Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a large baking tray with baking paper.
To clean the calamari, remove the insides by grasping the tube body and pulling the tentacles from the body. Cut off the tentacles of the calamari in one piece and set aside. Discard the insides and head of the calamari. Push the tentacles outwards, removing the beak at the base of the tentacles and discard. Remove the backbone (a thin, clear sliver of cartilage) from the tube of the calamari by holding onto the backbone and pulling it from the calamari tube. Lastly remove the calamari skin by running your fingers underneath the skin, then peeling it off. Remove the skin from the wings, body tube and tentacles and discard skin. Rinse the cavity well and pat dry.
Tip: To save time, ask your local fishmonger to clean the calamari for you.
Use a sharp knife to separate the wings and tentacles from body of the calamari. Set aside.
To make the filling, place all ingredients of the Sicilian calamari stuffing into a mixing bowl. Stir and mix with your hands to combine. If the mixture is too dry and does not come together, add a little more olive oil.
Stuff one of the squid tubes with the Sicilian calamari stuffing, using a teaspoon to push it down into the bottom of the tube. Use a toothpick to enclose the filling and place the stuffed calamari onto the prepared baking tray. Repeat with the remaining calamari.
Tip: Leave a finger space inside the calamari tubes. If you overfill the squid tubes this will make them harder to close.
Season the calamari tentacles and wings with salt and pepper and arrange them around the calamari ripieni in the prepared baking tray. Drizzle the extra virgin olive oil over the calamari ripieni (stuffed calamari), tentacles and calamari wings.
Bake uncovered for 30 minutes then remove from the oven. Drizzle the white wine vinegar over the calamari and bake for a further 5 minutes or until the calamari are soft and tender. Serve immediately – buon appetito.