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Dec 20, 2008 12:22 AM

Stuffed Calamari

I'm looking for an authentic southern Italian recipe made with sauce for pasta

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    1. My favorite way to make it is: stuffed with scallops, shrimp, crab or lobster, very little breadcrumb, and cooked in seasoned tomato sauce. The toothpicks are integral. Don't forget to remove them!

      3 Replies
      1. re: coll

        stuffed squid is usually cooked for 40+ min or so. I've never thought of using shrimp or lobster for fear of over cooking these delicate items. How do you do yours?

        1. re: scubadoo97

          I think I usually cook it 15 or 20 minutes, and it comes out perfect. Let me check out the recipe and get back to you when I'm sure of the details.

          1. re: coll

            I couldn't find a written recipe so I called my friend who gave it to me. He said roughly chopped fish, a little seasoned breadcrumbs and maybe some red pepper flakes. Put in pan with marinara, cover tightly and cook for 25 to 30 minutes.

      2. This recipe is from the North End Italian Cookbook (Boston), and is very similar to the way my family made stuffed calamari, except we cooked it a 3 quart Pyrex dish in the oven.

        Bread Stuffing for Calamari
        3 lbs. medium size whole squid, cleaned (tubes only)
        3 cups soft fresh bread crumbs
        1/2 cup fresh grated Parmesan cheese
        1/2 cup chopped fresh parsley
        1 tsp. salt
        1 tsp. pepper
        2 small garlic cloves, pressed
        1/2 cup olive oil (enough to coat crumbs without soaking)
        Mix first all stuffing ingredients together
        Stuff squid bodies loosely with stuffing (about 2/3 full), and secure ends with toothpicks
        Gently drop squid into a pot of Italian sauce, which is at a soft boiling stage. Cook gently for about 20 minutes.
        Serve with spaghetti or linguine

        1 Reply
        1. re: critter101

          Whenever I have Stuffed Calamari, the stuffing is mostly bread, this is the recipe that most resembles the dish I have at my friend's fact, this is the dish that is served on Christmas Eve's * Night of the Seven Fishes Dinner*.

        2. One tip I remember from Alton Brown when stuffing Squid is to turn the bodies inside out after cleaning them. This way the bodies curl in to help hold onto the stuffing. Good tip.

          Oh - I found the recipe:

          Not sure if this is what you're after, but I thought the tip was worth mentioning.
          Good luck,


          1. I like the idea of a puttanesca sauce for stuffed squid. I've been looking for a good stuffing and what I found is they are all so varied. One recipe added pine nuts and raisons to the stuffing and the sauce, I may add those items to the stuffing and see how it goes. Simmering for 30 minutes may soften the nuts. And Alton's tip about turning the squid inside out is really smart. There must be some other way beside securing with toothpicks, maybe tying with green onion?