Calamari Ripieni – grilled stuffed squid

Print This Recipe Print This Recipe

This Southern Italian recipe can be made with squid or small cuttlefish.

  • squid, medium/small or very small cuttlefish
  • parsley, chopped
  • spinach, blanched, squeezed dry, chopped
  • garlic, finely chopped
  • bread crumbs
  • egg yolks
  • raisins, plumped in water
  • pinoli, toasted
  • olive oil
  • salt & pepper
  • large wooden toothpicks or skewers soaked in water for 30 min.


Clean the squid: cut off the tentacles and reserve; cut out the eyes & mouth, remove the ink sac and the internal bone, discard; rub off the skin and wash under running water until white.

Chop the reserved tentacles and add them to a bowl with parsley, spinach, garlic and bread crumbs. Add OO and egg yolks to bind. Season with S & P; add raisins and pinoli. A small amount of the stuffing can be cooked in a sauté pan over mod heat to check for seasoning.

Loosely fill the bodies with the stuffing and close the opening with a toothpick. Do not pack too full or too firm or they will burst during cooking. Paint with OO.

Grill for about 10 min. each side, occasionally basting with OO. Serve hot.