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Italian Stuffed Calamari Recipe

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3.8 from 15 reviews

This Italian Stuffed Calamari recipe features tender squid tubes filled with a flavorful mixture of Italian sausage, tentacles, garlic, breadcrumbs, parmesan, and fresh herbs. The stuffed calamari are seared to a golden brown and then simmered gently in a rich Italian gravy, resulting in a deliciously savory seafood dish perfect for an elegant yet comforting meal.

  • Author: Chef
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Ingredients

Squid

  • 10-15 whole squid (medium to large sized, or tubes and tentacles only)

Filling

  • 8 ounces ground sweet Italian sausage
  • 2 tablespoons minced fresh garlic
  • 1 pinch crushed red pepper flakes
  • ¼ cup plain breadcrumbs
  • ¼ cup grated parmesan cheese (or pecorino romano)
  • 2 tablespoons chopped fresh parsley (plus extra for garnish)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Cooking

  • 2 tablespoons extra virgin olive oil
  • 3 cups Italian gravy (or marinara)

Instructions

  1. Clean and Separate: Clean the whole squids and separate into tubes and tentacles. This prepares the squid for stuffing and ensures the tentacles can be finely chopped.
  2. Chop and Dry: Chop the tentacles into small pieces and pat the squid tubes dry with paper towels to help the filling adhere better and to promote a good sear.
  3. Cook Sausage: Heat a large oven-safe skillet over medium heat on the stovetop and cook the Italian sausage for about 5 minutes, breaking it up as it cooks until fully done.
  4. Add Garlic and Pepper Flakes: Stir in the minced garlic and crushed red pepper flakes and cook for an additional 1 minute to build flavor.
  5. Prepare Filling: Transfer the sausage mixture to a food processor bowl and add the chopped tentacles, breadcrumbs, parmesan, chopped parsley, kosher salt, and black pepper.
  6. Pulse and Mix: Pulse the ingredients in the food processor until combined, then scrape down the sides and continue mixing for 30-60 seconds until the mixture is evenly blended.
  7. Stuff and Seal: Using a small spoon or fingers, carefully stuff the filling into each squid tube and pinch the ends closed to seal the stuffing inside.
  8. Sear Stuffed Squid: Heat the olive oil in the same skillet used for the sausage over medium heat. Arrange the stuffed calamari tubes in an even layer and sear for 1-2 minutes on each side until lightly browned.
  9. Simmer in Sauce: Pour the Italian gravy or marinara sauce over the browned calamari tubes to cover them. Place the pan in the preheated oven at 350˚F to simmer for 15-20 minutes, or until the sauce is bubbling and the filling reaches an internal temperature of 165˚F.
  10. Garnish and Serve: Remove from oven, sprinkle with fresh chopped parsley, and serve immediately while hot.

Notes

  • Make sure to pat the squid tubes dry before stuffing to avoid sogginess and to help the stuffing adhere better.
  • Using an oven-safe skillet allows easy transition from stovetop searing to oven simmering without transferring the calamari.
  • Check the internal temperature of the stuffing to ensure it reaches 165˚F for food safety.
  • You can substitute Italian gravy with your favorite marinara sauce if preferred.
  • For a spicier version, increase the amount of crushed red pepper flakes.

Find it online: https://cheftinaskitchen.com/italian-stuffed-calamari-recipe/