Fish
Stuffed Calamari
There is something deeply twisted about stuffing an animal’s body with its own legs, then cooking it. But in this case, it’s also extremely delicious. Stuffed calamari are part of virtually every Italian island culture; the seasoning and components of the bread crumb mixture change slightly from place to place, but the concept is the same. I have chosen the Bay of Naples and Pontine Islands as inspiration, as their versions are all quite similar. To make the recipe more Sicilian, use ¼ cup toasted pine nuts and 2 Tbsp currants or raisins, soaked in water to plump them up, instead of, or in addition to, the olives and capers.
Chop the squid tentacles (8 pieces) into ¼ in pieces.
Use a food processor to chop the squid tentacles; pulse until the pieces have reached the desired size.
Heat 1 Tbsp of the olive oil in a pan over low heat.
When the oil begins to shimmer, add the garlic (1 clove) and cook just until it takes color, about 3 minutes.
Add the tentacles to the pan, increase the heat to high, and cook, stirring frequently, for 30 to 40 seconds. Remove from the heat. Discard the garlic.
Transfer the tentacles to a medium bowl. Add the bread crumbs (2 cups), eggs (2 large), pecorino (½ cup), olives (¼ cup), capers (2 Tbsp), and parsley (2 Tbsp) and stir to combine.
Season with salt. The mixture should be moist but not wet. If it seems dry, add a bit of water a tablespoon at a time until it reaches the consistency of wet sand.
Use a spoon to hold open the cavity. Fill each squid body with the bread crumb mixture, dividing it evenly and packing down lightly while taking care not to overstuff the bodies, as the squid will shrink as it cooks. Seal the bottom of the bodies shut with a toothpick.
Meanwhile, heat the remaining 3 Tbsp olive oil in the same pan over medium-high heat.
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