Best 5 Stuffed Squid Sicilian Style Recipes

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Welcome to a culinary journey to the heart of Sicily, where we present a delectable dish that perfectly embodies the region's rich culinary heritage: Stuffed Squid Sicilian Style. This traditional recipe has been passed down through generations, capturing the essence of Sicilian cuisine with its vibrant flavors and aromatic ingredients.

Prepare to indulge in a symphony of textures and tastes as we take you through the art of preparing Stuffed Squid Sicilian Style. This comprehensive guide includes step-by-step instructions, expert tips, and essential information on selecting the freshest squid and choosing the perfect accompaniments.

Our recipe collection offers variations to suit every palate, from the classic Stuffed Squid with a savory filling of breadcrumbs, herbs, and pine nuts to the tantalizing Stuffed Squid with Pistachio Pesto, a unique and flavorful twist on this Sicilian specialty.

Whether you're a seasoned chef or a home cook looking to impress your guests, this guide will empower you to create a dish that is as visually stunning as it is delicious. Discover the secrets of preparing the perfect squid filling, achieving a tender and succulent texture, and presenting your stuffed squid with flair.

So, embark on this culinary adventure and immerse yourself in the vibrant world of Sicilian cuisine. With our detailed recipes and expert guidance, you'll be able to recreate this iconic dish in your own kitchen, bringing the authentic flavors of Sicily to your table.

Let's cook with our recipes!

STUFFED CALAMARI, SICILIAN STYLE



Stuffed Calamari, Sicilian Style image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

12 large squid tubes
2 large onions, finely chopped
2 tablespoons, plus 1/2 cup olive oil, plus 1/2 cup
4 cloves garlic, finely chopped
1 cup grated pecorino, plus 1/4 cup
1/2 cup Italian finely chopped parsley, plus 1/4 cup
6 cups bread crumbs
1 cup raisins
12 toothpicks
Tomato Sauce, recipe follows
56 ounces canned, crushed tomatoes
4 cloves garlic, finely chopped
1/2 cup finely chopped basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar

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



Stuffed Squid Sicilian-Style image

Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.

Provided by David Tanis

Categories     dinner, lunch, finger foods, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

12 ounces chard or spinach, chopped, about 6 cups
Extra-virgin olive oil
1 large onion, finely diced, about 1 1/2 cups
2 medium fennel bulbs, finely diced, about 1 1/2 cups
Salt and pepper
3 tablespoons chopped fennel fronds
2 teaspoons ground fennel seed
4 anchovy fillets, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
Pinch of crushed red pepper
1/4 cup pine nuts, lightly toasted
1 tablespoon lemon zest
3/4 cup homemade dry bread crumbs
2 ounces grated pecorino cheese, about 1/4 cup
1 1/2 pounds cleaned medium squid, with tentacles
2 tablespoons chopped parsley, for garnish
Lemon wedges, for serving

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.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams

STUFFED SQUID



Stuffed Squid image

For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is often sold cleaned and in parts, be sure to get one set of tentacles per squid body to ensure that there will be enough stuffing.

Categories     Tomato     Sauté     Squid     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 13

8 (5- to 6-inch-long) cleaned squid with tentacles (1 1/2 lb total), rinsed
6 tablespoons extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes, puréed in a blender or food processor
15 fresh basil leaves
Rounded 1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1 oz finely grated aged Pecorino cheese (1/2 cup)
1/2 cup finely ground fresh bread crumbs (from an Italian loaf)
1/4 cup chopped fresh flat-leaf parsley
4 garlic cloves, minced
2 large eggs, lightly beaten
Special Equipment
8 wooden picks

Steps:

  • Finely chop tentacles. Heat 1/4 cup oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté tentacles, stirring, until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl and cool.
  • Stir tomatoes into oil in pot along with basil, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.
  • While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sautéed tentacles, and remaining 1/4 teaspoon pepper. Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly. Weave a wooden pick horizontally across wide opening of each squid to seal. (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)
  • Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total. Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes. Discard picks and serve squid with sauce.

ITALIAN STUFFED SQUID



Italian Stuffed Squid image

Make and share this Italian Stuffed Squid recipe from Food.com.

Provided by egydude

Categories     Squid

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

6 medium squid
1/4 cup Progresso Italian-style fine bread crumbs
2 tablespoons fresh parsley leaves
2 teaspoons fresh parmesan cheese
2 teaspoons minced garlic cloves
1 egg
salt and pepper
2 garlic cloves
1 (8 ounce) can diced tomatoes
1 teaspoon basil
1/2 teaspoon ground oregano
1/2 teaspoon ground rosemary
1/4 cup green pepper
1/4 cup dry white wine

Steps:

  • Clean squid or tubes and pat dry.
  • If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.
  • Blend well, add salt and pepper to taste.
  • Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.
  • Add remaining oil to skillet large enough to hold squid in a single layer.
  • Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
  • Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.
  • Remove toothpick from squid and serve whole or sliced, alone or with pasta.

STUFFED CALAMARI



Stuffed Calamari image

Long a star on Camille Orrichio Loccisano's traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.

Provided by Francis Lam

Categories     main course

Time 1h30m

Yield Serves 3-4

Number Of Ingredients 16

1/2 of an 8- or 10-ounce bag black-pepper taralli *see note
1 1/2 pounds large squid (about 12), cleaned, bodies and tentacles separated
1/4 cup extra-virgin olive oil
1 1/2 tablespoons unsalted butter
5 garlic cloves, roughly chopped
Red-pepper flakes, to taste
3/4 pound peeled shrimp, cut into 1/2-inch pieces
Kosher salt
1/4-1/2 cup dry white wine
1/2 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
Red-pepper flakes, to taste
4 garlic cloves, crushed
2 28-ounce cans crushed tomatoes
Kosher salt and freshly ground black pepper
1 handful Italian flat-leaf parsley, chopped

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.

Tips:

  • Choose fresh squid: Fresh squid should have a pearly white or slightly pink color, firm flesh, and no odor.
  • Clean the squid thoroughly: Remove the head, tentacles, and innards. Pull out the quill from the body and discard it. Rinse the squid thoroughly under cold water.
  • Use a variety of fillings: You can use a variety of fillings for your stuffed squid, such as breadcrumbs, rice, sausage, vegetables, and herbs.
  • Cook the squid until tender: Squid can be cooked in a variety of ways, such as boiling, frying, or baking. Cook the squid until it is tender, but not tough.
  • Serve the squid with a flavorful sauce: A flavorful sauce can help to enhance the flavor of the stuffed squid. You can use a variety of sauces, such as tomato sauce, white wine sauce, or aioli.

Conclusion:

Stuffed squid is a delicious and versatile dish that can be enjoyed as an appetizer or main course. With its tender texture and flavorful filling, stuffed squid is sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting seafood dish to try, give stuffed squid a try! You won't be disappointed.

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