Calamari Ripieni al Forno (Baked Stuffed Calamari with Pine Nuts)
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Ingredients
- 8 cleaned whole squid
- 80 g fresh breadcrumbs
- 30 g pine nuts, toasted
- 30 g raisins
- 2 garlic cloves
- 10 g fresh flat-leaf parsley, chopped
- 30 ml olive oil
- 400 g passata
Nutrition (per serving)
- Calories
- 587 kcal
- Protein
- 67.1 g
- Carbohydrate
- 33.2 g
- of which sugars
- 9.6 g
- Fat
- 18.4 g
- of which saturates
- 3.1 g
- Fibre
- 2.7 g
- Salt
- 0.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Mix the breadcrumbs, pine nuts, raisins, garlic and parsley with half the olive oil to make a stuffing.
- 2
Spoon the stuffing into the squid tubes, leaving a little room, and secure the ends with a cocktail stick.
- 3
Pour the passata into a baking dish, nestle the stuffed squid into the sauce, and drizzle with the remaining olive oil.
- 4
Cover with foil and bake for 25-30 minutes until the squid is tender and cooked through.
- 5
Serve with the sauce spooned over.
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