When I Say South or Southern in This Recipe, I am Talking Italy!

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Squid (or calamari, its Italian name) can be prepared in a variety of ways — fried, braised, grilled and roasted — and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, Pecorino and pine nuts.

Stuffed Squid Sicilian-Style

Ingredients

12 ounces chard or spinach, chopped, about 6 cups

Extra-virgin olive oil

1 large onion, finely diced, about 1 1/2 cups

2 medium fennel bulbs, finely diced, about 1 1/2 cups

Salt and pepper

3 tablespoons chopped fennel fronds

2 teaspoons ground fennel seed

4 anchovy fillets, chopped

4 garlic cloves, minced

1 teaspoon dried oregano

Pinch of crushed red pepper

1/4 cup pine nuts, lightly toasted

1 tablespoon lemon zest

3/4 cup homemade dry bread crumbs

2 ounces grated Pecorino cheese, about 1/4 cup

1 1/2 pounds cleaned medium squid, with tentacles

2 tablespoons chopped parsley, for garnish

Lemon wedges, for serving

Directions

The Filling 

Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.

Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.

Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.

Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.

Putting it all Together!

Heat oven to 375 degrees. Slice each baby squid removing all the the tentacles in one fell swoop leaving the tube intact and a little medallion of squid with all its tentacles. Make sure that you have thoroughly cleaned out the tube, removing the clear cuttle bone by simply pulling it out. Using a teaspoon, put some filling in each squid body, taking care not to over stuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.

Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

A crisp light white wine would be delicious with this recipe and if you are so inclined, a loaf of garlic rosemary bread or rolls!

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