Stuffed Calamari with Tuna and Olives

Published on January 28, 2020 in Italian By Vincenzo Prosperi

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. It would make sense that it would originate in a seaside town, but the first known recipe was actually found in a collection of Roman recipes dating back to the 5th century. Unlike carbonara, for example, calamari ripieni is extremely versatile, drawing from the fact that each region uses its own local flavors for the stuffing. Although mediterranean flavors are generally used, in Liguria you may find a spinach stuffing, whereas in Sicily you’re more likely to find anchovies and cheese. No matter how you make it, the end result is always a plate wiped clean!

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 boiled, mashed potatoes or cooked rice. Instead of tuna, you can opt to use a leafy green such as spinach or radicchio (endive). Cheese like pecorino or parmigiano can be added to the mix as well.

Stuffed Calamari with Tuna and Olives

Vincenzo's Plate

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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!