Description
Mediterranean stuffed squid showcases Italy’s coastal culinary magic with tender calamari filled with herbed breadcrumbs, garlic, and parsley. Delicate seafood meets rustic Mediterranean flavors, creating a simple yet sophisticated dish you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 600 grams (21.16 ounces) squid
- ⅓ cup (75 grams) round short-grain white rice
- 1 cup (250 grams) tomato passata
Vegetables and Aromatics:
- 1 medium-sized (80 grams) red onion, minced
- ½ small (20 grams) green onion, finely chopped
- ½ small (30 grams) long sweet green pepper, finely chopped
- 2 large garlic cloves, minced
- ½ small (50 grams) zucchini, grated not too fine
- ½ small (60 grams) carrot, grated not too fine
- ½ small (30 grams) stick of celery, finely chopped
- ½ large (120 grams) tomato, finely diced
Seasonings and Extras:
- Olive oil
- 1 teaspoon sweet red pepper
- 1 dried bay leaf
- Toothpicks
Instructions
- Meticulously dissect the squid, separating the body from the head. Carefully trim the legs and chop them finely, reserving for the filling mixture. Thoroughly clean the squid body, removing internal membranes and outer skin, then rinse and drain in a colander.
- Warm a skillet with olive oil over medium-high temperature. Sauté the chopped squid legs until they begin to release their moisture. Introduce diced onions, minced garlic, and bell peppers, cooking until the aromatics become translucent.
- Incorporate grated zucchini and carrots into the skillet, allowing vegetables to soften and release their natural flavors. Stir in chopped celery and rice, creating a robust base for the filling.
- Pour tomato sauce and water into the vegetable mixture, seasoning generously with salt and pepper. Reduce heat and simmer until the rice absorbs all liquid and becomes tender. Allow the filling to cool slightly.
- Delicately spoon the prepared filling into each squid body, leaving a small margin at the top to prevent bursting during cooking. Secure the opening with toothpicks to maintain the stuffing.
- In a separate pot, heat olive oil and sauté red onions until they become soft and translucent. Gently place the stuffed squid into the pot, turning carefully to ensure even cooking.
- Add passata, water, sweet red pepper, and bay leaf to create a rich, flavorful sauce. Season with additional salt and pepper to taste. Cover and simmer on medium heat, allowing the sauce to reduce and the squid to become tender.
- After 50-60 minutes, when the sauce has thickened and the squid is perfectly cooked, remove from heat. Let the dish rest for at least 20 minutes to allow flavors to meld and intensify before serving.
Notes
- Stuffing transforms ordinary squid into a Mediterranean culinary masterpiece with layers of chopped vegetables and rice.
- Toothpicks act as tiny anchors, keeping the delicate filling secure inside the squid’s tender body.
- Slow-simmered sauce infuses deep, rich flavors into the seafood, creating a mouthwatering dish that rewards patience with incredible taste.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 238
- Sugar: 4 g
- Sodium: 375 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg