Best 7 Baked Stuffed Calamari Italian Style Recipes

BAKED STUFFED SQUID: CALAMARI RIPIENI AL FORNO

Steps:

• To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.
• Preheat the oven to 400 degrees F.
• To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.

ITALIAN STUFFED CALAMARI RECIPE

Steps:

• Once you have cleaned the calamari and separated the tentacles from the body, chop the tentacles into very small pieces on a cutting board.
• Cook over medium heat the small pieces of tentacles in a frying pan with 3 tablespoons of extra virgin olive oil, one clove of garlic and a pinch of salt to taste. Cook for about 3 minutes, stirring occasionally. Add 60 ml (1/4 cup) of white wine and let it evaporate over high heat, cooking for about 3 minutes. Then turn off and set aside.
• Soften the bread in a little water then squeeze well to remove the excess and put it in a bowl. Remove the garlic from the frying pan. Chop the garlic and 1 tablespoon of parsley together then add them to the bread. Mix and add these ingredients to the squid in the frying pan.
• Cook for about 5 minutes on medium heat, stirring well. Let it cool down a bit then transfer to a bowl. Now add the egg and Parmigiano cheese. Stir to mix the ingredients. The filling is ready.
• Fill the calamari tubes 3/4 of the way with a teaspoon. Close the stuffed squid tubes with some toothpicks and set them aside.
• In a frying pan, sauté a clove of garlic in three tablespoons of extra virgin olive oil. Add the stuffed squid tubes and cook for about 5 minutes on medium heat. Then add 60 ml (1/4 cup) of white wine and let it evaporate over high heat, cooking for about 3 minutes. Meanwhile, wash the tomatoes and cut them into pieces.
• add the chopped tomatoes, 1 tablespoon of chopped parsley and a pinch of fine salt to taste. Cook covered with a lid over low heat for about 30 minutes. Gently flip the squid two or three times during cooking. When calamari are cooked, remove the toothpicks and serve

ABSOLUTELY DELICIOUS STUFFED CALAMARI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
• In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
• Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
• Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

STUFFED CALAMARI, SICILIAN STYLE

Steps:

• Preheat the oven to 350 degrees F.
• Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1 cup pecorino, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Add the raisins last. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes.
• In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper and sugar. Cook for 5 minutes and set aside.

STUFFED SQUID SICILIAN-STYLE

Steps:

• Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
• Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
• Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
• Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
• Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
• Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

STUFFED CALAMARI

Steps:

• In a food processor, pulse the taralli until it forms coarse crumbs. Measure 1 1/4 cups of the crumbs. Pulse the squid tentacles in the food processor to chop them fine, and pat them very dry with paper towels.
• In a large skillet, heat 1/4 cup olive oil over medium heat. When shimmering, add the squid tentacles, and spread them out. Sear until golden brown, about 5 minutes, then add the butter, garlic and red-pepper flakes to taste. Cook, stirring, until the garlic just starts to color, about 1 minute.
• Add the shrimp, season with salt and cook until just pink, about 2 minutes. Add the wine, and simmer for 1 minute. Turn off the heat, and stir in the taralli crumbs and lemon zest. The crumbs should look like wet, clumpy sand. If the mixture is too dry, sprinkle in a little more wine, and allow the filling to cool until just warm.
• Stuff each squid body with the filling, leaving the bottom and top inches unfilled (the stuffing will expand as it cooks). Secure the tops with toothpicks, and season all over with salt.
• Make the sauce: In a wide, deep pan, warm 1/4 cup olive oil over medium heat. Add red-pepper flakes to taste and the garlic, and cook until fragrant and just beginning to color. Stir in the tomatoes, and season with salt and pepper.
• Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes. Add the calamari and any extra stuffing, and bring back to a very gentle simmer.
• Cover the pan, and simmer for 45 minutes, stirring occasionally and adjusting the heat to make sure the sauce maintains a lazy bubble. Adjust with salt to taste. Garnish with the parsley. Serve with bread or pasta.

BAKED STUFFED CALAMARI

Steps:

• Fry pancetta in olive oil for 2 minutes until golden brown. Add onion and garlic, stir and sauté for 2 minutes.
• Add spinach, stir and simmer for 1-2 minutes until wilted. Season with salt and pepper. Stir in bread crumbs and egg whites, combine. Set aside to cool.
• Fill each calamari with the mixture, place in an ovenproof dish whose bottom is covered with half of the tomato sauce. Add the tentacles.
• Cover calamari with the remaining sauce and bake in the oven for 20 minutes at 200°C.
• Serve with cooked basmati rice and a green salad.
• Sauce:.
• Sauté onion and garlic briefly in olive oil. Add whole tomatoes and tomato paste, stir. Crush peeled tomatoes with a wooden spoon.
• Stir in wine and dry basil, season with salt and pepper. Bring to a boil, then remove from flame.