Recipe Calamari Ripieni – Stuffed Calamari Recipe

Recipe Calamari Ripieni – Stuffed Calamari Recipe


  • 1 1/2 lbs. squid
  • 2 cloves garlic
  • 2 tbs. olive oil
  • 6 pitted black olives
  • 2 tbs. parsley, chopped
  • 1 pinch of peperoncino
  • 1 tbs. breadcrumbs
  • 2 tbs. grated Parmigiano
  • 1 pinch of oregano
  • 1 lb. tomatoes, peeled, seeded and chopped
  • 1 tbs. capers
  • salt

How to make Calamari Ripieni – Stuffed Calamari:

Clean the calamari by removing the eyes, the beak, the fin, and all sac contents. Wash until they become white. Remove the tentacles, chop, and set aside. Saute the clove of garlic, olives, capers, parsley, and peperoncino in olive oil. When golden-brown, add the chopped calamari tentacles, saute for five min. over medium heat, remove from fire, and calm. Add the breadcrumbs, well-mixed with cheese to achieve a smooth filling. Stuff the calamari with this mixture (do not overstuff, or they will burst while cooking). Sew the opening of the sac with a needle and a colorless thread or seal it with a toothpick.

Saute the remaining garlic clove with oil, add the tomatoes, a pinch of oregano, salt, and pepper—Cook for 10 mins. Place the calamari in the sauce, cover, and cook gently over low heat for another 30 mins, adding some of the poaching liquid if too dry. When ready, place on a serving platter and serve.

Serves 4

Calamari Ripieni – Stuffed Calamari is a regional recipe from Liguria, Campania, Puglia, and Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at