Italian Stuffed Calamari Recipe in Tomato Sauce- Learn Like a Pro

Italian Stuffed Calamari Recipe in Tomato Sauce- Learn Like a Pro:-Calamari that has been stuffed with a savoury bread stuffing and then slowly simmered in a light tomato sauce is the dish that is referred to as the Italian Stuffed Calamari Recipe in Tomato Sauce. They are gentle and subtle in appearance. I hope you enjoy your meal!

Italian Stuffed Calamari Recipe in Tomato Sauce- Learn Like a Pro

This whole calamari is stuffed with savoury bread stuffing and cooked in a light tomato sauce according to an Italian recipe. In a word, they’re fragile and fragile.


  • 2 lbs calamari cleaned, with tentacles (about 8 calamari)

For the filling:

  • Tentacles saved from cleaned calamari, finely chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon white wine
  • 2 cups fresh bread crumbs from day-old bread
  • ¼ cup freshly grated Parmigiano cheese
  • ¼ cup freshly grated Pecorino cheese
  • 1 large egg
  • Salt and Balck Pepper to taste

For the tomato sauce

  • 2 tbsp olive oil
  • 1 clove garlic smashed
  • ¼ teaspoon dried red pepper flakes
  • 250 gr tomato passata (tomato purée), or crushed canned tomatoes
  • salt to taste


Also Read:-Apple Cider Banana Bread Recipe


Prepare Calamari: 

  • Calamari should be washed. Drain the water that has been running through the tube. Using paper towels, pat the area dry.
  • Remove the tentacles from the tentacles using a sharp knife, then chop them into small pieces and place them in a bowl.


Make Filling: 

  • Garlic that has been minced should be added to olive oil that has been heated in a large frying pan over medium-high heat.
  • After the garlic has been cooking for one to two minutes, when it has just started to release its aroma, add the tentacles and stir them.
  • Season with salt and pepper after adding the wine and allowing it to simmer for a few minutes.


  • Then, remove it from the heat and allow it to cool down.
  • To a medium-sized mixing bowl, add the bread, egg, cheese, and parsley, and stir to combine all of the ingredients.
  • As soon as the tentacles have reached the desired temperature, incorporate them into the bread crumb mixture and mix thoroughly.


Stuff Calamari:

  • To stuff the calamari with the filling, you can either use your fingers, a pastry bag with a wide tip, or a small spoon.
  • In order to fill the bottom end of the calamari, it is imperative that you press down.


  • The filling will expand while it is cooking, and it is possible that it will come out of the top.
  • Therefore, you should leave about an inch of space at the top.
  • By using a toothpick, you can secure the open end. Place the plastic wrap on top, and then set it aside.


Prepare Sauce and Cook Stuffed Calamari: 

  • A garlic clove and red pepper flakes should be sautéed in olive oil in a large saute pan that is heated over medium-high heat.
  • The pan should be large enough to accommodate all of the squid in a single layer. Take it out of the oven when it is just starting to turn brown.
  • When the stuffed squid are ready, add them to the oil and turn them over until they become opaque white (this should take about one minute on each side).


  • Cover the pot and add the tomato puree and salt. Stir the mixture until it is completely incorporated into the cooking juices. Cut down on the heat.
  • Simmer the squid in a low heat until it reaches the desired tenderness, which should take about half an hour (or longer if the squid is very large).
  • The dish should be transferred to a serving platter and served warm with crusty breads. Be sure to take out the toothpicks before proceeding.



  • Calories: 1050kcal
  • Carbohydrates: 151g
  • Protein: 66g
  • Fat: 19g
  • Saturated Fat: 4g
  • Cholesterol: 585mg
  • Sodium: 1911mg
  • Potassium: 1630mg
  • Fiber: 10g
  • Sugar: 16g
  • Vitamin A: 1230IU
  • Vitamin C: 28mg
  • Calcium: 330mg
  • Iron: 9mg


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