Calamaro ripieno (stuffed squid)

Mario Matassa shares his recipe for stuffed squid – it can be eaten hot or cold but do remember to trickle a little extra olive oil over the squid just before you sit down

stuffed squid

Serves 4
Preparation time 15 minutes
Cooking time 25 minutes


8 small to medium squid, prepared, tentacles retained

• 1 courgette

• 8 baby plum tomatoes

• 2 slices of fresh white bread

• 50g fresh peas, or frozen ones that have been defrosted

• 1 tbsp finely chopped flat-leaf parsley

• 30g grated parmesan

• 1 free-range egg

• extra-virgin olive oil

• 100ml dry white wine

• sea salt and freshly ground black pepper



Rinse the squid well under cold water and remove their tentacles. To make the stuffing, finely dice the courgette and tentacles and fry these for 5 minutes in a pan with a little oil.

2 While the courgettes are cooking, finely dice the tomatoes and whizz the bread in a food processor to fine crumbs. Place the courgettes, peas, tomatoes, breadcrumbs, tentacles, parsley and cheese in a bowl and mix together. Finally add the beaten egg to bind everything together and season.

3 With a small spoon or piping bag, place the stuffing inside the squid. Make sure you pack the stuffing down firmly. Once all the squid has been stuffed, close the opening with a cocktail stick.

4 Place a tablespoon of olive oil in a frying pan, heat and then add the squid. Allow the squid to sear briefly before pouring the wine over it. Cover and cook for around 20-25 minutes. If you’d rather slice the squid to serve, allow them to cool for a few minutes, as the filling will firm up. Serve with lemon wedges and a simple green salad.