Tender Stuffed Calamari (Sicilian Style): Baked in a tomato sauce with olives

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Start by preparing the calamari, which should already be cleaned by a fishmonger.

Chop the calamari tentacles finely and set aside for the stuffing.

In a bowl, add breadcrumbs (homemade or panko) and the chopped tentacles.

Grate garlic into the bowl with the breadcrumbs and tentacles to ensure even distribution.

Add a beaten egg to the mixture and mix well.

Incorporate grated pecorino and parmesan cheese into the mixture, along with rinsed salted capers.

Add salt to taste and let the mixture sit for a couple of minutes to absorb the egg.

Stuff the calamari tubes with the breadcrumb mixture, leaving about a quarter of the top empty.

Secure the openings of the stuffed calamari with toothpicks.

In a baking dish, add a layer of whole peeled cherry tomatoes and season with salt.

Add good quality olives to the tomato layer and mix.

Place the stuffed calamari on top of the tomato and olive mixture.

Pour passata over the stuffed calamari, ensuring they are not completely covered.

Preheat the oven to 350 degrees Fahrenheit.

Bake the calamari for 30 minutes, checking for tenderness after this time.

If not tender, continue baking for an additional 15 minutes, checking periodically until done.

Once cooked, plate the calamari and serve with the sauce, optionally with pasta and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens