Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 3 whole calamari squid, cleaned
- 4 tbsp olive oil
- 2 cloves garlic, peeled
- 1 tbsp (8g) capers
- 2 anchovies
- 1/4 cup (60ml) white wine
- Salt
- Fresh black pepper
- 3 1/2 oz. (100g) fresh breadcrumbs
- 2 kalamata olives, chopped
- 1 egg
- 4-6 sprigs fresh parsley, chopped
- Grated lemon zest
- 1 3/4 oz. (50g) grated pecorino cheese
Separate the squid bodies and tentacles. Chop the tentacles.
In a pan, bring 2 tbsp olive oil up to medium temperature. Add one clove of garlic, the capers and anchovies. Sauté until the anchovies have completely dissolved.
Remove the garlic, add the tentacles, and fry for 2-3 minutes. Pour in 1/8 cup (30ml) of white wine and bring to a simmer. Cook for 2-3 minutes, or until the smell of alcohol has dissipated. Sprinkle with a small pinch of salt and pepper. Add the fresh breadcrumbs and stir for 1-2 minutes, or until the bread has completely absorbed the liquid. Transfer to a mixing bowl.
Into the tentacle mix, add the olives, egg, pecorino cheese, 3-4 sprigs of chopped parsley, and a pinch of lemon zest. Mix thoroughly.
Stuff this mixture into the squid bodies. Use toothpicks to pin them closed.
In a pan, bring 2 tbsp of olive oil and 1 clove of garlic up to medium/low temperature. Place the stuffed squid in the pan and fry for 2 minutes, then flip and fry another 2 minutes on the opposite side.
Add 1/8 cup (30ml) of white wine and bring to a simmer. Cook for 2-3 minutes, or until the smell of alcohol has dissipated. Cover the pan and cook the squid for 20 minutes or until tender.
Serve hot, topped with some extra chopped parsley and lemon zest. Buon appetito!