Stuffed Squid Sicilian-Style

Squid (or calamari, its Italian name) can be prepared in a variety of ways — fried, braised, grilled and roasted — and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.

Ingredients

• 12 ounces chard or spinach, chopped, about 6 cups
• Extra-virgin olive oil
• 1 large onion, finely diced, about 1 1/2 cups
• 2 medium fennel bulbs, finely diced, about 1 1/2 cups
• Salt and pepper
• 3 tablespoons chopped fennel fronds
• 2 teaspoons ground fennel seed
• 4 anchovy fillets, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• Pinch of crushed red pepper
• ¼ cup pine nuts, lightly toasted
• 1 tablespoon lemon zest
• ¾ cup homemade dry bread crumbs
• 2 ounces grated pecorino cheese, about 1/4 cup
• 1 ½ pounds cleaned medium squid, with tentacles
• 2 tablespoons chopped parsley, for garnish
• Lemon wedges, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    472 calories; 20 grams fat; 4 grams saturated fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 38 grams protein; 414 milligrams cholesterol; 777 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
2. Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
3. Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
4. Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
5. Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
6. Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

• You may make the stuffing up to 1 day in advance. Squid may be stuffed up to 1 day in advance and refrigerated. Bring to room temperature before roasting.
• With this zesty, earthy, herbal dish, I’d look for a bright white that would both refresh and amplify its flavors. The Sicilian notes of the stuffing immediately suggest a regional match, like an Etna Bianco, made largely out of the carricante grape, which is simultaneously juicy and savory. Many other whites would do well, too, from good examples of well-known wines like Soave, vermentino or albariño to more idiosyncratic bottles like the rich, ripe vespaiolo of the Veneto region of Italy or the unusual blends made by the Monastero Suore Cistercensi, sisters of a Cistercian monastery in the Lazio region outside Rome. You may also reach for a fino sherry, one of many brut sparklers or a good dry rosé with substance. ERIC ASIMOV

1 hour