Stuffed Calamari

Use a mix of different herbs like basil or oregano in addition to parsley for a more complex flavor.

When stuffing the calamari, avoid packing too tightly to allow for expansion during cooking.

If you're concerned about the calamari being chewy, briefly blanch the tubes in boiling water before stuffing and baking.

Try different stuffing ingredients such as seafood, ground meats, or different vegetables to change up the flavor.

For added heat, mix in crushed red pepper flakes in the stuffing mixture.

Baste the calamari with the sauce halfway through baking for extra moisture.

Adjust the seasoning before adding stuffing to make sure it matches your taste preferences.

Allow the stuffed calamari to rest for a few minutes after removing from the oven for easier slicing and serving.

What is stuffed calamari?

Stuffed calamari, also known as calamari ripieni, is a dish made of whole squid tubes filled with a flavorful mixture, typically consisting of seafood (usually the tentacles), bread crumbs, vegetables, and herbs, then baked or cooked in a sauce.

Can I leave out the wine?

Yes, if you prefer not to use wine, you can substitute it with fish stock or vegetable broth, or simply use more tomato sauce to account for the moisture.

How can I tell if the calamari is cooked?

Calamari is cooked when it turns opaque and firm. Overcooking can cause it to become tough and rubbery, so it's important to keep an eye on the cooking time.

What can I use if I don't have sun-dried tomatoes?

You can substitute sun-dried tomatoes with roasted red peppers or fresh cherry tomatoes. Just be sure to drain any excess liquid to keep the stuffing mixture from becoming too wet.

Can I make stuffed calamari ahead of time?

You can prepare the stuffed calamari in advance, refrigerate it before baking, and simply increase the cooking time slightly if baking from cold.

Can I freeze stuffed calamari?

Yes, stuffed calamari can be frozen before baking. Wrap them tightly in plastic wrap or place them in an airtight container. Bake directly from frozen, adjusting the cooking time as necessary.

What type of breadcrumbs should I use?

Fresh breadcrumbs are preferred for their moisture and texture, but you can also use dried breadcrumbs or panko for a crunchier filling.

Can I add cheese to the stuffing?

Adding grated cheese such as Parmesan or mozzarella to the stuffing can add flavor and a creamy texture.

How do I store leftovers?

Store any leftover stuffed calamari in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Large Skillet: For cooking the chopped calamari tentacles, peas, garlic, and sun-dried tomatoes.

Measuring Cups and Spoons: For measuring ingredients including the olive oil, breadcrumbs, sun-dried tomatoes, white wine, and tomato sauce.

Cutting Board and Chef's Knife: For chopping the calamari tentacles and finely chopping the Italian parsley.

Baking Dish: To hold the stuffed calamari during baking. It should be large enough to accommodate the calamari in a single layer for even cooking.

Mixing Bowl: For combining the white wine and tomato sauce, which will be poured over the stuffed calamari.

Wooden Spoon or Silicone Spatula: For mixing and stirring the filling ingredients in the skillet and combining the wine and tomato sauce.

Colander (optional): For rinsing and draining the frozen peas before use.

Garlic Bread: The crunchiness and buttery garlic flavor of bread can be used for scooping up the tomato sauce.

Arugula Salad: A simple salad with peppery arugula provides a fresh, contrasting element to the stuffed calamari.

Pasta: Serve the stuffed calamari over a bed of linguine or spaghetti tossed in olive oil and garlic, which allows the sauce to coat the pasta and create a cohesive dish.

Crushed Red Pepper Flakes: Sprinkling some on top before serving can add heat, boosting the flavors without overpowering the dish.

Fresh Herb Garnish: A sprinkle of fresh parsley or basil before serving adds color and freshness.

Cheesy Polenta: A creamy polenta can serve as a base for the calamari, offering a soft texture that absorbs the sauce well.

Caprese Skewers: Fresh mozzarella, tomatoes, and basil can serve as light appetizers before the main dish.

Zucchini Noodles: For a lighter option, serve the calamari over roasted or sauteed zucchini noodles, which will absorb the flavors of the sauce well.

Crispy Polenta Cakes: Serve these as a base to add crunch and additional flavor complexity to the dish, complementing the calamari nicely.

Wine Pairings
Sauvignon Blanc: This wine has bright acidity and citrus flavors that will complement the fresh flavors of your stuffed calamari. Look for one with notes of lime or green apple, which will balance the richness of the filling and the savory tomato sauce.

Pinot Grigio: A nice, dry Pinot Grigio will match well with the lightness of the calamari. Look for one that's crisp and refreshing, with hints of pear or citrus that will enhance the dish's Italian flavors without overpowering them.

Chardonnay: Go for an unoaked Chardonnay - something crisp and clean - to avoid adding heaviness to the dish. Look for one with green apple or citrus notes, as it will mesh well with both the seafood and the tomato sauce.

Other Alcohol Pairings
Sparkling Wine: A dry Prosecco or sparkling Brut can can add some fun fizz that matches with the texture of calamari. The bubbles can help cut through the richer elements.

Gin and Tonic: A refreshing gin and tonic with a squeeze of lime can work nicely, as the botanicals complement the Italian flavors and the tonic adds a slight bitterness that balances it.

Light Lager: A crisp, light lager will be easy to drink and won't compete with the flavors in your calamari. Look for one that's not overly hoppy.

Non-Alcoholic Pairings
Sparkling Water with Lemon: The effervescence along with a squeeze of lemon will keep things refreshing, working nicely with the rich stuffing and tomato sauce.

Iced Herbal Tea: A lightly brewed herbal tea, like chamomile or lemon verbena, can give a gentle flavor that won't overpower the dish.

Cucumber Mint Cooler: A non-alcoholic cucumber mint cooler can lighten the entire meal.