Calamari Ripieni




















Recipe of the Month

Calamari Ripieni
(Stuffed Squid)

Popular in many coastal regions of Italy, as well as along the Istrian peninsula, stuffed calamari are featured on menus at the numerous seafood restaurants that line Trieste’s waterfront.

1/4 cup olive oil, divided
2 pounds squid, tentacles finely chopped and bodies left whole
4 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
1-1/2 cups dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
• • •
1 lemon, cut into wedges

Heat 2 tablespoons olive oil in a small skillet over medium heat. Add the chopped squid tentacles, garlic, and parsley; cook and stir until the squid turns opaque, about 2–3 minutes. Transfer to a medium bowl; stir in the bread crumbs, salt, and black pepper. Carefully stuff the squid bodies with the bread crumb mixture, using a wooden pick to close the opening.

Preheat grill (or heat a large skillet over medium-high heat). Brush the squid with the remaining 2 tablespoons olive oil. Place the squid on the grill; cook until opaque, about 6–8 minutes, turning halfway to brown both sides. Remove the wooden picks; serve with lemon wedges.

Serves 4.