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Calamari Ripieni (stuffed squid) Recipe

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This recipe for Calamari Ripieni (stuffed squid) is from Christmas & Easter with Nonno & Grandma Pagano, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. cleaned squid
1/4 cup rice flour
2 eggs, beaten
1/4 cups green onions, minced
1/4 cups Italian parsley, minced
3 cloves garlic, minced
1/2 cup seasoned Panko bread crumbs
1/2 cup Cremini mushrooms, chopped fine
1/4 to 1/2 cup extra-virgin olive oil
1 lb. cocktail shrimp, cooked and chopped
1 lemon, juice and zest
4 cups Christmas marinara sauce (see recipe)
Directions:
Directions:
1. Chop any squid tentacles and mix with the rest of the ingredients until well blended.
2. Stuff the squid with the mixture, being careful not to tear the bodies. Do not over fill the bodies or they will break apart when cooking. Close the ends with tooth picks.
3. Put the sauce in a large pan, and gently put squid in pan. Add more sauce if needed to cover squid.
4. Cover pan and cook on low heat for 1 1/2 to 2 hours or until squid are tender. Check while cooking to be sure squid are not drying out. Add more sauce as needed

 

 

 

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