Stuffed Calamari on a Bed of Vegetables

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 307 Kcal


  • 400 g calamari (ready to use) (Arbi Calamari Pulliti)
  • 0.5 tbsp. olive oil
  • 0.5 onion, coarsely chopped
  • 2 clove of garlic, pressed
  • 150 g ricotta cheese
  • 1 egg yolk
  • 3 anchovy fillets, rinsed with cold water, drained, finely chopped
  • 50 g grated Parmesan
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest only
  • 1.5 tbsp. oregano, finely chopped
  • 0.5 tsp. salt
  • a little pepper
  • 1.5 tbsp. basil, finely chopped
  • 1 disposable piping bag
  • toothpicks to close
  • 300 g celery, cut diagonally into 4-cm-wide pieces
  • 600 g horn pepper (ProSpecieRara), cut in half lengthways and then diagonally into 4-cm-wide pieces
  • 0.5 dl white wine
  • 0.5 tbsp. oregano leaves


  • Rinse the squid inside and out in cold water, remove the tentacles, pat both parts dry and set aside the tentacles.
  • Heat up the oil in a non-stick frying pan. Sauté the onions and garlic and allow to cool completely in a bowl. Stir in the Ricotta and remaining ingredients including basil, season. Stuff and seal the squid.
  • Heat the oil in the same pan. Fry the squid all over for approx. 3 mins. over a medium heat, remove. Fry the reserved tentacles for approx. 2 mins., then remove from the pan. Add a little oil if needed, sauté the onions, peppers and celery for approx. 5 mins. Pour in the wine, bring to the boil, reduce the heat, stir in the oregano, season. Place the squid on the vegetables, cover, and simmer gently for approx. 40 mins.

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