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Oven Baked Squid (Calamari al Forno)


To clean squid, grasp the body sac in one hand and draw the head out with the other. Detach the tentacles by cutting laterally just below the eyes, discarding the base of the head and any attached innards.

With your fingers draw the transparent "backbone" and any loose remaining innards from the body sac. Snip off the point at the rear end of the sac and flush running water through the sac.

For this recipe, bake the detached heads together with the sacs and reposition them in the sac openings before serving

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Rose are the best wines to pair with Oven Baked Squid (Calamari al Forno).


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