Equipment
Ingredients
Squid
- 600 g large squid tubes, cleaned and patted dry
Stuffing
- 300 g ricotta cheese, drained of excess liquid
- 150 g fresh spinach, washed
- 50 g parmesan cheese, grated
- 1 egg, beaten
- 1 garlic, minced
- g ground nutmeg
- 3 g salt
- 1 g black pepper, freshly ground
Tomato Wine Sauce
- 30 ml olive oil
- 150 g yellow onion, finely diced
- 3 garlic, minced
- 120 ml dry white wine
- 800 g crushed tomatoes, canned
- 10 g fresh basil, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 509 kcal
- Protein
- 41 g
- Carbohydrates
- 33 g
- Fat
- 22 g
- Fiber
- 6 g
- Sugar
- 12 g
- Sodium
- 1049 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 441 mg
- Potassium
- 1516 mg
- Calcium
- 488 mg
- Iron
- 5.7 mg
- Magnesium
- 151 mg
- Phosphorus
- 662 mg
- Zinc
- 4.1 mg
- Vitamin A
- 377 mcg
- Vitamin C
- 42 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 3.9 mg
- Vitamin K
- 198 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 2.9 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 1.03 mg
- Niacin
- 3.8 mg
- Folate
- 99 mcg
- Water
- 284 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190°C (375°F). Inspect the squid tubes to ensure the cartilage pen has been entirely removed, and pat them completely dry inside and out.
Place the fresh spinach in a skillet over medium heat and cook for 3 minutes until fully wilted. Transfer to a kitchen towel, let cool slightly, and squeeze out as much water as possible. Chop finely.
In a mixing bowl, combine the drained ricotta cheese, chopped spinach, grated parmesan, beaten egg, 1 minced garlic clove, nutmeg, salt, and black pepper. Stir until the mixture is uniform.
Fill each squid tube two-thirds full with the ricotta mixture. Secure the open ends tightly by weaving a wooden toothpick through the flesh.
Heat the olive oil in a Dutch oven over medium heat. Add the diced yellow onion and the remaining 3 cloves of minced garlic. Sauté for 5 minutes until the onion is translucent and fragrant.
Pour the dry white wine into the Dutch oven to deglaze, scraping up any browned bits from the bottom. Simmer for 3 minutes until the liquid reduces by half.
Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Season with an additional pinch of salt and pepper to taste.
Nestle the stuffed squid tubes into the simmering tomato sauce. Cover the Dutch oven with its lid, transfer to the preheated oven, and bake for 40 minutes until the squid is incredibly tender and the internal temperature of the filling reaches 74°C (165°F).
Remove the Dutch oven from the oven and let rest for 5 minutes. Carefully remove and discard the toothpicks. Garnish with fresh torn basil before serving.
Chef's Notes
- Moisture is the enemy of a good filling. Take the extra time to ring out the wilted spinach in a kitchen towel until it feels completely dry.
- Squid follows the rule of extremes: it must be cooked for either 2 minutes over high heat, or 40 to 60 minutes over low heat. Anything in between results in a tough, rubbery texture.
- If your squid comes with tentacles, do not discard them. Chop them finely and sauté them with the onions for extra depth of flavor in your sauce.
- Always choose a crisp, dry white wine that you would enjoy drinking. Sweet wines will negatively alter the balance of the tomato sauce.
Storage
Refrigerator: 3 days — Store submerged in the tomato sauce to prevent the squid from drying out.
Freezer: 1 month — Freeze in an airtight container with sauce. The squid texture may become slightly softer upon thawing.
Reheating: Reheat gently on the stovetop over low heat until the sauce simmers and the stuffing reaches 74°C (165°F).
Troubleshooting
Stuffing bursts out of the squid during cooking
Cause: The squid tubes were filled too high, leaving no room for the protein to shrink as it cooks
Fix: Scoop the escaped filling and fold it into the tomato sauce to create a creamy pink sauce
Prevention: Fill the tubes a maximum of two-thirds full and ensure the toothpick securely closes the opening
Squid is rubbery and tough to chew
Cause: The squid was not braised long enough to break down the connective tissues
Fix: Return the covered Dutch oven to the oven and continue baking, checking every 10 minutes until tender
Prevention: Ensure the dish bakes for the full 40 minutes at a steady simmer
Stuffing is watery and lacks flavor
Cause: The spinach and ricotta were not sufficiently drained before mixing
Fix: Cannot be fixed once stuffed, but simmering the final sauce uncovered for a few minutes can reduce excess pan moisture
Prevention: Thoroughly squeeze the wilted spinach in a towel and drain the ricotta before use
Cultural Context
Stuffed calamari, or calamari ripieni, is a cornerstone of coastal Italian cooking, heavily featured in regions like Campania and Sicily. It is celebrated both as a rustic Sunday family dinner and as a staple dish during the Feast of the Seven Fishes on Christmas Eve, showcasing the Mediterranean philosophy of pairing fresh local seafood with bright, acidic tomatoes and rich dairy.
