HISTORY & INTERESTING FACTS
This recipe is part of a series inspired by dishes I’ve loved during my travels, and I’m thrilled to share it with you all. Sicily, an island in the heart of the Mediterranean, has a rich culinary tradition centred on seafood that dates back thousands of years. Ancient Greek and Roman writings document the island’s fishing practices, and its strategic position has long made Sicily a vibrant maritime hub.
One of the most fascinating—and somewhat savage—stories from Sicilian seafood culture is the “La Mattanza” tradition, an ancient tuna-harvesting method practised around Favignana and the Aeolian Islands. This ritual, which dates back to Phoenician and Roman times, involved trapping schools of tuna in nets. It became a crucial food source for the locals and became a significant cultural event resonating through generations.
When it comes to flavours, though, the combination of capers, raisins, pine nuts, and lemon is a beloved element of Sicilian cooking. These ingredients create the classic agrodolce (sweet and sour) balance central to the island’s cuisine. Sicily’s culinary traditions were shaped by the Phoenicians, Greeks, Romans, Arabs, and Normans, with Arab influences being particularly profound.
During Arab rule from the 9th to 11th centuries, the use of sweet and sour flavours became central, introducing the harmonious contrast of ingredients that still define many Sicilian dishes today.
- Capers, native to the Mediterranean, provide a salty, briny element and grow wild across the island’s coastal areas.
- Raisins, reflecting Arab influence, add sweetness and depth, representing the region’s love for dried fruits and nuts.
- Pine nuts contribute a rich, buttery crunch, another legacy of the Arab culinary tradition.
- Lemons were primarily grown in Palermo and Catania after being brought west by the Persians and Arabs. They add a zesty acidity, bringing brightness and freshness that balances the richness of the other ingredients.
This iconic combination is often found in dishes like Caponata and Pesce alla Siciliana. In this recipe, these flavours come together in a simple yet vibrant stuffing that’s packed with punchy Mediterranean intensity.
Buon Appetito! Raquel x
INGREDIENTS
- 4 medium-sized whole calamari (roughly 200g each); see note below
- You can ask your local fishmonger to clean and prepare the squid for you. If you can't get access to whole squid (including tentacles), you can always use calamari tubes for this recipe. Fresh is best, so try to avoid frozen.
- Olive oil
- 2 cups of fresh breadcrumbs, blitz day-old bread in a food processor (GF breadcrumbs can be substituted)
- 1/4 cup of raisins or sultanas, soaked in warm water (just covering) for 10-15 mins to plump
- 4 tbsps capers plus 2 tbsp of the brine
- Juice of 1 large lemon (about 3 tbsp juice)
- 1/4 cup pine nuts, toasted in a dry pan
- A large handful of fennel herb and parsley, very roughly chopped
- 4 tbsp unsalted butter (Dairy-free butter can be substituted)
- Salt and pepper, to taste
METHOD
Prepare the Squid:
At home, separate the tentacles and place both the tubes and tentacles on a tray lined with a clean Chux wipe. Store them in the fridge until ready to stuff.
Make the Stuffing:
Heat a medium pan over medium heat and pour in a sufficient amount of olive oil to cover the bottom of the pan. Once the oil is heated, add the breadcrumbs, stirring constantly until golden. Take the pan off the heat and mix in the drained fruit, capers, brine, toasted pine nuts and half of the lemon juice. Taste the mixture and adjust the seasoning as needed. The stuffing should be moist enough to hold together, so if too dry, add a tablespoon of water at a time to help bind it.
Stuff the Squid:
Stuff the squid tubes by carefully spooning in the filling and pressing it down as you go to ensure it's tightly packed. Fill each tube about three-quarters full, then secure the open end with a toothpick to keep the stuffing in place.
Cook the Squid:
Heat a large frypan over medium heat and add a generous amount of olive oil. Once the oil is hot, place the stuffed squid in the pan and cook for a couple of minutes on one side until golden. Flip the tubes and add the tentacles to the pan (if you're using the whole squid). Cook for 2 minutes, turning throughout until all sides are browned evenly.
Baste and Serve:
Next, add the butter to the pan and season with salt and pepper. Once the butter begins to foam and turn a light golden brown, carefully tilt the pan a little and spoon the butter over the calamari to baste it. Pour in the remaining lemon juice and take the pan off the heat, leaving the calamari to rest for 5 minutes before serving.
To serve, drizzle the flavourful butter over the top and sprinkle on the fennel and parsley.
TIPS, CHEATS & TROUBLESHOOTING
Here are some flexible substitutions you can make to suit your pantry and preferences:
- Raisins and sultanas: Try dried cranberries or chopped dried apricots for a different fruit character.
- Pine nuts: Chopped almonds, hazelnuts, or walnuts work beautifully. For a nut-free option, sunflower seeds deliver the same satisfying crunch.
- Fennel fronds and parsley: Dill, tarragon, or basil each bring their own Mediterranean charm, depending on what you have on hand.
- Capers: Green olives (chopped) or pickled gherkins offer a similar briny, tangy note if capers aren't available.
WINE MATCHING & SERVING SUGGESTIONS
By stuffing the calamari, this dish opens up a range of wine pairing options.
Our Barrel-Fermented Albariño or Amphora Blanco offer crisp, dry complements for white wine enthusiasts. If you prefer a wine with more texture, the off-dry character of our Pinot Gris is an excellent choice.
For red wine lovers, our Tempranillo pairs beautifully with the calamari. Slightly chilling the wine enhances its acidity, making it ideal for a summer dish—a truly versatile red that works year-round.
If you're torn between white or red, our Rosé provide a balanced, refreshing option that bridges both styles.
This dish makes for a light lunch for two, paired with a simple green salad, or it can be served as part of a summer dinner party. Serve the calamari as an appetiser before my Chilled Fennel and Broad Bean Soup, or keep the seafood theme going with my Cóctel de Gambas (Prawn Cocktail) for a wonderfully memorable meal.
