How to Make Stuffed Calamari Like an Italian
When you are craving a light seafood dish that delivers on flavour (and transports you to a beach-side paradise), this stuffed calamari recipe is exactly what you need.
Don’t be scared off by squid! I know some people enjoy this more commonly fried with “Salt and pepper” seasoning, or battered then served up as fried calamari rings, but this recipe is surprisingly easy to make and guaranteed to set your tastebuds on a refreshing adventure. It’s also a great option if you’re not overly confident when it comes to cooking seafood.
This recipe, known in Italian as Calamari Ripieni comes straight from my dad, Paolo, who has been making it for as long as I can remember. The only twist is that I’ve added a hint of lemon and capers—because that zesty, briny kick takes this dish to another level.
The filling is what makes this dish special. It starts with fresh breadcrumbs mixed with chopped calamari tentacles, parsley, garlic, capers, Pecorino Romano, lemon zest, and a drizzle of EVOO—together, this creates the perfect stuffing for the calamari.
The secret to tender calamari? Oven baking. This keeps the squid soft rather than chewy or rubbery. After stuffing, you simply bake gently for 40 minutes and the top will start to turn lightly golden. To create a delicate topping, you can crush down the tomatoes you roast alongside the calamari and once combined with a hint of basil this provides the perfect coating.
Whether you’re hosting friends or just want something a little special for dinner, this stuffed calamari recipe delivers big flavour with minimal fuss—and looks as good as it tastes. Serve it with glass of chilled white wine, and soak up those Mediterranean vibes, no plane ticket required.
Watch the Stuffed Calamari recipe video:
How to Make STUFFED CALAMARI like an Italian | The Ultimate STUFFED CALAMARI Recipe
Vincenzo’s Plate Tips for the Perfect Stuffed Calamari Recipe
Calamari Cleaning 101
You can ask your fishmonger to clean the calamari for you (they’re usually happy to help). But if you’re doing it yourself, make sure to remove the clear internal shell inside—it looks like plastic!
Better with Breadcrumbs
To make your own breadcrumbs for the stuffed squid, just grab some stale bread and blend it in a food processor until you reach the consistency you desire.
A little extra EVOO goes a long way
Your breadcrumb mixture for this stuffed calamari recipe should be moist, but not soggy. If it feels too dry, add 1–2 tablespoons of EVOO and mix with your hands. You’ll be able to feel when it’s just right. If you have any lemon leftover, feel free to squeeze some extra juice in too.
Leftovers? No Problem!
Got extra breadcrumb mix? Use it to crumb another fish like barramundi or toss it in a pan with EVOO and crisp it up—it makes a delicious topping for salads, pizza or even spaghetti aglio e oilo. Think of it as Italian panko.
Don’t Overstuff the Squid
Only fill each calamari tube two-thirds full. If you overfill, it might burst in the oven. Use your finger to gently press the filling down so it’s nice and compact.
ToothpickTrick
Seal each calamari with just one toothpick, and before serving, remember to remove them.
Don’t Skip the Panko
Don’t skip adding a sprinkle of panko on top before baking either, it’s like the finishing touch and it gives this stuffed squid a delicious, crunchy texture.
How to Serve Stuffed Calamari
Slice your stuffed calamari into thick rounds. On a flat serving plate, spoon a generous bed of the roasted, squashed cherry tomato and basil juice, then lay the sliced calamari neatly on top and drizzle with more sauce from the pan.
Stuffed Calamari
Equipment
- knife
- Chopping-board
- 2 large-sized mixing bowls
- Zester
- Garlic crusher, optional
- Spoon
- Toothpicks
- 9 x 13 inch / 23 x 33 cm baking dish
- Baking Paper
- Potato mashe
Ingredients
- 4 calamari
- 150 g / 5.2 oz breadcrumbs
- Panko, for topping
- 30 g / 1 oz Pecorino Romano, grated
- 1-2 Tbsp Capers
- A fresh bunch of parsley, chopped
- 2 lemons
- 1 clove of garlic, peeled
- 1 clove of garlic, unpeeled
- 200 g / 7 oz cherry tomatoes
- A fresh bunch of basil
- Extra Virgin Olive Oil, EVOO
- Salt & pepper
Instructions
- Wash and clean the calamari thoroughly. Carefully chop the tentacles into small pieces (but not too fine) and place them in a bowl. Zest one lemon over the tentacles, then squeeze in the juice from half the lemon. Add salt, mix well, and set aside to marinate.
- In a large bowl, combine the breadcrumbs, Pecorino, chopped parsley, and pepper. Mix to combine. Zest one whole lemon into the bowl, then cut it in half and squeeze the juice from both halves. Squeeze the juice from the leftover half (in step 2)—so you have juice from 1½ lemons in total.
- Crush one garlic clove, then add it to the bowl along with 1-2 Tbsp capers and 3 Tbsp of EVOO, then mix well. Add the marinated calamari tentacles and mix using a spoon until well combined. If the mixture is dry, add EVOO until it becomes moist and use your hands to mix once again.
- Take each calamari tube and use a small spoon to fill it about one-third full with the breadcrumb mixture. Gently press the filling down with your finger so it’s compact, but not overstuffed.
- Seal the calamari gently by pressing the open end together and secure it with a toothpick. Place each stuffed calamari into a baking dish lined with baking paper.
- Drizzle a little EVOO over each stuffed calamari, then sprinkle some panko on top. Cut the cherry tomatoes in half directly over the baking tray, letting the juices fall in and drop the cherry tomatoes into the tray too, spreading them all over. Add one unpeeled clove of garlic to the tray.
- Drizzle 3 tablespoons of EVOO over the cherry tomatoes. Season with salt and pepper. Bake at 180°C / 356°F for 40 minutes or until the calamari start to turn lightly golden.
- Once baked, remove the stuffed calamari from the baking dish and using a potato masher, gently squash the roasted cherry tomatoes, allowing them to release their juice. You can add the garlic in too (after removing the skin), or remove it altogether. Add a drizzle of EVOO and a handful of fresh basil leaves, then mix really well to create a light tomato sauce to top each serve of calamari.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Got leftover breadcrumbs? Use them in:
- SPAGHETTI ALLA CARRETTIERIA a simple but bold pasta made with garlic, red pepper flakes, and extra-virgin olive oil.
- SPAGHETTI AGLIO E OLIO an absolute classic that you can transform into a citrusy delight with this simple addition.
If you love seafood, here are some other recipes to try
- FRIED CALAMARI a popular Italian antipasto recipe served in restaurants globally. Try this version to create a restaurant quality dish, in your very own kitchen.
- SEAFOOD PASTA MARINARA this tomato base pasta dish can be created using your favourite types of seafood and is slow cooked to perfection!
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