Stuffed Squid Sicilian-Style (Calamari Ripieni)
I’ll never forget the first time I tried Stuffed Squid Sicilian-Style. My girlfriend looked at the plump squid on my plate and asked if they were pregnant. She had a point — when stuffed, they really do look that way!
Known in Italy as Calamari Ripieni, this dish is a classic from the island of Sicily, where seafood and bold Mediterranean flavors dominate the table. The squid are tender yet meaty, filled with a fragrant stuffing of breadcrumbs, Parmesan cheese, garlic, parsley, and capers. Once baked or simmered in a light tomato sauce, the squid absorb every bit of flavor, becoming juicy little flavor bombs.
Traditionally served as a main course, Calamari Ripieni pairs beautifully with simple sides like roasted vegetables, grilled zucchini, or a crisp green salad. For the perfect match, pour a chilled glass of Sicilian white wine such as Grillo, Vermentino, or a clean Pinot Grigio.
This dish is one of those recipes that looks impressive on the table but is actually straightforward to prepare. The combination of textures — soft squid, savory stuffing, bright herbs, and briny capers — delivers the essence of Sicilian coastal cooking in every bite.
👉 If you’re looking for a way to wow your dinner guests without spending all day in the kitchen, Stuffed Squid Sicilian-Style is the answer. Rustic, elegant, and packed with flavor, it’s Sicilian hospitality on a plate.
Stuffed Squid Ingredients:
- Squid with tentacles
- Chard, or spinach chopped
- EVOO
- Onion, finely diced
- Fennel bulbs finely diced
- Salt and pepper
- Fennel fronds
- Fennel seed
- Anchovy fillets chopped
- Garlic cloves minced
- Oregano
- Crushed red pepper
- Pine nuts lightly toasted
- Lemon zest
- Dry bread crumbs
- Pecorino cheese
- Parsley for garnish
- Lemon wedges for serving
🦑 How to Make Stuffed Squid Sicilian-Style
Step 1 – Preheat the Oven
Set your oven to 375°F (190°C) so it’s hot and ready when your squid is stuffed.Step 2 – Prep the Greens
Blanch Swiss chard (or spinach) briefly in boiling water until just wilted. Drain well, squeeze out excess liquid, chop finely, and set aside. This ensures they don’t release too much water into the stuffing.Step 3 – Build the Flavor Base
In a skillet, warm olive oil over medium heat. Add onion and fennel bulb and sauté until softened and fragrant. Stir in fennel fronds, fennel seed, anchovy, garlic, oregano, and a pinch of red pepper flakes. Cook just long enough to melt the anchovy into the oil—this gives deep umami without “fishiness.”Step 4 – Make the Stuffing
Transfer the skillet mixture to a large bowl. Add:Chopped greens (from Step 2)
Toasted pine nuts (for crunch)
Lemon zest (for brightness)
Breadcrumbs (to bind)
Grated Parmesan or Pecorino Romano (for richness)
Mix everything until it holds together when pressed between your fingers. Taste and adjust with salt or pepper.
Step 5 – Stuff the Squid
Pat the squid bodies dry. Using a teaspoon or your fingers, gently fill each squid with the stuffing, leaving a little space at the top. Close with a toothpick or skewer so nothing escapes while baking.Step 6 – Arrange & Season
Place stuffed squid into a lightly oiled baking dish. Arrange the tentacles around them (don’t waste—they roast beautifully). Drizzle everything with extra-virgin olive oil, season with salt, and grind over a touch of black pepper.Step 7 – Bake
Bake for 15–20 minutes until the squid are cooked through and lightly browned. For a bit more color and caramelization, finish under the broiler for 1–2 minutes.Step 8 – Serve
Remove toothpicks, sprinkle with fresh parsley, and serve with lemon wedges for squeezing over the top.👉 Each person can enjoy 3–4 squid plus tentacles for a generous main course. This dish also holds beautifully at room temperature, making it a smart choice for dinner parties, buffets, or even a picnic spread.
🦑 Stuffed Squid Sicilian-Style – Tips & Tricks
Clean thoroughly: Remove the tentacles, head, and innards. Peel off the thin purple skin for a neater presentation (optional but looks great).
Tentacles in the mix: Chop the tentacles finely and mix them into your stuffing for extra flavor and no waste.
Pat dry before stuffing: This helps the squid hold the filling better and prevents excess moisture in the dish.
Don’t overstuff: Leave a little space at the top so the filling has room to expand as it cooks. Use a small spoon or even your fingers to gently press it in.
Secure the opening: A toothpick or small skewer keeps the filling intact while cooking.
Choose your sauce: Traditionally, they’re simmered in a rich tomato sauce, but you can also roast them in olive oil and white wine for a lighter take.
Low and slow: Cook gently—squid can become rubbery if overcooked. About 30 minutes in sauce usually gives tender results.
Finishing touches: Garnish with fresh parsley, a drizzle of good olive oil, and a squeeze of lemon to brighten the dish.
Perfect pairings: Serve with crusty bread, roasted vegetables, or a simple green salad. For a true Sicilian touch, pair with chilled Pinot Grigio or Vermentino.
Fast and Easy Stuffed Squid Sicilian-Style
Ingredients
- 1 ½ pounds cleaned medium squid with tentacles
- 12 oz chard or spinach chopped, about 6 cups
- 1 large onion finely diced, about 1 1/2 cups
- 2 medium fennel bulbs finely diced, about 1 1/2 cups
- EVOO
- Salt and pepper
- 3 Tbsp chopped fennel fronds
- 2 tsp ground fennel seed
- 4 anchovy fillets chopped
- 4 garlic cloves minced
- 1 tsp dried oregano
- Pinch of crushed red pepper
- ¼ cup pine nuts lightly toasted
- 1 Tbsp lemon zest
- ¾ cup dry bread crumbs
- 2 oz grated pecorino cheese about 1/4 cup
- 2 Tbsp chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat oven to 375 degrees.
- Make the filling: Blanch the greens in boiling water for 1 minute, then drain and cool under running water. Squeeze well and completely dry and finely chop. Set aside.
- Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
- Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
- Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
- Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil.
- Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
- Bake for 15 to 20 minutes, until are sizzling and lightly browned. You can broil for a few minutes if you want more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.
Nutrition
Stuffed Squid Pairs well with:
