Calamari Ripieni

Stuffed squid with caper and olive sauce. We recommend this recipe from high summer until the end of winter. That leaves a lot of time to enjoy it and you'll be cooking a seasonal product!

By Big Mamma

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 4 slices farmhouse bread
• 4 tablespoons water
• 8 squid
• 20 capers
• 20 Taggiasche black olives
• 1 bunch parsley
• 1 teaspoon salt
• 3 tablespoons olive oil
• 350 ml tomato sauce
• 0.5 bunch thyme
• 4 bay leaves
• 2 pinches pepper

Instructions

1. Preheat the oven to 160°C/325°F/Gas Mark 3. If your oven is not a steam oven, place a bowl of water inside.
2. Make the filling. Soak the bread with 4 tablespoons of water in a bowl while you prepare the squid.
3. Cut the tentacles from the squid. Set aside the bodies and cut the tentacles into small dice.
4. In a bowl, combine the tentacles, capers, olives, parsley and ½ teaspoon of the salt with the soaked bread. Mix together well.
5. Clean inside the squid bodies with cold water, then stuff them with the filling mixture using a spoon.
6. In a frying pan (skillet), heat the olive oil over a high heat and fry the stuffed squid for 3 minutes on each side. Sprinkle with the remaining salt.
7. Put them into a casserole (Dutch oven), then add the tomato sauce, thyme and bay leaves. Season with pepper. Cook in the preheated oven for 10 minutes.
8. Serve immediately in the casserole and enjoy.