Sicilian Stuffed Squid with Pea Purée
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 30 min
- Serving: 4
PRESENTATION
When it comes to Sicilian-style stuffed calamari, the magic is in those bold, salty ingredients—like olives, capers, and anchovies—that bring this tangy Mediterranean vibe. Really, it's amazing. Over in Sicily, this dish is a staple. Variations? Pretty much all over, depending on the island's different regions. The stuffing is loaded with robust flavors, ensuring the calamari stays tender and never rubbery. And you know what? The real kicker is the smooth, slightly sweet pea puree underneath. It's just an elegant touch without complicating a weeknight meal. Seriously, it’s a creamy green layer that contrasts the intense filling. Makes the whole dish feel special, yet it's simple enough for any day.
Compared to other Italian seafood dishes, the Sicilian-style stuffed calamari has a unique twist, for sure. Instead of plain breadcrumbs, the Sicilian version is loaded with those Mediterranean flavors, giving each bite a moist and savory edge. And look, the pea puree isn't just for looks—it's this mellow counterpoint to the stronger, saltier flavors of the squid. Across Italy, folks experiment with different versions. Sometimes, they add pine nuts or raisins for a little flair. To be honest, despite these variations, the base recipe remains a true favorite. Perfect for fans of traditional Sicilian cooking or anyone seeking something new.
Among other seafood appetizers, "calamari ripieni alla siciliana con crema di piselli" really showcases the best of Mediterranean cuisine: big, fresh flavors with a perfect balance of creamy and sharp tastes that keep things exciting. It's the kind of dish that feels like a celebration of Sicily on your plate—without being too much work. Plus, it brings a touch of festivity to any meal. So, whether you're planning a family dinner or a special occasion, this recipe promises to deliver a taste of the Mediterranean that's sure to impress everyone at the table.
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INGREDIENTS
- for the pea purée
- Peas 2 cups (300 g)
- Onions ½ cup (70 g)
- Potatoes 9 oz (250 g)
- Water 2 cups (500 ml) - (or vegetable broth)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
- for the stuffed squid
- Calamari (squid) 1.8 lbs (800 g) - already cleaned
- Breadcrumbs 0.8 cup (100 g)
- Olive 3.5 oz (100 g) - pitted
- Anchovies in oil 10
- Salted capers 1 tsp (5 g) - desalted
- Parsley to taste
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- to garnish
- Pea sprouts to taste
How to prepare Sicilian Stuffed Squid with Pea Purée
To prepare the Sicilian-style stuffed squid with pea purée, start with the squid. Separate the tentacles 1 and the fins 2 from the bodies and set the bodies aside. In a pan heat a drizzle of oil with the garlic clove peeled and halved. Add the tentacles and fins 3.
Cook over high heat for about 5 minutes 4. Remove the garlic, transfer everything to a cutting board (reserving the pan juices), add the rinsed capers 5 and the pitted olives 6.
Add the anchovies as well 7 and roughly chop everything 8. Gather the mixture in a bowl. Finely chop a small bunch of parsley 9.
Add a good portion of the chopped parsley to the bowl 10 along with the reserved pan juices from the squid 11 and the breadcrumbs 12.
Add a pinch of salt 13, a grating of pepper and mix 14 until you obtain a moist but compact mixture. Fill the squid using a spoon, not overfilling them, leaving about 3/4 in (2 cm) from the edge 15.
Close the end with a toothpick 16. Place the squid in a baking dish so they are close but not overlapping. Add some parsley on top 17 and incorporate any remaining stuffing 18.
Drizzle with a little oil 19 and bake in a preheated convection oven at 374°F for about 25 minutes. Meanwhile, prepare the pea purée. Clean and thinly slice the onion 20. Then peel the potatoes as well 21.
Cut the potatoes in half lengthwise, then slice them 22. In a saucepan heat the oil, add the onions 23 and the potatoes 24.
Let them sauté for a couple of minutes, then add the peas 25. Salt and pepper 26 and pour in the water 27, or alternatively the same amount of vegetable broth.
Cook for about 20 minutes 28, then blend with an immersion blender 29 until you obtain a smooth, homogeneous purée 30.
At this point the squid will also be ready; take them out of the oven 31. Spoon the pea purée onto serving plates, place the stuffed squid on top (remember to remove the toothpick) 32 and finish with pea shoots and a drizzle of extra virgin olive oil 33.