Calamari Ripieni alla Siciliana

Steps

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1. 1
   Quickly sauté the squid tentacles in a hot pan with a drizzle of olive oil, just until slightly firmed but not fully cooked through. This is more of a quick sear than a full cook.
   ≈1:00
2. 2
   Roughly chop the cooked squid tentacles into coarse pieces—do not mince them finely.
   ≈1:41
3. 3
   Coarsely chop the olives, capers, anchovies, garlic, and fresh parsley together in a bowl, keeping the texture rustic and chunky.
   ≈2:53
4. 4
   Add the chopped cooked tentacles to the mixture, then add the breadcrumbs. Scrape any flavorful browned bits from the bottom of the squid-cooking pan and stir in.
   ≈4:16
5. 5
   Taste the filling for saltiness—olives, capers, and anchovies are already quite salty, so you may not need much more. Add a pinch of black pepper and a little olive oil, then mix with your hands until it reaches a good consistency, not paste-like.
   ≈4:52
6. 6
   Drizzle a little olive oil over the bottom of a baking dish. Using a small spoon, carefully stuff each squid body about three-quarters full with the filling. Do not overfill, as they will swell slightly during cooking.
   ≈5:46
7. 7
   Close the squid opening by inserting a toothpick through both sides. Fold the edges gently and re-insert the toothpick to secure the filling.
   ≈6:44
8. 8
   Arrange all stuffed squid in the baking dish. Drizzle with additional olive oil, sprinkle with coarsely chopped fresh parsley and a pinch of salt.
   ≈7:10
9. 9
   Bake in a preheated static oven at 190°C (375°F) for 20 to 25 minutes, until the squid are tender and succulent.
   ≈7:43
10. 10
    Transfer to a serving plate and spoon the pan juices over the squid. Serve warm, optionally finishing with a squeeze of fresh lemon juice.
    ≈8:07