Baked stuffed calamari

Name: Baked stuffed calamari
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Calamari (squid) approximately 180 g each 4; Breadcrumbs 1.67 cups; Pine nuts 3 tbsp; Raisins 3 ½ tbsp; Anchovies in oil 5; Onions ½; White wine 0.67 cup; Water ¼ cup; Parsley 1 bunch; Green Peperoncino to taste; Extra virgin olive oil to taste; Fine salt to taste

it de fr es br

453

Calories per serving

Lactose Free

Energy Kcal 453
Carbohydrates g 46.5
of which sugars g 9.1
Protein g 32.9
Fats g 12.4
of which saturated fat g 3.05
Fiber g 3
Cholesterol mg 122
Sodium mg 1928

Difficulty: Average
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Stephanie Cabibbo

Baked stuffed calamari is one of those dishes that totally captures the magic of Sicilian cooking. Really, it’s straight from the coast of Sicily, and this baked calamari recipe has a moist and tender filling. It’s different—way different—from other versions around Italy. The secret? It's all in the stuffing: Sicilian cooks mix toasted breadcrumbs with pine nuts, raisins, and anchovies, blending together for that classic sweet-and-savory vibe. Super tasty. Chopped calamari tentacles and fins go right in, boosting the seafood flavor while keeping the filling soft even after baking. And when you slice into that finished baked stuffed calamari, you’ll notice how the sea flavors mix with a hint of sweet from the raisins. It is how families in Sicily have been making calamari ripieni for ages—using local stuff, nothing fancy, and letting every ingredient shine.

So... Here’s the deal: in Sicily, these flavors work with all kinds of seafood, but they say nothing beats a good stuffed calamari recipe. That breadcrumb mixture? Soaks up the juices. And look, the calamari stays moist and doesn’t dry out, which is a big win if you’ve ever had rubbery calamari. Anchovies give a salty kick, while the pine nuts add crunch, making every bite interesting. Pretty simple. Depending on the town, you might find slight twists—like a sprinkle of grated cheese or chopped parsley—but the basics stay the same. This Italian stuffed calamari is easy enough for a weeknight dinner but special enough for a get-together. You can prep ahead and let the oven do most of the work. The end result? Golden and juicy, with a taste that shows why Sicilian seafood stuffing is so popular. Serve it hot, maybe with a squeeze of lemon, and see how this oven-baked calamari makes any meal feel a little more Mediterranean. Seriously good.

How to prepare Baked stuffed calamari

To prepare baked stuffed calamari, first handle the cleaning of the calamari. Remove the head and wings from the calamari. Remove eyes and beak from the head and strip the skin from the tentacles and body 1. After rinsing everything well 2, cut both the wings and tentacles into small pieces 3, leaving the sac whole.

Soak the raisins in cold water for at least 10 minutes 10. Toast the pine nuts in a non-stick pan for a few minutes 5. Finely chop the onion 6.

Also chop a bunch of parsley 7 and set it aside. Pour a drizzle of oil in a pan, add the chopped onion 8, and let it soften. Add the anchovies 9 and let them melt with the heat.

Also add the squeezed raisins 10 and pine nuts 11. Finally, add the small pieces of calamari 12 and let them brown for a few minutes.

Turn off the heat and add the breadcrumbs 13, then season with salt, a pinch of chili pepper 14, and plenty of chopped parsley 15.

Pour the water 16 and mix. This way, the filling will be softer and more moist. Take the calamari sacs and fill them with the mixture 17, then seal the ends using toothpicks 18.

Place the calamari in a baking dish, then pour in the white wine 19 and a drizzle of oil 20. Add some of the leftover filling on top 21.

Bake the stuffed calamari in a preheated convection oven at 375°F for 7-8 minutes. Remove the baking dish from the oven, turn them over, and add any remaining filling on top 22. Drizzle with a little oil and continue cooking for another 7-8 minutes. Remove from the oven 34 and serve the baked stuffed calamari with the cooking sauce 34.