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Calamari Ripieni (Stuffed Squid)

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“Another family recipe I got from Italian friends while living in Naples. This is so easy if you can find the squid.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs squid, cleaned
  • 3 garlic cloves, minced
  • 2 tablespoons minced parsley
  • 2 tablespoons minced celery
  • 2 tablespoons minced onions
  • 12 cup breadcrumbs, see notes
  • 4 tablespoons virgin olive oil, divided
  • salt and pepper

Directions

  1. Remove tenticles and leave the body whole. Saute the onion, celery and garlic in half the olive oil. Chop the tentacles fine and saute them for a few minutes. Add the parsley and bread crumbs, mixing well. Taste and season with salt and pepper.
  2. Stuff the squid, but not too much, and close the opening with a toothpick. They will shrink during the cooking and if stuffed too full they'll split open. Saute them in the bottom of a heavy pot in a little olive oil on all sides.
  3. Pour your favorite marinara sauce over and cook for about 45 minutes, over very low heat, until tender. You can make this ahead and reheat it - it gets even better.

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