Sicilian-style stuffed squid (stuffed calamari)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2
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Calories
345 kcal
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Course
Main Course
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Cuisine
Italian
Sicilian-style stuffed squid (stuffed calamari)
Description
This recipe prepares a filling made by cooking finely diced onion, garlic, and chard stems, then mixing in chopped chard leaves, anchovies, capers, and crushed fennel seeds. Pine nuts, golden raisins, pecorino romano cheese, and fresh breadcrumbs are folded in for texture and richness. The mixture is stuffed carefully into cleaned squid tubes, avoiding overfilling to prevent bursting while cooking.
The stuffed squid is arranged in a baking dish, drizzled with olive oil, and baked at 375°F until cooked through and tender. The combination of salty anchovies, briny capers, and sweet raisins with the herbaceous chard creates a layered flavor profile. Pine nuts add crunch and cheese adds depth. Serving with fresh parsley and lemon enhances brightness.
This dish is ideal for an appetizer or main course, reflecting traditional Sicilian seafood preparation with a balance of textures and Mediterranean flavors.
Ingredients
- 1 tablespoon olive oil plus more for drizzling
- ½ onion
- 1 clove garlic
- 5 oz chard weight including stems, around 5 leaves
- 3 anchovy fillet
- 1 tablespoon capers
- ½ teaspoon fennel seeds crushed with a pestle and mortar
- 3 tablespoon pine nuts lightly toasted if possible (not essential)
- 3 tablespoon golden raisins or sultanas
- 2 tablespoon pecorino romano finely grated, or parmesan cheese
- 1 oz fresh bread crumbs 1 small slice
- 4 squid cleaned, skins removed etc (ask your fishmonger) so you have the main body plus the tentacles, or 6 if small
- parsley to serve, parsley fresh, lemon juice
- lemon to serve, parsley fresh, lemon juice
Instructions
- Preheat the oven to 375F/190C.
- Warm the oil in a medium skillet/frying pan. Finely dice the onion and crush or finely dice the garlic. Remove the stems from the chard, trim the ends then finely slice the stems, cutting into smaller pieces if thick.
- Add the onion to the pan, cook a minute then add the garlic and chard stalks. Cook for around 3-5 minutes until soft but not brown.
- Meanwhile chop the chard leaves fairly finely and slice the anchovy fillets. Drain, rinse and chop the capers. Add the chard leaves to the pan once onions are soft, stir in so they wilt, around a minute or two. Add the anchovies, capers and fennel seeds and mix in well.
- Remove the mixture from the heat and add the pine nuts, golden raisins, cheese and breadcrumbs and mix well. Note this filling can be made ahead and refrigerated overnight.
- Stuff each of the squid relatively full but take care not to overstuff - leave around ½in/1cm space at the end.
- Place the stuffed squid in a baking dish with a little olive oil under them. Arrange the tentacles on either side and cover them with any remaining stuffing over them. Put a little salt and pepper over everything and drizzle lightly with olive oil.
- Bake for approx 20 minutes until the squid has firmed up, is no longer translucent and you'll see juice from the squid in the dish. Serve with a little chopped parsley over the top and a squeeze of lemon. Nice served with pasta, bread, salad or on their own.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 445mg | 19% |
| Potassium | 616mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 4335IU | 87% |
| Vitamin C | 24.5mg | 27% |
| Calcium | 148mg | 15% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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