Authentic Italian Stuffed Calamari : cozy recipe for fall
Why You’ll Fall in Love with This Stuffed Calamari!
You are going to be so proud of this beautiful and delicious dish. It’s a true labor of love that is worth every step. Here’s why you have to try it:
- Authentic Italian Flavor: This recipe delivers the genuine, rustic taste of coastal Italian cooking, simple, fresh, and unbelievably delicious.
- Incredibly Tender, Never Rubbery: The secret is the slow, gentle braising in the tomato sauce. This method guarantees the calamari will be perfectly tender and delicate.
- A Show-Stopping Presentation: Plump, stuffed calamari simmering in a beautiful red sauce makes for a stunning and impressive main course for any occasion.
- Savory and Satisfying Filling: The combination of breadcrumbs, salty cheeses, fresh parsley, and the calamari’s own tentacles creates a moist and deeply flavorful stuffing.
- Surprisingly Simple to Make: While it looks gourmet, the steps are straightforward and easy to follow, making this an accessible dish for any home cook looking to try something special.
Recipe Snapshot
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour |
| Servings | 4-6 servings |
| Calories | 609 kcal per serving |
| Course | Main Course |
| Cuisine | Italian |
| Difficulty/Method | Intermediate / Stovetop |
Your Shopping List for This Italian Feast
This recipe uses classic, high-quality Italian ingredients to create its signature flavor. Here’s what you’ll need:
→ For the Calamari & Filling
- 2 lbs calamari → About 8 whole calamari, cleaned, with the tentacles reserved.
- 2 cups fresh bread crumbs → From day-old bread. This creates a much better texture than dry, store-bought crumbs.
- ¼ cup freshly grated Parmigiano cheese → For its nutty, salty flavor.
- ¼ cup freshly grated Pecorino cheese → Adds a sharper, tangier cheese flavor.
- 1 large egg → To bind the filling together.
- 1 clove garlic, minced & 2 tbsp fresh parsley, chopped → Essential aromatics for the filling.
- 1 tbsp chicken broth & a splash of lemon juice → Our substitute for white wine, to deglaze the pan and add brightness.
- Salt and Black Pepper → To taste.
→ For the Tomato Sauce
- 4 tbsp olive oil → Divided between the filling and the sauce.
- 1 clove garlic, smashed → To infuse the oil with flavor.
- ¼ teaspoon dried red pepper flakes → For a very gentle warmth.
- 250g (about 1 cup) tomato passata → Also known as tomato purée. Crushed canned tomatoes also work perfectly.
Let’s Get Cooking! Your Step-by-Step Guide
Ready to create a truly memorable Italian meal? Let’s break it down into simple, manageable stages.
Part 1: Prepare the Calamari and Filling
- Prep the Calamari: Rinse the cleaned calamari tubes, running water through them. Pat them completely dry with paper towels. Finely chop the reserved tentacles and place them in a bowl.
- Cook the Tentacles: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the chopped tentacles and stir. Add the chicken broth and a splash of lemon juice, letting it simmer for a few minutes. Season with salt and pepper, then remove from the heat to cool completely.
- Mix the Filling: In a medium mixing bowl, combine the fresh bread crumbs, egg, Parmigiano, Pecorino, and fresh parsley. Once the tentacle mixture is completely cool, add it to the bowl and stir everything together to create your stuffing.
Part 2: Stuff and Cook the Calamari
- Stuff the Calamari: Using a small spoon or your fingers, carefully stuff the filling into each calamari tube. Press the filling down gently to fill the bottom, but be sure to leave about an inch of empty space at the top—the filling will expand as it cooks. Secure the open end of each calamari with a toothpick.
- Start the Sauce: In a large sauté pan (big enough to fit all the calamari in a single layer), heat 2 tablespoons of olive oil over medium-high heat. Add the smashed garlic clove and red pepper flakes. Cook until the garlic just begins to brown, then remove and discard it.
- Sear the Calamari: Carefully place the stuffed calamari in the hot, infused oil. Sear them for about 1 minute on each side, until they turn an opaque white.
- Braise to Perfection: Add the tomato passata and a pinch of salt to the pan. Stir gently, cover the pan, and lower the heat to a slow simmer. Let the calamari braise gently for about 30 minutes, or until they are completely tender.
- Serve and Enjoy: Transfer the tender stuffed calamari to a serving platter. Be sure to remove the toothpicks before serving! Serve warm with plenty of crusty ciabatta bread to soak up the delicious sauce.
Authentic Italian Stuffed Calamari
Ingredients
Equipment
Method
- Rinse calamari tubes and pat dry. Finely chop the reserved tentacles.
- Heat 1 tbsp olive oil in a pan. Add minced garlic and cook until aromatic. Add tentacles, chicken broth, and a splash of lemon juice. Simmer for a few minutes, season with salt and pepper, then remove from heat to cool completely.
- In a medium bowl, combine bread crumbs, egg, cheeses, and parsley. Once cooled, add the tentacle mixture and stir to combine.
- Using a small spoon, stuff the calamari with the filling. Leave about 1 inch of space at the top. Secure the open end with a toothpick.
- In a large saute pan, heat 2 tbsp olive oil. Sauté a smashed garlic clove and red pepper flakes until the garlic begins to brown, then remove the garlic.
- Add the stuffed squid and sear for about 1 minute on each side until they turn opaque white.
- Add the tomato puree and salt, stir, and cover. Lower the heat and let the squid braise in a slow simmer until tender, about 30 minutes.
- Remove toothpicks before serving. Serve warm with crusty bread.
Notes
WiseRecipes’ Top Tips for Perfect Stuffed Calamari
These simple tricks are the secret to achieving tender, restaurant-quality results every time.
- Use Fresh Breadcrumbs. This makes a world of difference. Simply take some day-old, crusty bread and pulse it in a food processor. Fresh crumbs create a much softer, moister filling than the dry, sandy store-bought kind.
- Cool the Tentacles Completely. Do not add the hot, cooked tentacle mixture to the filling with the raw egg. Let it cool down to room temperature first. If you add it while it’s hot, it can start to cook the egg and change the texture of the filling.
- Don’t Overstuff the Calamari. This is the most important rule! The breadcrumb filling will expand as it cooks. You must leave about an inch of space at the top of the tube. If you pack it too tightly, the filling will spill out during cooking.
- The Toothpick is Your Friend. Securing the opening with a toothpick is a crucial step to ensure the delicious filling stays inside the calamari while it simmers. Just remember to remove them all before serving!
- Gentle Simmer is Key. Once you add the tomato sauce, the calamari needs to braise gently. A rapid, rolling boil can make the calamari tough and rubbery. A low, slow simmer is the secret to melt-in-your-mouth tenderness.
Keep It Fresh! Storing Your Leftovers
This dish is a wonderful treat the next day, once the flavors have had even more time to meld.
- Refrigerator: Store any leftover stuffed calamari and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, gently reheat the calamari in its sauce in a covered pan over low heat on the stovetop until warmed through. Avoid the microwave, as it can make the calamari tough.
FAQs: Your Stuffed Calamari Questions, Answered!
Where can I find whole calamari for stuffing?
You can often find whole, cleaned calamari in the frozen seafood section of most well-stocked grocery stores. You can also ask at the fresh seafood counter. If you buy it uncleaned, you’ll need to clean it yourself, which involves removing the head, cartilage, and innards—it’s an easy process you can look up online!
Can I prepare this dish ahead of time?
Yes, you can certainly prep the components ahead of time. You can make the filling and stuff the calamari up to a day in advance. Keep the stuffed calamari covered in the refrigerator until you are ready to sear and braise them in the sauce.
My calamari came out tough. What did I do wrong?
Tough or rubbery calamari is almost always the result of cooking it at too high a temperature. After the initial quick sear, it’s crucial to lower the heat to a very gentle simmer for the braising period. A slow, moist cook is what breaks down the muscle fibers and makes it tender.
What should I serve with stuffed calamari?
This dish is traditionally served as a main course. The only essential accompaniment is plenty of crusty bread (like ciabatta) for soaking up every last drop of the delicious tomato sauce. A simple green salad with a light vinaigrette would also be a perfect side.
Final Thoughts: A Taste of the Italian Coast
There is something truly special about preparing a dish that feels so authentically tied to a place and tradition. This Stuffed Calamari recipe is a delicious journey to the Italian seaside, a celebration of simple ingredients and time-honored techniques. It’s an impressive, rewarding, and utterly delicious meal that I know will create lasting memories around your dinner table. Buon appetito!
