Sunday, May 19 2024

Stuffed calamari is a typical dish of several Italian regional traditions, in its simplest version, with a filling that involves the tentacles of the squid itself, breadcrumbs or breadcrumbs and egg, garlic and parsley.

The recipe, however, lends itself to endless variations, especially in the composition of the stuffing, which can include additions of all kinds, from tomatoes to other vegetables to cold cuts and different herbs.






  • 4 calamari (the heads)
  • 4 calamari tentacles, chopped
  • 4 garlic cloves chopped (2 for the sauce)
  • 6 tbsp extra virgin olive oil (3 tbsp for the sauce)
  • 4 crushed red peppers (2 for the sauce)
  • 2 tbsp chopped parsley (1 tbsp for the sauce)
  • 4 tbsp of the soft inside of Italian bread, cut very small
  • 2 tbsp of Parmigiano Reggiano Cheese grated
  • 1 egg
  • salt and pepper to taste
  • 1/2 pound cherry tomatoes, halved
  • toothpicks




In a large fry pan, over medium heat, place the olive oil, garlic and red pepper.

Before the garlic starts to brown, add the chopped calamari tentacles and cook.

Add the parsley and stir. Turn the heat off.

Add the breadcrumbs and stir.

Add the Parmigiano Reggiano Cheese and stir.

Add the egg and stir and salt and pepper to taste.

If you think it is too liquid you can add a little more bread.

Using a teaspoon, stuff the calamari only 2/3 of the way or they will break during cooking.

Seal the calamari with a toothpick and set a side.

In a large fry pan, over medium heat, place the olive oil, garlic, red pepper and parsley.

Before the garlic starts to brown, add the stuffed calamari and cook.

Turn the calamari and add the cherry tomatoes and salt to taste.

Cook covered about 30 to 45 minutes.

Serve your stuffed calamari hot with italian bread.

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