Most any Rhode Islander worth their weight in sea salt knows that calamari is the official state appetizer. Chances are good you’ve enjoyed it served in the traditional style with a side of marinara sauce and sliced banana peppers at your favorite local eatery. This leveled-up version from the kitchens at Dave’s Fresh Marketplace can easily become an entree courtesy of a savory stuffing that’s not difficult to assemble.
5 servings
Prep time: 20 minutes, Cook time: 25 minutes
• 10 prepared squid tubes
• 1 tbsp olive oil
• 1lb ground sweet Italian sausage, casing removed
• 2 garlic cloves, smashed
• 1 cup Italian-style panko
• ¼ cup parmesan cheese, grated
• 1 roasted red pepper, rough chopped
• ½ tsp salt / ¼ tsp pepper
• Pinch crushed red pepper
• 1, 15oz can, diced fire-roasted tomatoes
• ¼ cup white wine
• 1 tbsp sugar
• 1 tsp Italian seasoning
Top with: Italian-style panko and grated parmesan cheese
Garnish: Fresh parsley
1. Preheat the oven to 350°F.
2. In a bowl combine the diced tomatoes, white wine, sugar, and Italian seasoning. Set aside.
3. In an oven-safe skillet, heat olive oil over medium heat. Add the sausage, garlic, and cook for 5-7 minutes, or until cooked through.
4. Transfer the cooked sausage into a food processor along with the panko, parmesan cheese, roasted red pepper, and spices. Pulse until combined.
5. Carefully stuff each squid with the stuffing mixture, leaving a small space at the top. Secure the ends with toothpicks.
6. Reheat the same skillet over medium heat. Carefully place the stuffed calamari in the skillet, searing each side for 1-2 minutes until they are lightly golden brown.
7. Pour the tomato sauce over the calamari. Sprinkle the tops of each calamari with grated parmesan cheese and panko. Bake for 15 minutes, or until the calamari is cooked through and tender.
8. Carefully remove the toothpicks before serving, enjoy!
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