Stuffed Calamari Recipe

I absolutely love this stuffed squid recipe because it’s a delightful fusion of fresh and savory flavors that feels like a Mediterranean escape right from my kitchen. The combination of tender calamari, fragrant garlic, and a tangy hint of lemon creates an irresistibly rich taste that always impresses my friends and leaves me craving more.

Indulgent as it may seem, my Stuffed Calamari is a healthy seafood dish. Calamari—that is, the tentacled and arms part of the squid—are high in protein, iron, and omega-3 fatty acids, the healthy fats that also help our brains work.

They are low in calories, and when you grill or bake them instead of frying them, they stay low in calories.

Ingredients

Small Squid
Loaded with protein, low in calories, and high in omega-3 fatty acids.

Olive Oil
Monounsaturated fats that are heart-healthy, antioxidants, anti-inflammatory properties.

Garlic
Augments the immune system, enhances taste, contains allicin, has antioxidant characteristics.

Tomatoes
Contains high amounts of vitamin C, lycopene, and antioxidants; adds sweet and sour flavors.

Parsley
Herb, fresh, detoxifying, with abundant amounts of vitamins A, C, and K.

White Wine
Depth, flavor, and acidity are added; the alcohol cooks off and enhances the dish.

Bread Crumbs
Adds composition, binds filling, source of complex carbohydrates.

Parmesan Cheese
Imparts savoriness and depth, with calcium and protein.

Ingredient Quantities

• 1 pound small squid, cleaned
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup finely chopped tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup white wine
• 3/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste
• 1/2 teaspoon dried oregano
• Juice of 1 lemon
• Toothpicks for securing

Instructions

1. Set your oven to 375°F (190°C) to warm up.

2. In a pan, warm 2 tablespoons of olive oil on medium heat. Introduced to the oil is the onion, which is undergoing a sautéing motion to reach the end state of being translucent. The time it takes for the onion to reach that end state is 3-4 minutes.

3. Add the garlic and cook for one more minute, then mix in the diced tomatoes and cook for about 5 minutes more until they’re really starting to soften.

4. Take the skillet off the heat and combine it with the breadcrumbs, parsley, Parmesan cheese, oregano, and beaten egg. Add salt and pepper to taste; then set the mixture aside to cool a bit.

5. Fill each squid body with the breadcrumb mixture, leaving a little room at the top, and hold the beasts together with toothpicks.

6. In the identical skillet, the rest of the olive oil is added over medium-high heat. The stuffed squid is then added and seared for about 2 minutes on each side until lightly browned.

7. Pour the white wine into the skillet, then move the skillet to the preheated oven.

8. Cook for 15 to 20 minutes, or until the squid is tender and fully cooked.

9. Take the skillet out of the oven and drizzle the stuffed calamari with lemon juice.

10. Serve steaming, with more parsley as a garnish if you like.

Equipment Needed

1. Oven
2. Skillet
3. Stove
4. Cutting board
5. Knife
6. Measuring cups
7. Measuring spoons
8. Mixing bowl
9. Wooden spoon or spatula
10. Mixing spoon
11. Whisk or fork (for beating the egg)
12. Tongs
13. Toothpicks
14. Juicer (or hand for squeezing lemon)
15. Oven mitts or potholders

FAQ

• Q: Can I use frozen squid for this recipe?Q: Can I use frozen squid for this recipe?

  A: Absolutely, frozen squid can be utilized in this recipe. However, you must ensure they are thoroughly thawed and dried before incorporating them into the dish.

• Q: Is there a substitute for white wine?A: If you prefer not to use alcohol, broth made from chicken or vegetables can stand in for white wine.
• Q: How can I ensure the calamari is tender?A: Don’t overcook the calamari. Cook it just until it is firm to the touch but still tender, usually about 3-5 minutes.
• Q: Can I prepare the stuffing in advance?Q: Can I make the stuffing a day ahead of time?
• Q: What sides go well with stuffed calamari?A: Fresh green salad; roasted vegetables; light pasta dish: These make for delightful pairings with stuffed calamari.
• Q: How can I adjust the recipe for more servings?A: Make more servings of this dish by multiplying the ingredients as necessary and keeping the cooking time the same. You can double or even triple the ingredients if you like.

Substitutions and Variations

Olive oil: Substitute avocado oil or sunflower oil for a milder taste.
Shallots or leeks can be used in place of onions for a slightly different taste.
White wine: Substitute with vegetable or chicken broth if steering clear of alcohol.
Gluten-free breadcrumbs or crushed crackers can be used as an alternative to breadcrumbs.
Parmesan cheese: Substitute Pecorino Romano or use nutritional yeast if you want a non-dairy replacement.

Pro Tips

1. Dry the squid thoroughly with paper towels before stuffing. This helps the breadcrumb mixture stick better and ensures a nice sear when cooking.

2. For an extra flavor boost, marinate the cleaned squid in a bit of olive oil, lemon juice, garlic, and herbs for about 30 minutes before cooking.

3. Use ripe, high-quality tomatoes for the stuffing mixture to enhance the natural sweetness and depth of flavor in the dish.

4. When filling the squid, avoid overstuffing as the mixture will expand slightly during cooking. Leave a small gap to prevent bursting.

5. Let the stuffed squid rest for a few minutes after baking to allow the juices to redistribute, resulting in a more tender and flavorful dish.