Calamari Ripieni di Peperoni Rossi

Squid Stuffed with Red Peppers

Preparation info

  • For

    4 to 6


    Appears in

    Marcella's Italian Kitchen

    Marcella's Italian Kitchen

    By Marcella Hazan

    Published 1986

    • About


    • 3 or 4 sweet red bell peppers
    • pounds fresh or thawed frozen large squid, preferably with sacs at least


    1. Remove the raw peppers’ skin with a peeler, cut them in half lengthwise to remove the seeds and whitish core, then cut the halves into lengthwise strips about 1 inch wide. Divide the total number of strips into as many parts as you have squid to stuff and set aside.
    2. Chop the tentacles from the cleaned squid very fine. It can be done in a food processor.
    3. <