egg
• Salt and pepper to taste
• Olive oil

For the tomato sauce:

• 2 tbsp olive oil
• 1 garlic clove
• 6 tomatoes
• 50 ml white wine
• Salt and pepper
• Parsley for garnish

Preparation:

1. Clean the squid: remove the transparent cartilage, insides, and skin. Set the tentacles aside for the filling.
2. Grate the tomatoes.
3. Peel and finely chop the garlic. Finely chop the capers and anchovies.
4. Wash and chop the parsley, reserving some for garnish.

Make the filling:

1. Soak the bread in milk, then squeeze and crumble it.
2. Finely chop the tentacles and briefly fry with garlic in olive oil.
3. Mix with breadcrumbs, pine nuts, capers, anchovies, parsley, egg, salt, and pepper to form a firm filling.

Stuff the squid:

1. Carefully fill the squid (not too full — they shrink when cooked).
2. Close with toothpicks if needed.

Prepare the tomato sauce:

1. Heat olive oil and fry garlic briefly. Deglaze with white wine.
2. Add tomatoes, salt, and pepper. Let the sauce simmer gently.

Cook the squid:

1. Brown the stuffed squid in olive oil for 2 minutes per side.
2. Add them to the sauce and let simmer with the lid on for 10–15 minutes.

To serve:

1. Serve warm with fresh parsley or basil.
2. Delicious with crusty bread, pasta, or a light fennel salad.