Italian · Dinner
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.
$$
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
35gCarbs
5gSugar
2gFiber
780mgSodium
440mgChol
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Instructions
1
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.
2
Sear
Heat 6 tbsp olive oil in a wide deep pan over medium heat 1 minute. Brown stuffed calamari 90 seconds per side until lightly golden. Transfer to a plate.
3
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.
4
Build
Pour in 1 cup white wine, simmer 2 minutes scraping browned bits until reduced by half. Add 600g tomato passata, 0.5 tsp salt, pinch sugar, and 8 basil leaves. Bring to a simmer.
5
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.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) whole calamari
- 120g (4.2 oz) coarse breadcrumbs
- 40g (1.4 oz) pecorino romano
- 2 garlic cloves
- 2 tbsp salted capers
- 4 tbsp flat-leaf parsley
- 1 lemon
- 1 tsp fine sea salt
- 1 tsp black pepper
- 6 tbsp extra virgin olive oil
- 120g (4.2 oz) yellow onion
- 4 garlic cloves
- 600g (21.2 oz) tomato passata
- 240ml (1 cup) dry white wine
- 12 fresh basil leaves
- 1 pinch caster sugar
- 2 tbsp flat-leaf parsley
- 120g (4.2 oz) crusty country bread
- wooden toothpicks