Sardinian Stuffed Squid (Calamari Ripieni)
By Master Chef Gianluca Deiana Abis
History
Stuffed squid, or Calamari Ripieni, is a popular dish in Sardinia, showcasing the island’s love for fresh seafood and rich, flavorful fillings. Often served during family gatherings and festive occasions, this dish combines the tender texture of squid with a savory stuffing of breadcrumbs, herbs, and other local ingredients. The Sardinian variation of stuffed squid is known for its unique blend of flavors, including a hint of Sardo cheese and basil, reflecting the island’s strong Mediterranean influence. The dish exemplifies the simplicity and depth of Sardinian cuisine, emphasizing fresh ingredients and traditional cooking methods.
Ingredients
4 large squid, cleaned and with tentacles removed
100g fresh breadcrumbs (preferably from Sardinian bread)
50g Pecorino Sardo, grated
1 garlic clove, minced
2 tbsp extra virgin olive oil
1 tbsp capers, chopped
2 tbsp fresh parsley, chopped
1 egg
50g white wine (Vermentino works beautifully)
1 lemon (zested and juiced)
Salt and freshly ground black pepper, to taste
Sardinian flatbread (pane carasau) for serving (optional)
Instructions
Prepare the Stuffing:
In a large mixing bowl, combine the breadcrumbs, grated Pecorino Sardo, minced garlic, chopped capers, and chopped parsley.
Crack the egg into the bowl and mix well to bind the stuffing. Add the lemon zest and lemon juice for a burst of freshness. Season with salt and black pepper to taste.
Stir in 2 tablespoons of extra virgin olive oil for a richer texture. The stuffing should be moist but not too wet. If necessary, add a little more olive oil or breadcrumbs to adjust the consistency.
Stuff the Squid:
Carefully stuff the cleaned squid with the breadcrumb mixture, being sure not to overfill them to avoid breaking. Leave a small gap at the top for the stuffing to expand during cooking.
Use toothpicks to secure the opening of each squid to keep the stuffing inside.
Sear the Squid:
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
Gently place the stuffed squid into the skillet and sear them for 2-3 minutes on each side, until they are golden brown. Be careful not to overcook the squid, as it can become rubbery.
Deglaze and Simmer:
Once the squid are seared, add white wine to the skillet, allowing it to deglaze the pan and pick up any flavorful bits from the bottom.
Reduce the heat to low, cover the skillet, and let the squid simmer in the wine for about 10-15 minutes. The squid will cook through, and the stuffing will become infused with the wine and oil, creating a tender, flavorful dish.
Final Touches:
Remove the toothpicks from the squid and arrange them on a serving plate. Drizzle some of the remaining sauce from the pan over the squid for added flavor.
Serve:
This dish is perfect when paired with Sardinian flatbread (pane carasau) to soak up the delicious sauce. You can garnish the dish with a little extra parsley for a burst of color and freshness.
Chef Tip:
To ensure the squid remains tender, it’s crucial not to overcook it. Searing the squid quickly on high heat gives it a beautiful golden crust, while the simmering process allows the stuffing to absorb all the flavors. Pane carasau or a side of roasted vegetables pairs beautifully with this dish.
Wine Pairing:
For a perfect pairing, go for a glass of Vermentino di Sardegna, a crisp and aromatic white wine from Sardinia. The fresh citrus notes of the wine complement the delicate flavor of the squid, while the slight mineral notes of the Vermentino enhance the savory stuffing.
Alternatively, a Cannonau di Sardegna would pair wonderfully if you prefer a red wine. Its smooth tannins and subtle fruitiness balance the richness of the stuffing.
Sardinian Stuffed Squid (Calamari Ripieni) is an exquisite representation of Sardinia’s coastal culinary traditions. Its simplicity in preparation is balanced by the richness of its flavors, making it a perfect dish for both everyday meals and special occasions.
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