Authentic Italian Stuffed Calamari Recipe: Tender Squid in Rich Marinara Sauce
There’s a special kind of magic in a dish that transports you straight to a bustling Italian kitchen, filled with the aromas of simmering tomato sauce and fresh seafood. This Stuffed Calamari recipe, featuring tender, perfectly simmered squid generously filled with a savory breadcrumb mixture, all bathed in a simple yet profound marinara sauce, is precisely that kind of dish. It’s a culinary hug, a flavorful and briny bite that works equally well as a sophisticated appetizer or a hearty main course for dinner. This classic Italian seafood recipe is a staple for special occasions, from festive Friday nights to the cherished Christmas Eve Feast of the Seven Fishes, offering a taste of tradition and comfort.
Looking to explore more delightful Italian seafood options? Don’t miss our fantastic recipes for Linguine with Clams or our flavorful Italian Stuffed Baked Clams!
A Quick Look at This Italian Stuffed Calamari Recipe
Get ready to create a truly memorable meal without spending hours in the kitchen. Here’s a brief overview of what makes this recipe a must-try:
- ✅Recipe Name: Stuffed Calamari
- ⏲️Ready in: Approximately 1 hour from start to finish.
- 👪Makes: 6 generous servings, perfect for family dinners or entertaining guests.
- 📋Main ingredients: Fresh or frozen squid, rich crushed tomatoes for the sauce, and a flavorful breadcrumb stuffing featuring Parmesan and fresh herbs.
- ⭐Why You’ll Love This Recipe: It’s an ideal choice for a Christmas Eve appetizer or a stunning side dish. The exquisite combination of the savory, herbed breadcrumb mixture with the delicately briny calamari creates a harmonious flavor profile that is simply irresistible.
Have a question about the recipe? Ask Ai!
Why You’ll Adore This Stuffed Calamari Recipe
This Stuffed Calamari recipe isn’t just a meal; it’s an experience. It brings together simplicity, affordability, and incredible flavor, making it a beloved choice for any occasion. Traditionally, seafood takes center stage during religious observances like Lent or the famous Feast of the Seven Fishes on Christmas Eve. This dish fits perfectly into those traditions, offering a taste of authentic Italian-American heritage. But you don’t need a special reason to whip up this tender and briny classic; it’s equally delightful for a casual Friday night dinner or when you’re simply craving the exquisite flavors of the sea.
I often host seafood nights at home, serving up complementary dishes like this Stuffed Calamari alongside our delightful Fried Flounder Oreganata. Calamari stands out as an incredibly easy and remarkably affordable seafood option. It allows us to indulge in that craveable oceanic taste without the hefty price tag often associated with other premium fish, like red snapper that can cost upwards of $26.99 per pound. It’s truly a gourmet experience on a budget!
One of the most intriguing aspects of this recipe is its exceptional nature regarding a long-standing culinary “rule.” While many traditional Italian purists would advise against combining cheese with seafood, this Stuffed Calamari is a glorious exception. The Parmesan cheese in the stuffing isn’t just allowed; it’s essential. It adds a depth of savory, umami flavor that perfectly complements the delicate calamari and the rich marinara. It’s a risk that pays off handsomely, proving that some rules are meant to be deliciously broken!
Ingredient Notes and Expert Substitutions for Stuffed Calamari
Crafting the perfect Stuffed Calamari begins with selecting the right ingredients. Here’s a closer look at what you’ll need and some valuable tips for making the best choices for your Italian seafood masterpiece:
- Calamari (Squid). When it comes to calamari, our top recommendation is to always buy frozen calamari. The natural process of freezing and thawing actually works wonders in tenderizing the squid’s muscles, preventing it from becoming rubbery when cooked. Look for whole tubes and tentacles; the tubes will be stuffed, and the tentacles are perfect for chopping up and adding a delightful briny texture to your stuffing mixture. If you can only find fresh calamari, ensure it is thoroughly cleaned, and consider a brief blanching to help tenderize it.
- Parmesan Cheese. As mentioned earlier, while Parmesan or cheese, in general, is often avoided in Italian seafood dishes, this is the one glorious exception where it truly shines. The salty, nutty flavor of Parmesan is absolutely perfect for the savory breadcrumb stuffing, adding a layer of richness that elevates the entire dish. For other seafood preparations, especially pasta dishes like Linguine with Red Clam Sauce or Garlic Anchovy Pasta, I typically opt for toasted breadcrumbs as a topping instead of Parmesan or Pecorino, but here, the cheese is key to the stuffing’s success.
- Breadcrumbs. For this calamari stuffing, stick to regular Italian seasoned breadcrumbs. Avoid using panko breadcrumbs, which, while great for creating a crispy coating, tend to get excessively mushy when introduced to liquids in a stuffing mixture. Traditional breadcrumbs provide the ideal texture and absorb flavors beautifully without disintegrating. If you have time, making your own breadcrumbs from day-old Italian bread will provide an even richer flavor and texture.
- Olive Oil. A high-quality extra virgin olive oil is not just recommended; it’s essential for this recipe. Seafood, especially calamari, readily absorbs the flavors it’s cooked with, and a good olive oil will impart a smooth, fruity depth that enhances the overall taste. It’s used both in the stuffing to bind and moisten, and in the marinara for a rich base.
- Crushed Tomatoes. The heart of any great Italian dish is its tomato sauce. I prefer using hand-crushed whole plum tomatoes to create a vibrant Homemade Marinara Sauce. The quality of your tomatoes directly impacts the flavor of your sauce. Slowly simmering homemade marinara with the stuffed calamari allows all the flavors to meld beautifully, resulting in the best possible seafood taste. San Marzano tomatoes, known for their sweetness and low acidity, are always a superior choice.
- Fresh Parsley. Don’t underestimate the power of fresh herbs. Fresh chopped parsley adds a bright, herbaceous note that cuts through the richness of the cheese and sauce, balancing the flavors and adding a pop of color to the stuffing.
- Garlic and Red Pepper Flakes. These aromatics are crucial for building flavor. Minced garlic in the stuffing provides a pungent warmth, while a touch of crushed red pepper adds a subtle kick, enhancing the briny notes of the calamari. Sliced garlic in the marinara provides a foundational aromatic base for the sauce.
- Egg. A single egg acts as a binder for the breadcrumb mixture, ensuring that your stuffing holds together nicely within the calamari tubes during simmering.
*For detailed measurements and further information on all ingredients, please refer to the comprehensive recipe card below.
How to Make Tender Italian Stuffed Calamari (Step-by-Step Guide)
Creating this delicious Italian Stuffed Calamari is a straightforward process, resulting in a dish that tastes like it took all day. Follow these simple steps, corresponding with the numbered images, to achieve perfectly tender and flavorful stuffed squid in marinara sauce.
Step 1: Prepare the Stuffing Base. Begin by roughly chopping the calamari tentacles. Place the chopped tentacles in a small bowl and toss them with a squeeze of fresh lemon juice; this helps to brighten their flavor. In a separate, medium-sized bowl, combine the breadcrumbs, egg, finely chopped fresh parsley, grated Parmesan cheese, salt, black pepper, a pinch of crushed red pepper for a subtle warmth, and minced garlic. These ingredients form the aromatic and savory heart of your stuffing.
Step 2: Create the Perfect Stuffing Consistency. Add the chopped calamari tentacles and a generous drizzle of olive oil to the breadcrumb mixture. Gently combine all the ingredients until the mixture achieves the consistency of damp sand. It should be moist enough to hold its shape when lightly pressed, but not soggy. You may need to add a little more olive oil, a tablespoon at a time, to reach this ideal texture. This ensures a flavorful and cohesive stuffing.
Step 3: Carefully Stuff the Calamari Tubes. Using a small spoon or even your fingers, gently stuff the calamari tubes with the prepared breadcrumb mixture. It’s crucial not to overfill them; stuff them only about ⅔ full. Calamari tends to shrink slightly as it cooks, and overfilling can cause the stuffing to burst out. Leave enough room for the squid to contract and for the stuffing to expand slightly.
Step 4: Secure the Stuffing. Once the calamari tubes are filled, take a small toothpick and use it to close off the opening of each tube. This simple step keeps the delicious stuffing securely inside the calamari as it simmers in the sauce, ensuring every bite is perfectly filled.
Step 5: Prepare the Marinara Base. Place a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add a tablespoon of high-quality olive oil. Once shimmering, add the sliced garlic. Stir continuously until the garlic becomes beautifully fragrant and slightly golden brown, which should take approximately 90 seconds. Be careful not to burn the garlic, as this can make the sauce bitter.
Step 6: Simmer the Calamari in Sauce. Pour the crushed tomatoes into the pan with the fragrant garlic. Stir well and bring the sauce to a gentle, low simmer. Carefully nestle the stuffed calamari into the simmering marinara. The sauce should mostly cover the calamari. Reduce the heat to low, cover the pan, and allow the calamari to braise and simmer gently. Stir occasionally, ensuring the calamari is consistently coated in the rich sauce.
Step 7: Achieve Perfect Tenderness. Continue to simmer the stuffed calamari in the marinara sauce for 35-45 minutes. This extended cooking time is key to achieving wonderfully tender calamari, ensuring it’s never rubbery. Test for tenderness by gently pressing a piece of calamari with a fork; it should yield easily. Once perfectly tender, serve immediately, allowing everyone to savor this exquisite Italian seafood dish.
This Italian Stuffed Calamari is an absolute highlight for Christmas Eve’s Feast of Seven Fishes, complementing other seafood delights like Steamed Mussels in White Wine and our crowd-pleasing Homemade Shrimp Cocktail. The rich, savory marinara sauce is also fantastic when served over a bed of delicate angel hair pasta, making for a truly complete and satisfying meal.
Pro-Tips for Perfect Stuffed Calamari
Elevate your Stuffed Calamari to a culinary masterpiece with these insider tips and tricks:
- Size Matters: Opt for Larger Calamari. While I used smaller squids for demonstration, if you can find them, the bigger the calamari tubes, the better. Larger squid are significantly easier to stuff, and they make for a more substantial presentation, allowing them to be served as a truly satisfying main meal rather than just an appetizer. They also tend to hold their shape better during the long simmer.
- Always Choose Frozen Calamari. This is a crucial tip for achieving tender, never-rubbery calamari. The natural freezing and thawing process helps to break down the tough muscle fibers in the squid. If you’re using fresh calamari, ensure it’s thoroughly cleaned, and consider marinating it in lemon juice or milk for an hour or so before stuffing to aid in tenderization.
- Understanding Calamari Cooking Times. Calamari has a narrow window for perfection: it can be cooked very quickly (just a minute or two) for a crisp-tender result, or it can be tenderized over a long, slow period. In this Stuffed Calamari recipe, we utilize the latter method, simmering the squid gently for about 45 minutes. This slow braising ensures the calamari becomes wonderfully soft and succulent, rather than tough and chewy.
- Reheating Stuffed Calamari. Leftovers are a treat! To reheat stuffed calamari, gently warm it in a small saucepan over low heat until it’s heated through. Add a splash of water or extra marinara if the sauce seems too thick. Avoid high heat or microwave reheating if possible, as this can make the calamari rubbery.
- Creative Uses for Leftover Stuffing. If you find yourself with extra breadcrumb mixture, don’t let it go to waste! Form the leftover stuffing into small patties, pan-fry them in a little olive oil until golden brown, and serve them as delicious, savory fritters. They make a fantastic snack or a tasty accompaniment to the main dish.
- Make Your Marinara Ahead. For even deeper flavor and to save time on the day of cooking, consider preparing your homemade marinara sauce a day in advance. The flavors will have more time to meld, resulting in a richer, more complex sauce that will truly enhance your stuffed calamari.
- Don’t Skimp on Fresh Herbs. Fresh parsley (and even a little fresh basil, if desired) adds vibrancy and freshness that dried herbs simply can’t replicate. Stir some extra fresh parsley into the sauce just before serving for a burst of color and aroma.
Stuffed Calamari Recipe FAQs
Here are some common questions about making Stuffed Calamari, along with helpful answers to ensure your success:
No, the tentacles are not strictly necessary if you prefer not to use them. However, they do add a wonderful, distinct briny flavor and a unique textural element to the breadcrumb mixture, enhancing the overall seafood essence of the dish. If omitting, you might add a bit more breadcrumb or a small amount of finely chopped shrimp to maintain texture.
Rubbery calamari typically means it was either cooked too quickly for a short period, or not cooked long enough through the tenderizing process. In this recipe, we aim for the latter: a long, slow simmer. If your calamari are rubbery after the initial 35-45 minutes, simply continue to cook them longer over low heat, stirring occasionally. They will eventually tenderize and become delightfully soft. Don’t give up on them!
While the classic breadcrumb mixture, often enriched with herbs and cheese, is the typical and arguably best stuffing for Italian seafood dishes like this, you could experiment. Some variations include adding finely chopped shrimp, crab meat, or even a small amount of finely diced vegetables like bell peppers or mushrooms. However, for a truly authentic and delicious experience, I believe the traditional breadcrumb stuffing is really the only way to go for Stuffed Calamari.
Yes, this dish is fantastic for making ahead! You can prepare and stuff the calamari tubes a day in advance and store them in the refrigerator. You can also make the marinara sauce a day or two prior. When you’re ready to cook, simply combine the stuffed calamari with the sauce and simmer as directed. This makes it a great option for entertaining.
Stuffed Calamari is incredibly versatile. It’s often served as a main course with the rich marinara sauce spooned over a bed of pasta, such as angel hair, linguine, or spaghetti. Crusty Italian bread is essential for soaking up every last drop of that delicious sauce. As a side dish or appetizer, it pairs wonderfully with a simple green salad dressed with vinaigrette, or alongside other seafood dishes for a grand Italian feast.
Explore More Italian Seafood Recipes
If you’ve fallen in love with the flavors of this Stuffed Calamari recipe, you’ll be thrilled to discover more of our authentic Italian seafood dishes. From rich pasta preparations to delicate fish entrees, we have a variety of recipes that celebrate the ocean’s bounty, all with that signature “Always From Scratch” touch.
- Squid Ink Pasta with Calamari
- Mussels Fra Diavolo
- Shrimp Fra Diavolo with Linguine
- Linguine with Red Clam Sauce
We hope you enjoy bringing this cherished Stuffed Calamari recipe to your table. Your feedback is incredibly valuable to us. Please leave a comment and a star rating below in the recipe card if you try this dish! We love to hear what you think of our recipes and how they turn out in your kitchen. Feel free to tag us on Instagram @vindelgiudice to share your culinary creations!
📖 Recipe
Stuffed Calamari
Vincent DelGiudice
Pin Recipe
Equipment
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1 medium bowl
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1 large saucepan
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1 Small bowl
Ingredients
For the Calamari Stuffing
- 1 lb calamari, tubes and tentacles cleaned
- ¾ cup Italian seasoned breadcrumbs
- ¼ cup Parmesan
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 cloves garlic, minced
- ¼ cup parsley, fresh chopped
- 2 tablespoon lemon juice
- 1 egg
- ¼ cup olive oil, plus more if needed
For the Marinara Sauce
- 28 oz can whole plum tomatoes, crushed by hand, preferably San Marzano
- 2 cloves garlic, sliced
- 1 tablespoon olive oil
Instructions
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Roughly chop the calamari tentacles and place them in a small bowl with lemon juice. Set aside.
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In a medium bowl, combine breadcrumbs, egg, parsley, Parmesan, salt, pepper, crushed red pepper, and minced garlic. Add the chopped tentacles and ¼ cup of olive oil. Combine all ingredients thoroughly until the mixture reaches the consistency of damp sand. Add more olive oil, a tablespoon at a time, if the mixture appears too dry to hold its shape.
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Use a small spoon or your fingers to stuff each calamari tube with the breadcrumb mixture. Fill them about ⅔ full to prevent bursting during cooking. Once stuffed, use a toothpick to securely close off the open end of each tube.
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Place a large saucepan or Dutch oven over medium heat. Add 1 tablespoon of olive oil. Stir in the sliced garlic and cook until it becomes fragrant and lightly golden brown, about 90 seconds. Be careful not to let the garlic burn.
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Add the crushed tomatoes to the pan and bring the sauce to a low simmer. Carefully place the stuffed calamari into the simmering sauce. Ensure the calamari are mostly submerged. Reduce the heat to low, cover the pan, and continue to simmer for 35-45 minutes, or until the calamari are wonderfully tender. Stir occasionally to keep the calamari coated in the sauce.
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Serve your delicious Italian Stuffed Calamari immediately, perhaps over pasta or with crusty bread, and enjoy!
Notes
- The bigger the calamari, the better. I used little squids here, but the bigger you can find, the better. They stuff a lot easier and can be served as a meal.
- Always buy frozen calamari. Freezing and thawing the calamari will tenderize the muscles.
- Calamari can be cooked quickly or tenderized over a long period of time. In this recipe, we simmer the calamari for ¾ of an hour.
- Reheat stuffed calamari in a small saucepan until heated through.
- Have leftover breadcrumb mixture? Form them into patties and fry them in olive oil.