Description
Tender squid tubes stuffed with a savory breadcrumb, cheese, and herb filling, then baked in a rich tomato sauce for a comforting Southern Italian seafood dish full of Mediterranean flavor.
Ingredients
- 10 medium-sized squid tubes, cleaned
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil, divided
- 1 can (15 ounces) crushed tomatoes
- 1/4 cup dry white wine
- Toothpicks or kitchen twine for securing
- 1/4 cup cooked shrimp, chopped (optional)
- 1/4 cup diced roasted red peppers (optional)
- Fresh basil for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Rinse the cleaned squid tubes under cold water and pat them completely dry with paper towels.
- In a large bowl, combine the breadcrumbs, Pecorino Romano cheese, parsley, garlic, red pepper flakes, salt, and black pepper.
- Add the egg and mix until the stuffing is moist and evenly combined. Add extra breadcrumbs if needed.
- Carefully stuff each squid tube about three-quarters full. Secure the openings with toothpicks or kitchen twine.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the stuffed calamari gently for 3 to 4 minutes, turning carefully.
- Remove the calamari from the skillet. In the same skillet, add the crushed tomatoes and white wine. Simmer for about 5 minutes until slightly thickened.
- Pour the tomato sauce into the prepared baking dish and arrange the stuffed calamari in a single layer on top.
- Drizzle the remaining olive oil over the calamari and cover the dish with aluminum foil.
- Bake for 25 to 30 minutes until the calamari is tender and fully cooked.
- Allow the dish to rest for 5 minutes before serving. Garnish with fresh basil and lemon wedges if desired.
Notes
- Do not overstuff the squid tubes to prevent bursting during cooking.
- Frozen calamari can be used if fully thawed and dried well before stuffing.
- Avoid overcooking the calamari to keep it tender rather than rubbery.
- Pecorino Romano provides authentic flavor, but Parmesan cheese can be substituted.
- Seafood such as shrimp, crab, or scallops can be added to the filling.
- Gluten-free breadcrumbs work well for a gluten-free version.
- Store leftovers in the refrigerator for up to 4 days.
- Uncooked stuffed calamari may be frozen for up to 3 months before baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed calamari with sauce
- Calories: 360
- Sugar: 4g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 185mg
