Stuffed Squid with Swiss Chard, Raisins, and Almonds

Name: Stuffed Squid with Swiss Chard, Raisins, and Almonds
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Calamari (squid) (medium) 8; Chard 10.5 oz; Soy sauce 0.42 cup; Raisins 2.1 oz; Almond slices ½ cup; Extra virgin olive oil 5 ½ tbsp; Black pepper to taste; Water 1 cup

it de fr es br

526

Calories per serving

Lactose Free

Energy Kcal 526
Carbohydrates g 16.5
of which sugars g 16.4
Protein g 43.7
Fats g 31.7
of which saturated fat g 6.03
Fiber g 4
Cholesterol mg 192
Sodium mg 2374

Difficulty: Average
Prep time: 20 min
Cook time: 15 min
Serving: 4

PRESENTATION

Discover the amazing world of calamari ripieni, where traditional Italian charm meets a modern twist. Honestly, this dish is a real showstopper. You've got tender squid stuffed with a surprising mix of Swiss chard, raisins, and almonds. The chard? It adds a soft, mellow flavor, and the raisins, well, they bring a sweet pop in every bite. Just when you think you have it figured out, a touch of soy sauce sneaks in. So, it gives the dish a savory, moist finish that’s unexpected yet seriously good.

This isn’t your typical calamari ripieni ricetta from nonna’s kitchen—it’s a bold, adventurous twist made to surprise and delight everyone at the table. Plus, the sliced almonds on top are the perfect finishing touch—adding a crispy bite that contrasts beautifully with the squid's soft texture. With calamari ripieni bieta, it’s all about that perfect balance of flavors and textures.

While some might be used to classic versions from southern Italy, this recipe takes a different path. A contemporary fusion that's really really unique. The combination doesn’t scream calamari ripieni tradizionali—it’s more of a modern twist. Elements you wouldn’t usually find together.

The sweet and savory blend of raisins and soy sauce makes every forkful something new and exciting. And when these come out of the oven? They’re a beautiful golden color, with an aroma that invites curiosity. The nutty crunch from the almonds keeps things interesting, making the dish a standout at any gathering.

For anyone looking to add a touch of adventure to their dinner table, calamari ripieni al forno offers a special experience. Perfect for surprising guests or just trying something different at home. Pretty much, it’s about letting your taste buds explore new possibilities in Italian cuisine. And look, you can't go wrong with that.

INGREDIENTS: Calamari (squid) 8 - (medium); Chard 10.5 oz (300 g); Soy sauce 0.42 cup (100 g); Raisins 2.1 oz (60 g); Almond slices ½ cup (50 g); Extra virgin olive oil 5 ½ tbsp (80 g); Black pepper to taste; Water 1 cup (250 g)

Preparation

How to prepare Stuffed Squid with Swiss Chard, Raisins, and Almonds

To prepare the stuffed squid with Swiss chard, raisins, and almonds, coarsely chop the Swiss chard 1, then rinse it under running water 2 and drain it. Let it wilt in a pan, cooking over medium heat with the lid on 3 for 10 minutes or until tender,

season with olive oil 4, flavor with the raisins 5 previously soaked in water and well drained. Deglaze with 1/4 cup of soy sauce 6

add the sliced almonds 7. Turn off the heat and remove some of the cooked Swiss chard, just enough to accompany the squid, and set it aside so it retains a bright green color. Attend to the cleaning of the squid: rinse them under running water, and remove the outer skin 8, then gently detach the head from the mantle with your hands 9 and set it aside.

Once the head is removed, still with your hands, locate the transparent cartilage pen inside the mantle and gently extract it. Rinse the squid under running water, wash it, and remove the insides from the mantle. Stuff the squid with the Swiss chard sautéed in the pan 10, then close by securing the tentacles to the mantle with a toothpick 11. As you assemble the squid, place them in the pan with the remaining Swiss chard, add a drizzle of olive oil, the water 12, deglaze with 1/4 cup of soy sauce,

cover with a lid 13 and cook for 10 minutes until tender 14. Place the reserved Swiss chard on serving plates and lay the squid on top. Serve the stuffed squid with Swiss chard, raisins, and almonds piping hot 15.

Storage

It's recommended to consume the squid immediately; if there are leftovers, store them in the refrigerator for up to 1 day. You can freeze them only if you have used fresh, non-defrosted ingredients.