Begin by gently cleaning your fresh calamari under cold running water. Remove the heads, innards, and cartilage, being careful not to puncture the body. Once clean, pat each squid thoroughly dry with paper towels. Set aside while you prepare the stuffing.

In a spacious mixing bowl, combine breadcrumbs, grated Parmesan cheese, and finely chopped parsley and basil. If you’re opting for a Sicilian twist, toss in optional chopped pine nuts and golden raisins for added flavor and crunch. Season generously with salt and pepper.

Using a small spoon or piping bag, carefully fill each calamari tube with the stuffing, leaving some space at the end to prevent overflow during cooking.

Preheat your oven to 375°F (190°C). Arrange the stuffed calamari in a greased baking dish, ensuring they are placed side by side. Drizzle white wine or broth over the stuffed calamari. Cook for 25-30 minutes, until the squid is firm yet tender.

Once baked, remove from the oven and let cool for a few minutes. Slice each squid tube into bite-sized pieces and serve with a light side salad.