Stuffed Squid (Seppie o Calamari Ripieni)

Stuffed Squid (Seppie o Calamari Ripieni) in a light sauce of passato di pomodoro, wine, and lemon juice.
Stuffed Squid (Seppie o Calamari Ripieni) in a light sauce of passato di pomodoro, wine, and lemon juice.

Stuffed Squid (Seppie o Calamari Ripieni) are prepared and served all over southern Italy.  Travel to Sicilia and you’ll find squid stuffed with raisins, black olives, and pine nuts.  Cross the Straight of Messina (Stretto di Messina) into mainland Calabria and most of the stuffings will include crumbled dried red chilies.

Our version of Stuffed Squid (Seppie o Calamari Ripieni) is prepared in the traditional Calabrian manner (specifically, from the region in and around Bagnara Calabra).  Cleaning whole squid is straightforward so try and buy whole, fresh, squid (here’s a great video on cleaning squid).

Stuffed Squid (Seppie o Calamari Ripieni)
Prep time
Cook time
Total time
Recipe type: Fish
Serves: 6-8
  • ½ cup of white wine (dry)
  • Olives (with the pits removed and chopped), about 10
  • 3 tomatoes, chopped roughly
  • Freshly ground black pepper and Kosher salt
  • 2 tablespoons of whole milk
  • Grated Parmigiano Reggiano (or Pecorino)
  • Parsley, finely chopped
  • 1 medium red onion, finely chopped
  • 1-2 dried red chilis, crushed
  • 2-3 cups of passato di pomodoro (or pured tomatoes, you can also use tomato sauce)
  • 2 eggs, beaten
  • 1-2 cups of plain breadcrumb
  • 3 cloves of garlic, minced
  • 2-3 pounds of whole squid (about 8-10 squid)
  • Juice of ½ a lemon
  • Extra virgin olive oil
  1. Clean the squid and finely mince the tentacles into small pieces (move to a large mixing bowl). Add eggs, breadcrumb, onion, parsley, and garlic. Add milk and 2.5 tablespoons of olive oil and mix well. Add the grated cheese, red chili,minced olives, tomatoes, and freshly ground black pepper and kosher salt. Mix well and begin filling the body (or hood) of the squid (do not over stuff as the mixture will expand when cooked).
  2. Heat oven to 375 degrees Fahrenheit. In a separate pot, add 3 cups of passato, wine, 2 tablespoons of extra virgin olive oil, and 1-2 tablespoons of freshly squeezed lemon juice. Heat the mixture over medium heat and season with salt and pepper.
  3. In a large baking dish, add a bit of the passato/lemon juice/wine mixture to coat the bottom of the dish. Arrange the stuffed squid in the dish and spoon the remaining passato/lemon juice/wine mixture over the top of the squid. Cover with foil and bake for 25-30 minutes.
  4. Remove from the oven and baste the squid with the tomato mixture and drizzle with fresh extra virgin olive oil. Place the baking dish back in the oven without the foil and cook for an additional 5-10 minutes at 425 degrees Fahrenheit (here you're simple looking to brown the squid a bit).


One Comment

  1. Vince the number 1 process is confusing. Do you mean 2.5 tbsp Olive Oil because Olives are listed twice.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.