Calamari Ripieni con Piselli

December 27, 2009 | In: Main Course, Side Dish

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Stuffed Calamari with Peas. It is a tradition in Italy to serve seafood on Christmas Eve. This dish is one of the common seafood plates served on Christmas Eve.  The Stuffed Calamari with Peas is served as one of many side dishes. Merry Christmas!

Serving: 4 people


8 whole fresh calamari (or whole frozen calamari)

1 loaf Italian bread crumbled (the hard crust bread is ideal)

1 bag (16oz) of frozen sweet peas.

1 diced onion

5 tbsp of fine chopped parsley

2 cloves garlic

1/2 cup white wine

1/4 cup extra virgin olive oil




Clean and wash the calamari. If you bought fresh calamari, remove the skin and the inside. Separate the head from the tube (body).

In a bowl, add the crumbled bread, 3 tbsp fine chopped parsley, salt, pepper, minced garlic, and cut tentacles. The tentacles are optional. Add the extra virgin olive oil and mix it all together.

Stuff each calamari tube with the mix. Close it with a toothpick.

In a pan, saute the diced onions with extra virgin olive oil, add the stuffed calamari, salt and pepper. Cover it and let it cook for 10 minutes in low heat. Add 1/3 cup of water.

Turn the heat to high, pour the white wine and let it evaporate.

Add the frozen sweet peas, salt and pepper. Stir it all together. Add 2 tbsp of fine chopped parsley. Add 1/3 cup of water. Cover and cook it in low heat until the peas are ready.

Before serving, remove the toothpicks. Place the calamari in the plate and top it with the peas.

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