Nonnu’s Oven-Simmered Stuffed Calamari
A classic tender calamari stuffed with a savory parmesan breadcrumb mixture, slow-cooked in a silky Sicilian red gravy.
Ingredients
The Silky Red Gravy
- 1 Large Yellow Onion finely diced
- 6 cloves Garlic smashed and minced
- ¼ cup Olive Oil
- 2 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 tsp Dried Parsley
- 1 tsp Red Pepper Flakes
- 2 cans 29 oz each Tomato Sauce (Plain)
- 1 can 28 oz Crushed Tomatoes
- 2 cans 6 oz each Tomato Paste
- 1 cup Water for rinsing cans
- Salt & Black Pepper to taste
The Stuffed Calamari
- 2 lbs Large Fresh Calamari cleaned, tubes and legs separated
- 1 ½ cups Bread Crumbs
- ½ cup Grated Parmesan cheese
- 2 cloves Garlic minced
- 3 tbsp Olive Oil
The Finish
- 1 lb. Linguini
Equipment
- 1 12 Quart Heavy Stock Pot
- 1 9×13 Glass Baking Dish
- 1 Wooden Spoon Set
- 1 Chef’s Knife
- 1 Large Wooden Cutting Board
Method
The Sauce Foundation:
- In a stockpot, sauté onion in olive oil. Add garlic and dried herbs; toast for 1 minute.
Simmer the Gravy:
- Stir in tomato paste, then add tomato sauce, crushed tomatoes, and water. Simmer on low.
Stuff the Calamari:
- Mix bread crumbs, cheese, garlic, and olive oil until it feels like damp sand. Loosely stuff the tubes.
The Oven Finish:
- Pour a thin layer of the warm red gravy into the bottom of your 9×13 glass baking dish. Arrange the stuffed tubes side-by-side in the dish, and top with just enough additional sauce to cover them. Cover the dish and bake at 325°F (160°C) for 1.5 to 2 hours until tender. Meanwhile, stir the raw legs directly into the remaining sauce pot on the stove and let it continue to simmer gently.
Finishing the Pasta
- Boil the linguini in well-salted water according to package directions, making sure to reserve 1 cup of the starchy pasta water right before draining. Drain the pasta and return it immediately to its cooking pan. Pour in a ladle of the stovetop red gravy along with a few splashes of the reserved pasta water, tossing gently over low heat for 30 seconds until the linguini is evenly coated and glossy. Add more reserved pasta water a little at a time if the pasta looks dry, discarding whatever is left over.
The Grand Finale:
- Carefully remove the tender stuffed calamari from the baking dish and set aside. Pour the savory pan juices and sauce from the baking dish back into your stockpot, being careful not to exceed 1 cup of liquid so you don't water down your gravy. Stir well to fully incorporate. Plate the coated linguini first. Ladle a generous amount of the hot, rich seafood gravy (along with the legs) directly over the bed of pasta. To finish, place the clean stuffed calamari proudly right on top of the sauce as the star of the plate, and serve immediately.
Nutrition
Serving: 6ServingCalories: 620kcalCarbohydrates: 72gProtein: 36gFat: 18gSaturated Fat: 4gCholesterol: 215mgSodium: 890mgFiber: 5gSugar: 7g
Notes
- The Glass Dish: This is Nana’s secret! The glass dish ensures the calamari don’t split while slow-cooking in the sauce.
- The Legs: Do not skip adding the legs to the sauce; they provide the essential briny depth for the gravy.
