Calamari Ripieni Recipe

Calamari Ripieni

All Rights Reserved


600 g small squid

Tomato Sauce
800 g tin chopped tomatoes
100 ml red wine
2 Tb chopped flat-leaf (Italian) parsley
pinch sugar

100 ml olive oil
1 small onion, finely chopped
1 small fennel bulb, finely chopped
2 garlic cloves, crushed
75 g risotto rice
large pinch saffron threads
1/2 large red chilli, chopped
150 ml white wine
2 Tb chopped flat-leaf (Italian) parsley

How to make Calamari Ripieni

Prepare squid
  • Pull head, tentacles and innards out of bodies
  • Cut heads off below eyes, leaving tentacles
  • rinse bodies, make sure to remove quill
  • Finely chop tentacles and set aside with squid bodies.
Make Sauce
  • put tomatoes, wine, parsley and sugar in saucepan.
  • season, simmer until some liquid has evaporated.
Make filling
  • heal oil, add onion, fennel, garlic and cook gently for 10 min or until soft
  • add rice, saffron, chilli and chopped tentacles. Cook for a few minutes, stirring until tentacles are opaque
  • season, add wine and 6tb of the tomato sauce.
  • cook, stirring frequently until tomato and wine have reducied into the rice.
  • add 150ml of water and continue cooking until rice is tender and all liquid absorbed. Add parsley and cool.
  • stuff squid with filling. Do not overfill.
  • Close the tops of the sacs with toothpicks.
  • put remaining tomato sauce in saucepan with 200ml of water.
  • Cook for 2 min, add stuffed squids, cover and simmer gently fo 30-45 min until soft and tender.
  • Don't stir too much or the filling may fall out - try shaking pan to prevent sauce from sticking.
Don't forget to remove toothpicks before serving! Goes nicely with crusty bread.

Question from the Chef

“What's your favourite italian dish that doesn't involved pasta?”

  • muttoneer
    muttoneer says

    Probably Osso Buco or Fegato alla Veneziana, but this looks really fantastic.

Register or login to add a comment!