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Stuffed calamari recipe (also called stuffed squid recipe) is very common in the Mediterranean countries and I discovered that is very popular in the USA during Christmas. I love it any time of the year.
What is calamari
In case you get confused, calamari is squid in Italian and Spanish. They are cephalopods, the same family as octopus and cuttlefish, with short legs and long head. You can find them in different sizes called with different names but the taste is very similar.
To make this stuffed calamari recipe I use large sized squid with a long body/head so it can hold enough stuffing. The body/head tends to shrink when cooked so the longer the better.
If you want to find out more about the difference between squid, cuttlefish and octopus you can read my article: What Are Calamari Squid Cuttlefish and Octopus.
White or red sauce
There are two versions of this recipe, one with tomato sauce and one without. I like the one without tomato sauce as you can better taste the squid.
I flavour it with white wine and let it simmer in its own juices.
And no, it is not too dry at all!
When your guests cut the calamari in half, they will discover the flavoured breadcrumbs mixed with the tentacles. Each bite will be filled with flavoured seafood enhanced by garlic, lemon zest, and wine.
If you want to make the red sauce add tomato sauce after the white wine has evaporated then cook for the last 10 to 15 minutes.
How to clean a calamari
Frankly, I would recommend asking your fishmonger to clean them for you. It is not difficult to clean them, but kind of disgusting.
Anyway, if you are up to the challenge or got stuck having to clean them, here is how:
- Detach the legs from the head
- Remove the eye and the beak from the legs
- Empty the head from all the organs
- Make sure you remove the tendon inside the head
- Scrape off the skin from the head
You can see a video here below: Jump to Video
Italian seasoned breadcrumbs for the stuffing
I always use Italian seasoned breadcrumbs in many of my recipes, that is why I usually prepare a large amount and keep it in the freezer. They don’t need to be defrosted ahead of time.
If you want to know more about it you can read the article: Grated Parmesan and Breadcrumbs. also check out the article: Once a Month Freezer Meal Prep to find out what else I keep in my freezer.
I always keep the stale bread aside and when I have time I prepare the breadcrumbs and freeze it. Here are the ingredients I use in proportion to 3 cups of grated stale bread:
- 3 cups of grated stale bread
- 1/2 cup of parmesan
- 1/2 cup of basil leaves or parsley
- 1 garlic cloves
- 1 lemon zest ( in addition for this recipe)
If you are making it only for this recipe use the amount listed on the recipe card below
How to prepare the stuffing
- Greate the parmesan in a shredder
- Cut the stale bread in chunks small enough to fit in the shredder
- Shredd the bread putting the garlic first so the bread absorbs the flavour
- Take a cup of shredded breadcrumbs and blend it with the parsley leaves (used shredded bread otherwise you risk to break the blender as the bread is too hard for a blender)
- Add the shredded parmesan to the breadcrumbs
- Then the breadcrumbs mixed with the parsley
- Lastly, add the lemon zest
Following this procedure will minimize waste (like parsley been stuck in the side of the blender, or parmesan left inside the shredder) and a perfect combination of flavours (the breadcrumbs absorbing the garlic and the parsley)
It is best if the breadcrumbs rest overnight to absorbs all the flavours. If you freeze them you don’t have to worry about it and use them directly.
Making the recipe
- Separate the calamari heads from the legs. Make sure there is no bone left inside the heads
- Stir fry the legs with olive oil and garlic
- Cut the legs into small pieces and mix with the breadcrumbs
- Fill the heads with the breadcrumbs mix pushing the filling all the way down. Do not overfill them as the head will shrinks when cooking and the filling will pop out if it is too full
- Close the ends with a toothpick
- Stir fry the calamari until they become slightly white and pierce the heads so the juices can come out while the heads cook and shrink
- Add 1/2 glass of white wine, cover and let it simmer for 10 to 15 minutes depending on the size of the calamari. If you want red stuffed calamari you can add your tomato sauce after the wine then cook for 10 to 15 minutes
- Once they are ready, place them on the serving dish, remove the toothpick from the heads and pour the juices on top
- If you have any legs left a side serve them with the calamari
Top tips
- I use large sized squid with a long body/head so it can hold enough stuffing. The body/head tends to shrink when cooked so the longer the better.
- Make sure there is no bone left inside the heads
- It is difficult to know how much breadcrumbs you can fit into each head so to avoid having leftover, combine half of the tentacles first then combine more as needed.
- Do not overfill the calamari with the stuffing as the head will shrinks when cooking and the filling will pop out if it is too full
- If you want to make red stuffed calamari add tomato sauce after the white wine has evaporated then cook for the last 10 to 15 minutes.
What to serve with them
This plate has a delicate flavour of squid and white wine and I like to serve it with a side that will not overpower the delicate taste.
A simple green salad and steamed potatoes are my favourite combination with fish. So here are some ideas:
If you are making this Stuffed calamari recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
Stuffed Calamari Recipe
Ingredients
- 8 calamari
- 2 cup breadcrumbs
- 1/4 cup Parmesan
- 1 tsp lemon zest
- 1 sprig fresh parsley
- 1/2 cup dry white wine
- olive oil
- 2 cloves peeled garlic cloves
Instructions
- Prepare the breadcrumbs by mixing them with the Parmesan, grated parsley, 1 grated garlic clove and the lemon zest
- Separate the calamari heads from the legs
- Make sure there is no bone left inside the heads
- Stir fry the legs with olive oil and garlic
- Cut the legs into small pieces and mix with the breadcrumbs. It is difficult to know how much breadcrumbs you can fit into each head so to avoid having leftover, combine half then combine more as needed.
- Fill the heads with the breadcrumbs mix pushing the filling all the way down. Do not overfill them as the head will shrinks when cooking and the filling will pop out if it is too full
- Close the ends with a toothpick
- Stir fry the calamari until they become slightly white and pierce the heads so the juices can come out while the heads cook and shrink
- Add 1/2 glass of white wine, cover and let it simmer for 10 to 15 minutes depending on the size of the calamari. If you want red stuffed calamari you can add your tomato sauce after the wine then cook for 10 to 15 minutes
- Once they are ready, place them on the serving dish, remove the toothpick from the heads and pour the juices on top
- If you have any legs left a side serve them with the calamari
Video
Notes
- I use large size squid with a long body/head so it can hold enough stuffing. The body/head tends to shrink when cooked so the longer the better.
- Make sure there is no bone left inside the heads
- It is difficult to know how much breadcrumbs you can fit into each head so to avoid having leftover, combine half of the tentacles first then combine more as needed.
- Do not overfill the calamari with the stuffing as the head will shrinks when cooking and the filling will pop out if it is too full
- If you want to make red stuffed calamari add tomato sauce after the white wine has evaporated then cook for the last 10 to 15 minutes.
Nutrition
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I didn’t even know calamari could be stuffed! This sounds like a great recipe for the New Year!
Yes, perfect for New Year celebration
I got to know about stuffed calamari from my father in law. He would stuff them with a mixture of spices with scraped coconut. It was divine, especially when the calamari melts in your mouth! We are lucky to be near the sea and calamari are usually cheap here so I will try your version some time in the future. 🙂
That sounds like a nice combination. Calamari are normally reasonably priced and it is such a great dish.
I had no idea you could stuff calamari! I wonder if we can get the right squid where I live – I’ll have to check! Sounds delicious! 🙂
Hopefully, you should. If not fresh may be frozen. As long as it is a good quality brand it would work well anyway
I love calamari but didn’t realise it could be stuffed! I definitely need to give this a try now!
Oh yes, and they are delicious
This looks wonderful Laura, calamari is one of my favourites!
Thank you Emily
My mamma used to make stuffed calamari whenever she could get the calamari. My papà’s favorite was when she fried them– not stuffed, just floured and fried. Since we live in the Mid-West it is difficult to find fresh octopus or squid. I’m pinning your recipe.
Oh, yes. That is what I do as well with fried squid