Calamari Ripieni Con Riso

Contributed By sea2door

Published Feb 25, 2015


  • 500 gms small squid
  • 6 tbsp olive oil
  • 1 cloves garlic, minced
  • 1 med onion, chopped
  • 1/3 cup uncooked long grain rice
  • 1/2 cup parsley, chopped
  • 3 fresh mint leaves, chopped
  • 1/4 cup raisins
  • 1/4 cup pine nuts
  • 400 gms can crushed tomatoes
  • 4 anchovy fillets
  • sal and pepper to taste


  1. Heat 1/4 cup of the oil in a heavy skillet, add the garlic and onion and saute till onion is translucent.
  2. Stir in the rice and saute a few minutes then mix in parsley, mint, pine nuts and raisins. Season with salt and pepper.
  3. Add some water (about 1/2 cup) and cook until water is absorbed.
  4. Stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook. Seal opening with toothpicks. Place the stuffed sacs in a baking dish. Season with salt and pepper and set aside.
  5. Heat some oil in a sauce pan, when medium hot add anchovy and cook till dissolved, then add tomatoes, basil, salt and pepper, and simmer about 20 minutes.
  6. Pour the sauce over the squid and bake in a 150° oven for about an hour.