Italian Stuffed Calamari (Stuffed Squid Recipe)

How to Make the Filling

1. Before you start, make sure the calamari are cleaned and the tentacles are separated from the bodies. Place the tentacles on a cutting board and finely chop them into small pieces.
2. Heat 3 tablespoons of extra virgin olive oil in a large frying pan over medium heat. Add the chopped tentacles, one whole garlic clove, and a pinch of salt. Sauté for about 3 minutes, stirring occasionally. Then, pour in 60 ml (¼ cup) of white wine and cook over high heat for another 3 minutes until the wine has evaporated. Turn off the heat and set aside.
3. Soak the bread in a little water for a few minutes, then squeeze out the excess moisture. Place the softened bread in a mixing bowl. Remove the garlic clove from the frying pan, finely chop it along with 1 tablespoon of fresh parsley, and add both to the bowl with the bread. Mix well, then transfer everything back into the frying pan with the cooked tentacles.
4. Cook over medium heat for about 5 minutes, stirring to combine all the flavors. Remove from heat and let it cool slightly. Transfer the mixture back to the bowl, then add one beaten egg and 2 tablespoons of grated Parmigiano cheese. Mix thoroughly until you have a well-blended filling.

How to Stuff Calamari

1. Using a teaspoon, fill each calamari tube about ¾ of the way full. Important Tip: Calamari shrink slightly during cooking, while the filling expands. Avoid overstuffing them, as this may cause the calamari to tear or the filling to spill out during cooking.
2. Once stuffed, seal the opening of each calamari tube with toothpicks to prevent the filling from escaping. Now, your stuffed calamari are ready to be cooked!

How to Cook Stuffed Calamari in Tomato Sauce

1. Heat 3 tablespoons of extra virgin olive oil in a large frying pan over medium heat. Add one whole garlic clove and the stuffed calamari tubes. Sauté for about 5 minutes, turning occasionally.
2. Pour in 60 ml (¼ cup) of white wine and cook over high heat for another 3 minutes, allowing the alcohol to evaporate.
3. Add the chopped tomatoes (or passata), 1 tablespoon of chopped parsley, and a pinch of fine salt to the pan. Cover with a lid and simmer over low heat for 30 minutes. Gently flip the calamari 2–3 times during cooking to ensure even flavor distribution. Once cooked, remove the toothpicks and serve.

How to Cook Stuffed Calamari WITHOUT Tomato Sauce

1. In a frying pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add one whole garlic clove and the stuffed calamari tubes. Sprinkle with 1 tablespoon of chopped parsley. Cook for about 5 minutes, turning occasionally.
2. Pour in 60 ml (¼ cup) of white wine and let it evaporate over high heat, which should take about 3 minutes.
3. Cover the pan with a lid and continue cooking over medium-low heat for about 20 minutes, or until the calamari develop a nice golden color. Cooking time may vary depending on their size. Tip: If the calamari start to swell during cooking, prick them gently with a toothpick to release steam and prevent them from bursting.
4. Taste and adjust salt if needed.
5. Once done, remove the toothpicks and serve the stuffed calamari whole or sliced into rounds for an elegant presentation.