Stuffed Calamari

pancetta

🥗Healthier: turkey bacon

💰Cheaper: prosciutto

Turkey bacon is lower in fat, while prosciutto offers a similar flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami, while pecorino is often less expensive.

Preheat oven to 450 degrees.

In a large bowl, combine the bread crumbs, grated cheese, chopped eggs, parsley, olive oil, and salt, and toss to combine.

Drizzle in about half of the wine, and toss. Continue to add wine until you’ve got a moist stuffing that clumps together a little when pressed in the palm of your hand.

Loosely fill the calamari with the stuffing. You can seal the larger opening with a toothpick if you want, but it’s not essential.

In a large baking dish, combine the wine, olive oil, capers, garlic, lemon juice, lemon slices, anchovies, parsley, salt, and red pepper flakes.

Arrange the calamari in one layer on top, and spoon some of the juices over.

Bake on the bottom rack of the oven for 15 minutes.

Baste the calamari with the pan juices, then continue baking until the calamari are tender, about 15 to 20 minutes more. (Add a little water if the pan juices are in danger of reducing away.)

Serve hot, with the juices spooned over the calamari.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens