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Calamari ripieni alla marchigiana (Stuffed squid)

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  • Yield: 4 servings 1x


  • 16 large squid bodies of approx. equal size
  • About the same amount of tentacles by weight as the bodies
  • 3 cloves of garlic, minced
  • Very small pinch of red pepper flakes (optional)
  • Splash of white wine
  • 1 cup of plain breadcrumbs (I prefer panko breadcrumbs)
  • 12 tbsp tomato puree
  • 1 bunch of parsley, stems removed and leaves finely chopped
  • Salt and pepper
  • Extra virgin olive oil


  1. Preheat oven to 350-degrees.
  2. In a large sauté pan over medium heat, heat a tablespoon of olive oil. Add the minced garlic and red pepper flakes. Sauté very gently, being careful not to burn the garlic. Add the squid tentacles, tossing in the olive oil, until opaque. Add a splash of white wine and continue cooking until the wine is mostly evaporated or reduces to a thick syrup. Remove from heat.
  3. When the tentacles are cool enough handle, remove from the pan to a cutting board. Chop finely with a good sharp knife. Move to a mixing bowl.
  4. Mix in with the chopped tentacles breadcrumbs, parsley, salt and pepper. Add enough olive oil to create a thick paste. Taste the filling and adjust the salt and pepper for taste.
  5. Stuff the squid bodies using a teaspoon. The first few teaspoons are difficult but it will get easier. Only fill half full because the filling will expand when it cooks. Pin closed the open end of each stuffed squid body with a toothpick.
  6. In a Pyrex baking dish, drizzle a tablespoon of olive oil. Add about a tablespoon or two of tomato puree and combine with a brush. Place the stuffed squid in the dish and brush with the olive oil-tomato mixture.
  7. Bake for about 1 hour until the squid are tender and golden brown, turning occasionally and brushing occasionally with the sauce.
  8. Serve 2-to-4 squid per person with a little sauce brushed on top.


Special Equipment:
• Pyrex baking dish
• Sturdy toothpicks

  • Category: Antipasti