Stuffed Calamari

The Stuffed calamari are a well known second course, prepared all over the world. The calamari, in fact, for their own internal structure lend themselves very well to contain a filling, which can be prepared in many variations.

This, in particular, is an Italian version, cooked in Sicily, in South Italy.


  • 500 g calamari
  • 1 small glass of white wine
  • 2 cloves of garlic
  • Parsley, to taste

For stuffing

  • 3 cloves of garlic
  • 100 g of breadcrumbs
  • 1/3 cup Parmigiano Reggiano
  • tomato concentrate, to taste
  • A handful of capers
  • Pepper, to taste
  • Salt, to taste
  • Parsley, to taste
  • Extra virgin olive oil, to taste

For the sauce

  • 1 lemon
  • 1 clove of garlic
  • extra virgin olive oil, to taste
  • Salt, to taste
  • parsley, to taste

Stuffed Calamari


Start with the main ingredient of this recipe, the calamari. In fact, these will be deprived first of the head and of the tentacles. Thoroughly clean the entire pocket, eliminating any residues so that it can then be ready to accommodate the filling, which you are going to prepare now.

Cut the tentacles into smaller pieces to use them for seasoning.

When your calamari are ready and clean start to prepare the filling. Then in a pan add the garlic, which you can leave whole or mince with the appropriate tool, the capers, also these minced or whole, the tentacles and tomato paste. Then add the breadcrumbs and brown for a few minutes. When the breadcrumbs are ready, let it cool and only then add the parsley and the grated Parmesan cheese.

At this point everything is ready to fill your calamari. Take the various pockets and fill them for about 3/4 of their capacity using a spoon to insert the filling. Close your stuffed squid using a toothpick so that your stuffing can not come out.

Now take a large pan and add two cloves of garlic and extra virgin olive oil and brown everything. In this case, choose to leave the segments still whole so as to go and remove them when your stuffed squid will be ready.

Blend with white wine and let it evaporate for good so that the taste of the wine is not too strong inside your stuffed calamari and at that point cover with a lid to continue cooking. At this stage, finish adjusting salt and pepper according to your tastes or according to those of your guests, which will then be those that will go to consume your stuffed calamari.

When the cooking of your calamari is almost complete add another minced parsley, which will enrich your dish with flavor and will also give a very nice color note to see. At this point the preparation is finished and all that remains is to remove the whole cloves of garlic left before.

If you want it, at this stage, soil everything with tomato concentrated, which you will skip along with the stuffed calamari so as to enrich even more their flavor.

Stuffed Calamari


Store the stuffed calamari for a couple of days at most in the refrigerator close them in an airtight container or cover them with cling film. Consume them still warm immediately after having prepared them to appreciate their consistency.

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