How to Make Stuffed Calamari with Tuna and Olives
Stuffed Calamari (known in Italy as Calamari Ripieni) is one of those classic Italian dishes that every region seems to claim as its own. Moreover, it would make sense that it would originate in a seaside town. However, people discovered the first known recipe in a collection of Roman recipes dating back to the 5th century.
Furthermore, unlike carbonara, calamari ripieni is extremely versatile. Drawing from the fact that each region uses its own local flavours for the stuffing. Additionally, Mediterranean flavours are generally used in Liguria. You may find spinach stuffing, whereas in Sicily you’re more likely to find anchovies and cheese.
The end result always is always a hit, no matter how it is made!
Watch Stuffed Calamari video recipe:
STUFFED CALAMARI | How to Make Stuffed Calamari
Vincenzo’s Top Tip To Make Stuffed Calamari with Tuna and Olives
As an alternative to bread
The stuffing can be made from mashed potatoes or cooked rice. Instead of tuna, you can opt to use a leafy green such as spinach or radicchio (endive). You can also add cheeses like Pecorino or Parmigiano to the mix.
Stuffed Calamari with Tuna and Olives
Ingredients
- 5 Calamari
- 120 grams Tuna in oil 4.2oz
- 1 tbsp Capers
- 100 grams Bread 3.53oz. Only interior, no crust. Cut into small cubes
- 40 ml White wine 1.3oz
- 50 ml Vegetable broth 1.7oz
- 250 grams Date tomatoes 8oz
- 2 cloves Garlic
- 1 Egg
- 80 grams Kalamata olives 1/2 cup
- 15 grams Tomato concentrate 1/2 oz
- Olive oil to taste
- Salt to taste
- Pepper to taste
- Parsley to taste
Instructions
- Brown one garlic clove in a bit of olive oil. Add in the calamari tentacles and brown for 2 minutes.
- Remove the garlic and add in the bread cubes. Let the flavor blend over high heat for a minute and then add in the broth. Cook for 2 minutes and then let cool.
- Combine the tuna, capers, parsley, whisked egg, salt, pepper, and mix. Use the mix to stuff the calamari and close them with the help of a toothpick.
- Brown the other garlic clove in a little olive oil, adding in the calamari. Brown over a high flame for 2 minutes to seal them.
- Add in the white wine and let it evaporate.
- Add in the tomatoes, the tomato puree, olives, tomato concentrate, a pinch of salt, and cook covered for 5 minutes.
- Serve! E ora si mangia, Vincenzo’s Plate….Enjoy!
How to Serve Stuffed Calamari
One popular way to serve it is to slice the calamari into rings. Revealing the stuffing inside, and arrange the rings on a platter or individual plates. You can also serve it as a main dish, alongside a fresh green salad or roasted vegetables.
Another option is to serve it as an appetizer, with toothpicks or small forks for easy eating. Drizzling with a lemon-garlic sauce or a simple olive oil and lemon juice dressing can add an extra layer of flavour to the dish.
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