Italian Stuffed Calamari
Italian Stuffed Calamari
Ingredients
For the Stuffed Calamari:
10–15 whole squid (medium to large size), or just squid tubes and tentacles, cleaned
8 oz sweet Italian sausage, ground
2 tablespoons fresh garlic, minced
1 pinch red pepper flakes, crushed
¼ cup plain breadcrumbs
¼ cup grated Parmesan or Pecorino Romano cheese
2 tablespoons fresh parsley, finely chopped (plus more for garnish)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
For the Sauce:
3 cups marinara sauce or Italian-style tomato gravy
Instructions
Prepare the Squid
If using whole squid, clean thoroughly and separate the tubes from the tentacles. Chop the tentacles into small pieces and pat the tubes dry with paper towels to remove excess moisture.
Preheat Oven and Start the Filling
Preheat your oven to 350°F (175°C). Place a large oven-safe skillet over medium heat. Add the Italian sausage and cook for about 5 minutes, breaking it up as it browns.
Add Aromatics
Stir in the minced garlic and crushed red pepper flakes. Cook for another minute until fragrant.
Make the Filling Mixture
Transfer the cooked sausage mixture to a food processor. Add the chopped squid tentacles, breadcrumbs, grated Parmesan (or Pecorino Romano), chopped parsley, salt, and black pepper.
Pulse until well combined but still slightly coarse, scraping down the sides as needed.
Stuff the Squid
Carefully spoon the filling into each squid tube, leaving a little room at the top. Gently pinch the ends closed—no need for toothpicks unless overstuffed.
Sear the Stuffed Squid
In the same skillet, heat olive oil over medium heat. Add the stuffed squid in a single layer and sear for 1–2 minutes per side, just until lightly golden.
Add Sauce and Bake
Pour the Italian gravy or marinara over the calamari, ensuring they’re mostly covered. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the sauce is bubbling and the filling reaches an internal temperature of 165°F (74°C).
Garnish and Serve
Remove from the oven and sprinkle with extra fresh parsley. Serve warm with crusty bread or over pasta.