The Romans love the squid, even the smallones that we fried are absolutely delightful. The recipes with the calamari are many and, as usual, are not known outside Rome and its province. I must say that in gastronomic marketing, we have not been particularly acute!
This recipe is elaborated because you must have the patience to clean the squids and then fill them with the breadcrumb mixture; for the rest,it has no difficulties. It is a mainly homemade recipe, andyou will not find it easily in Rome’s tavern or restaurants.
Stuffed squids
- Preparation time: 45 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 900 gr or 3 lbs. of small squid
- Dry breadcrumbs to taste (roughly 1 cup)
- 2 anchovies in salt
- 1 tablespoon of salted capers
- 1 clove of garlic
- 1 glass of white wine
- 1 bunch of parsley
- Extra virgin olive oil to taste
- Salt to taste
- Instructions
- Clean the squid thoroughly, wash and dry.
- Mince the breadcrumbs in a mixer. Desalt the capers and anchovies well in lukewarm water.
- Make a mixture with the capers, anchovies, and parsley and chop them well.
- In a pan with oil and garlic toast the breadcrumbs. Add it to the chopped capers and anchovies and fill the squidwith this mixture. Close each one of them with a toothpick.
- In a saucepan with oil and garlic cook the squid until they lose their water. Add the wine and a glass of water. Cook over medium heat for thirty minutes. Salt if necessary.
Tips to ensure the success of the dish:
- Never use store-bought breadcrumbs.
- To clean the squids, firstrinse them well. Then the head will be detached andthe cartilage inside is removed. The entrails must then be removed, and the outer skin pulled away by hand. Eyes are removed with a knife. Then the beak and tentacles should be eliminated: the tentacles open outwards andwith the hands,the central part is pushed upwards. Rinse everything thoroughly again.
- You always salt at the end of the preparation especially when it is an already very savory dish like this one.
