How to Make Perfect Stuffed Calamari (Sicilian Style)

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Wash and clean the calamari well. Chop the tentacles into small, not too fine pieces and put them in a bowl. Grate the zest of one lemon over them, squeeze in the juice of half a lemon, add salt, mix, and set aside to marinate.
2. In a large bowl, combine the breadcrumbs, Pecorino, chopped parsley and pepper. Add the zest of one whole lemon, then juice both halves of that lemon plus the juice of the remaining half lemon, for about 1½ lemons of juice in total.
3. Crush one garlic clove and add it to the bowl with 1-2 Tbsp capers and 3 Tbsp EVOO. Mix well. Add the marinated tentacles and stir with a spoon. If the mixture is dry, add more EVOO and mix with your hands.
4. Fill each calamari tube about one-third full with the breadcrumb mixture using a small spoon. Press the filling down gently with your finger so it is compact but not overstuffed.
5. Close the open end of each tube gently and secure it with a toothpick. Place them in a baking dish lined with baking paper.
6. Drizzle each stuffed calamari with a little EVOO and sprinkle with panko. Halve the cherry tomatoes over the tray so the juices fall in, add the tomatoes to the tray and spread them out. Add one unpeeled garlic clove to the tray.
7. Drizzle 3 Tbsp EVOO over the tomatoes and season with salt and pepper. Bake at 180°C / 356°F for 40 minutes, or until the calamari begin to turn lightly golden.
8. Remove the calamari from the dish. Mash the roasted tomatoes with a potato masher to release their juice. Peel the garlic and add it back in, or discard it. Add a drizzle of EVOO and a handful of basil leaves and mix well to make a light tomato sauce. Spoon it over each calamari to serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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GarlicCheeseTomatoLemonBreadcrumbCherry tomatoPecorino cheesePanko