Baked stuffed squid and calamari. The basic recipe is the traditional one passed down to me by my grandmother, and I refer to the stuffing, but the cooking method she used was with sauce. (See traditional recipe).
With today’s recipe, I propose them baked, with a method that does not make them dry or tough.
With this stuffing, you can also grill them.
All accompanied by cherry tomatoes.
The dish can be considered complete, as it has carbohydrates, fats, proteins, and the vitamins from tomatoes.

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Difficulty: Easy
Cost: Economical
Rest time: 15 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

471.14 Kcal

calories per serving

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Energy 471.14 (Kcal)
Carbohydrates 27.75 (g) of which sugars 9.57 (g)
Proteins 28.61 (g)
Fat 21.40 (g) of which saturated 7.94 (g)of which unsaturated 3.91 (g)
Fibers 2.99 (g)
Sodium 1,392.49 (mg)

Indicative values for a portion of 327 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1.1 lbs squid (or calamari weighed already cleaned)
1 oz pecorino romano
1 clove garlic
1.4 oz onion
1.4 oz fortified wine
1 oz extra virgin olive oil
1 oz salted capers (weighed desalted)
1.8 oz green olives in brine (pitted)
2 sprigs chopped parsley
4.6 oz bread (rustic the crumb)
3.5 oz provola
to taste salt
to taste pepper
0.7 oz roast herbs (for fish)
2 leaves bay leaf
10.6 oz cherry tomatoes
to taste water

Tools

Baking Pan
Knife
Pan
Bowl
Toothpick

Preparation. Baked Stuffed Squid and Calamari

Clean the squid and separate the tentacles.
I prefer to leave the skin on because it makes them tastier, but do what you like best.
Cut the tentacles into very small pieces.
Let’s prepare the stuffing
In a pan, add the finely chopped onion with the oil and a few leaves of the parsley you have, and the bay leaf, let them flavor for 2 minutes.
Add the chopped tentacles and bay leaves and cook for 3 minutes, then deglaze with the wine.
Raise the flame until the alcohol completely evaporates.
In a bowl, add the crumbled bread crumb, the tentacles, chopped parsley and garlic, grated Pecorino Romano, a pinch of salt, and a pinch of pepper as you like.
Mix and add water as needed until you reach the consistency of a meatball.
Fill the calamari or squid, placing a piece of provola between portions and continue filling them to 3/4 of their capacity.
Seal the opening with a toothpick.
Place the squid or calamari in a non-stick baking pan, adding a little oil and halved cherry tomatoes.
Cook in a ventilated oven at 356°F (180°C) for about 20 minutes. Test the doneness by inserting the tines of a fork, if they go in, you can turn off the oven.
Once they are lukewarm, you can slice them, or if you prefer, serve them whole at the table.
Here are the Baked Stuffed Squid and Calamari ready.