Best 10 Stuffed Calamari Recipes

ABSOLUTELY DELICIOUS STUFFED CALAMARI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
• In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
• Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
• Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS

Steps:

• To make the calamari:
• Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
• To make the sauce:
• Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
• Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
• Deliciouso!

GRILLED SAUSAGE-STUFFED CALAMARI

Steps:

• Soak bread crumbs in milk in a large bowl.
• Toast fennel seeds in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread-crumb mixture along with pork, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix with your hands until well blended. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2-inch space at top (you may have some stuffing left over). Seal tops using wooden picks.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
• Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter. Drizzle with oil and sprinkle with parsley.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

GRILLED SAUSAGE-STUFFED CALAMARI

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion and red pepper with a pinch of salt in hot oil until onion is soft and translucent, 5 to 7 minutes. Remove from heat and cool to room temperature.
• Stir sausage, minced tentacles, onion mixture, parsley, egg, smoked paprika, salt, and pepper together in a bowl until evenly combined. Transfer mixture to a piping bag.
• Pipe sausage mixture into tubes, filling about each tube about 2/3 full. Thread a toothpick through the top of each tube to fasten the opening together. Place stuffed tubes on a plate, cover the plate with plastic wrap, and refrigerate until completely chilled, about 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush tubes with remaining olive oil to coat on all sides and season with salt.
• Cook stuffed calamari on the preheated grill, turning occasionally, until stuffing is cooked through, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C).

STUFFED CALAMARI

Steps:

• Cook bacon in a large skillet over medium heat until crisp. Add onion and poblano and cook until softened, about 5 minutes. Stir in garlic and butter and cook until butter has melted. Remove from heat. Add breadcrumbs, 3 tablespoons parsley, and 1/4 cup water; stir to combine. Season with salt and pepper; transfer to a bowl to cool.
• Using a spoon, stuff each calamari body with about 2 tablespoons breadcrumb mixture; thread a toothpick through the open end to enclose. Sprinkle stuffed calamari with any remaining breadcrumb mixture.
• Heat oil in a large skillet over medium-high heat. Add calamari and cook until golden, 2 to 3 minutes. Turn and continue to cook 2 more minutes. Add wine; let reduce for 30 seconds. Add tomatoes and cook, until sauce thickens slightly, about 5 minutes. Sprinkle with remaining tablespoon parsley. Remove toothpicks and serve immediately with creamy polenta.

GRILLED STUFFED CALAMARI

Steps:

• Prepare a stove-top griddle or an outdoor grill.
• In a medium bowl, combine the tomatoes, frisee, and capers. In a small bowl, whisk together 2 tablespoons olive oil, lime juice and zest, and salt and pepper. Drizzle over the frisee mixture and toss to coat.
• Stuff 1 tablespoon of the frisee mixture into each squid. Brush the remaining teaspoon of olive oil on the squid.
• Grill for 5 to 7 minutes, turning frequently.

CALAMARI RIPIENI (STUFFED SQUID)

Steps:

• Core and slice the radicchio into 1/4-inch slices.
• Clean squid by removing the ink sac and the intestinal matter and discard. Cut off the tentacles and set aside both the squid and the tentacles.
• In a frying pan, saute the bacon until slightly brown. Add the radicchio and tentacles, and salt and pepper to taste. Cover and cook over low heat until the radicchio goes limp, about 4 minutes, adding water if needed. Remove ingredients to chopping board or food processor. Chop finely.
• Place the chopped mixture in a medium-size bowl and add the bread crumbs and egg. Mix thoroughly.
• Stuff each squid with the mixture. Place the squid with the extra-virgin olive oil in a skillet and cook over moderate heat about 20 minutes, basting with wine.

GRILLED CALAMARI STUFFED WITH SAUSAGE

Steps:

• 1. Soak bread crumbs in milk in a large bowl. Meanwhile, toast fennel seeds in a dry small skillet over medium low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread crumb mixture along with pork, garlic, paprika, 1/2 tsp salt and 1/4 tsp pepper. Gently mix with your hands until well blended.
• 2. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2 inch space at top. Seal tops using wooden picks. Prepare grill for direct heat cooking over medium hot charcoal or medium heat for gas.
• 3. Coat stuffed squid and tentacles with oil and season with 1/2 tsp salt. Oil grill rack, then grill stuffed squid, turning frequently until golden in spots and an instant read thermometer inserted into center of filling register 150 to 155 degrees, about 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute and add to platter. Drizzle with oil, sprinkle with parsely and serve with lemon wedges.

STUFFED CALAMARI IN TOMATO SAUCE

Steps:

• We purchase our calamari frozen. Thaw them under cool water, removing the weird plastic-like peices that you'll find in the body cavity. Remove the tentacles (they will be used0we boil and marinate some, fry some without brfeading and other with), leaving only the body cavity. Prepare the sauce: heat the olive oil, add garlic (but do not burn), add tomato sauce, basil, salt, pepper, and a pinch of sugar if you like. Allow to simmer while preparing the stuffing. In a large bowl, add two 15oz. cans of bread crumbs (or four cups of fres), one head of minced garlic, a cup of water or milk, and an egg. Add as much cheese as you'dlike, and copious quantities of the chopped fish and squid. Mix by hand until you get a moist mixture, one that will stick together of its own accord (which means you can add water, milk, whatever until you achieve the consistency of, say, a meatball). Now it's time to stuff the calamari. We use those disposable aluminum trays from the super market, but you could also use a casserole dish. Cover the bottom with olive oil. Stuff the calamari-tight but not too tight, as the mixture will expand. Lay the stuffed calamari in the tray in rows (feel free to do more than one layer). Drizzle olive oil and cheese over the calamari, then add more basil to the sauce and pour the sauce over the entire thing. Cover with foil and a lid and then put in an oven that has been pre-heated to 450 degrees. Cook for about an hour (not really an exact science).

STUFFED CALAMARI

Steps:

• In a food processor, pulse the taralli until it forms coarse crumbs. Measure 1 1/4 cups of the crumbs. Pulse the squid tentacles in the food processor to chop them fine, and pat them very dry with paper towels.
• In a large skillet, heat 1/4 cup olive oil over medium heat. When shimmering, add the squid tentacles, and spread them out. Sear until golden brown, about 5 minutes, then add the butter, garlic and red-pepper flakes to taste. Cook, stirring, until the garlic just starts to color, about 1 minute.
• Add the shrimp, season with salt and cook until just pink, about 2 minutes. Add the wine, and simmer for 1 minute. Turn off the heat, and stir in the taralli crumbs and lemon zest. The crumbs should look like wet, clumpy sand. If the mixture is too dry, sprinkle in a little more wine, and allow the filling to cool until just warm.
• Stuff each squid body with the filling, leaving the bottom and top inches unfilled (the stuffing will expand as it cooks). Secure the tops with toothpicks, and season all over with salt.
• Make the sauce: In a wide, deep pan, warm 1/4 cup olive oil over medium heat. Add red-pepper flakes to taste and the garlic, and cook until fragrant and just beginning to color. Stir in the tomatoes, and season with salt and pepper.
• Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes. Add the calamari and any extra stuffing, and bring back to a very gentle simmer.
• Cover the pan, and simmer for 45 minutes, stirring occasionally and adjusting the heat to make sure the sauce maintains a lazy bubble. Adjust with salt to taste. Garnish with the parsley. Serve with bread or pasta.