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Calamari Ripieni

Method

  • Heat the oil in a large heavy-bottomed pan and gently saute the garlic, fennel and onion until reasonably tender. Add the chopped calamari tentacles, chilli and rice. Then cook for a few minutes, before adding the white wine and tomato cooking sauce. Mix well and gently cook until the liquid is absorbed, regularly stirring.
  • Then add the saffron, 150 ml stock and 2 tbsp parsley to the pan. Turn the heat down, mix well and cook until the liquid is absorbed again and rice is tender. Set aside and allow to cool a little.
  • At the same time, place the tomatoes, 2 tbsp parsley, the sugar and red wine in another large pan and cook down until reasonably thick. Then add the remaining stock and seasonings, mix well and bring to the boil.
  • When ready, stuff the squid tubes with the rice mixture, using a teaspoon, being careful not to overfill. Seal the ends with toothpicks and place on top of the sauce, in one layer. Cover and very gently simmer for about 35 mins until tender. (DON'T STIR.) Taste for seasoning.
  • Slice the calamari or leave whole and serve on the sauce with a sprinkling of parsley.
  • from 'The Food of Italy', Murdoch books

Ingredients

  • 100 ml olive oil
  • 2 garlic cloves, crushed
  • ½ fennel bulb, cored & finely chopped
  • ½ large onion, finely chopped
  • 600 gm small calamari, cleaned & only tentacles finely chopped
  • 1 small red chilli, seeded & sliced
  • 75 gm risotto rice
  • 150 ml dry white wine
  • 6 tbsp Italian tomato cooking sauce
  • a good pinch of saffron
  • 350 ml chicken or vegetable stock
  • 6 tbsp chopped parsley
  • 800 gm diced tomatoes, drained a little
  • a good pinch of sugar
  • 100 ml red wine
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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