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.


  • 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
  • ¼ cup pine nuts, lightly toasted
  • 1 tablespoon lemon zest
  • ¾ cup homemade dry bread crumbs
  • 2 ounces grated pecorino cheese, about 1/4 cup
  • 1 ½ pounds cleaned medium squid, with tentacles
  • 2 tablespoons chopped parsley, for garnish
  •  Lemon wedges, for serving


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