Stuffed calamari, or Italian stuffed squid, is a classic seafood dish made by filling tender calamari tubes with a savory mixture of chopped tentacles, soft bread, egg, garlic, parsley, and Parmigiano Reggiano.
In this stuffed calamari recipe, I'll show you two ways to cook them using the same flavorful filling: simmered in tomato sauce or without tomato sauce, gently cooked with olive oil, garlic, parsley, and white wine. Both versions are delicious, so you can choose the one you prefer.
The filling is soft and flavorful without overpowering the delicate taste of the squid, while the calamari remain tender when cooked gently. Stuff them only partially before cooking, since the squid shrinks while the filling expands.
Serve the tomato version with crusty bread to soak up the sauce, or enjoy the white version with vegetables or a simple salad. Stuffed calamari also make an elegant seafood main course for a special dinner or a Christmas Eve menu.
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Ingredients
Prep Time: 40 Min | Cook Time: 40-50 Min | Servings: 4
About the calamari: Squid can vary considerably in size, so it's more accurate to measure them by weight rather than by number. To make this recipe, I used medium calamari about 15 cm (6 inches) long.
For the Stuffed Calamari
- 600 g (1.3 lb) cleaned whole calamari, tubes and tentacles separated
- 120 ml (½ cup) dry white wine
- 2 garlic cloves
- 2 tablespoons finely chopped fresh parsley
- 100 g (3.5 oz) soft white bread, crust removed, about 4 slices of sandwich bread
- 1 large egg
- 50 g (½ cup) grated Parmigiano Reggiano
- 6 tablespoons extra virgin olive oil
- Fine salt, to taste
For the Tomato Sauce Version
- 5 medium ripe vine tomatoes, chopped, or 15–20 cherry or grape tomatoes, halved
How to Make Stuffed Calamari
BEFORE YOU START
You can make this stuffed calamari recipe with either fresh or frozen squid. If using frozen calamari, thaw them completely in the refrigerator before cooking.
The calamari must also be cleaned before you begin. You can buy them already cleaned, ask your fishmonger to prepare them, or clean them yourself following the instructions in the How to Clean Calamari section below.
Keep the tubes whole for stuffing and set the tentacles aside for the filling.
How to Make the Filling
Step 1) - Place the cleaned tentacles on a cutting board and finely chop them.
Step 2) - Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped tentacles, 1 whole garlic clove, and a small pinch of salt.
Cook for about 3 minutes, stirring occasionally.
Pour in 60 ml (¼ cup) of dry white wine, increase the heat, and cook for another 2–3 minutes, until the alcohol has evaporated. Turn off the heat.
Step 3) - Soak the bread in a little water for a few minutes, then squeeze it very well to remove as much moisture as possible.
Transfer the bread to a bowl.
Remove the cooked garlic clove from the skillet, finely chop it, and add it to the bread together with 1 tablespoon of chopped parsley.
Add the bread mixture to the skillet with the cooked tentacles.
Step 4) - Cook over medium heat for about 5 minutes, stirring well so the bread absorbs the flavor of the tentacles.
Remove from the heat and let the mixture cool for a few minutes.
Transfer it to a bowl, then add the beaten egg and Parmigiano Reggiano. Mix thoroughly until the filling is evenly combined.
How to Stuff Calamari
Step 5) - Using a teaspoon, fill each calamari tube only about ¾ full.
Do not pack the filling too tightly. The calamari will shrink slightly during cooking while the filling expands, so overstuffing can cause the tubes to split.
Step 6) - Close the open end of each calamari tube with one or two toothpicks.
At this point, you can cook the stuffed calamari with tomato sauce or without tomato sauce, following one of the two methods below.
How to Cook Stuffed Calamari in Tomato Sauce
Step 1) - Heat the remaining 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Add the second whole garlic clove and the stuffed calamari. Cook for about 5 minutes, turning them gently so they begin to color on all sides.
Pour in the remaining 60 ml (¼ cup) of dry white wine and cook over high heat for about 2–3 minutes, until the alcohol has evaporated.
Step 2) - Add the chopped fresh tomatoes and 1 tablespoon of chopped parsley. Season lightly with salt.
Cover and simmer over low heat for about 30 minutes, turning the calamari gently two or three times during cooking.
The exact cooking time may vary slightly depending on the size of the squid.
Remove the toothpicks before serving. Serve the stuffed calamari whole or sliced, with plenty of the tomato sauce spooned over the top.
How to Cook Stuffed Calamari WITHOUT Tomato Sauce
Step 1) - Heat the remaining 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Add the second whole garlic clove and the stuffed calamari. Sprinkle with 1 tablespoon of chopped parsley and cook for about 5 minutes, turning occasionally.
Pour in the remaining 60 ml (¼ cup) of dry white wine and let it evaporate over high heat for about 2–3 minutes.
Step 2) - Reduce the heat to medium-low, cover, and cook for about 20 minutes, turning the calamari occasionally.
Cooking time may vary depending on their size.
If the calamari begin to swell noticeably during cooking, gently prick them once with a toothpick to release some of the steam.
Taste and adjust the salt if necessary.
When ready, the calamari should be tender with a lightly browned exterior and a soft, flavorful filling.
Remove the toothpicks and serve them whole or sliced into rounds.
Tips for Perfect Stuffed Calamari
Choose medium-size calamari. Calamari around 15 cm (6 inches) long are especially convenient for this recipe: they are large enough to stuff easily but still cook evenly. Very small squid can be difficult to fill, while very large ones may require longer cooking.
Use cleaned calamari, but keep the tentacles. Whether you buy fresh or frozen squid, make sure the tubes are intact and the tentacles are available, since they are an important part of the filling.
Choose a soft white bread with plenty of crumb. Avoid crusty or very dense bread. Soft white bread with the crust removed absorbs water easily and blends smoothly with the chopped tentacles, giving the filling a tender texture.
Squeeze the soaked bread very well. Too much water in the bread can make the filling loose and watery. After soaking, press out as much moisture as possible before mixing it with the other ingredients.
Let the filling cool before adding the egg. After cooking the tentacles and bread mixture, allow it to cool for a few minutes before adding the beaten egg and Parmigiano Reggiano. This prevents the egg from beginning to cook before the calamari are stuffed.
Do not overfill the calamari. Fill each tube only about ¾ full. The squid contracts during cooking while the filling expands, so leaving some space helps prevent the tubes from splitting.
Seal the opening securely. Close each stuffed calamari with one or two toothpicks, but don't pierce the tube unnecessarily. Remove the toothpicks before serving.
Cook gently. Once the calamari are stuffed, avoid very high heat for prolonged periods. Gentle cooking helps the squid remain tender and gives the filling time to heat through without drying out.
Adjust the cooking time to the size of the squid. The times in the recipe are based on medium calamari. Smaller squid may cook a little faster, while larger ones may need additional time.
Let them rest briefly before slicing. If you want to serve the stuffed calamari cut into rounds, let them rest for a few minutes after cooking. The filling will settle slightly and the slices will hold together more neatly.
How to Clean Calamari
Cleaning calamari may seem complicated at first, but it's actually quite simple once you know the basic steps.
For this stuffed calamari recipe, it's especially important to keep the tubes whole and intact, since they will be filled later. Keep the tentacles as well, because they are used to make the filling.
Step 1) - Hold the calamari tube firmly with one hand and gently pull the head with the other. The head and internal organs should come away from the body together.
Remove and discard the internal organs, then pull out the long, transparent cartilage, called the quill, from inside the tube.
Step 2) - Separate the tentacles from the head by cutting just below the eyes.
Remove and discard the eyes and the hard beak located in the center of the tentacles. You can gently push it out with your fingers or remove it with a small knife.
Keep the cleaned tentacles for the filling.
Step 3) - Peel away the thin outer skin from the calamari tubes.
Rinse the tubes carefully inside and out under cold running water to remove any remaining residue or sand, taking care not to tear them. Rinse the tentacles as well.
Pat everything dry thoroughly with paper towels before continuing with the recipe.
What to Serve with Stuffed Calamari
Stuffed calamari without tomato sauce pair especially well with simple side dishes that don't overpower the delicate flavor of the squid. Try them with a fresh green salad, Italian Roasted Potatoes, or Sicilian Caponata for a flavorful vegetable side.
Stuffed calamari in tomato sauce are delicious with soft Italian Polenta or thick slices of Homemade Crusty Italian Bread to soak up the rich tomato sauce.
Bonus Tip: If you have tomato sauce left over after serving the calamari, don't waste it. Toss it with freshly cooked pasta for an easy seafood pasta the next day.
Stuffed Calamari Variations
This stuffed calamari recipe has a delicate filling designed to complement the natural flavor of the squid rather than overpower it. However, there are several ways to adapt it.
Without egg. You can omit the egg if you prefer. The soaked bread and Parmigiano will still help hold the filling together. If the mixture feels too dry, add 1–2 tablespoons of milk; if it feels too soft, add a little more grated Parmigiano.
Sicilian-style filling. For a more intensely flavored filling, add ingredients commonly found in Sicilian versions of stuffed calamari, such as raisins, pine nuts, capers, and finely chopped anchovies. The combination of sweet and savory flavors works especially well with squid.
Spicy variation. Add a little chopped anchovy or capers to the filling and a pinch of red chili pepper to the tomato sauce for a stronger, slightly spicy flavor.
Mediterranean herb variation. Replace some of the parsley with fresh marjoram, or add a few finely chopped Taggiasca olives for a more aromatic, savory filling.
Storage
Stuffed calamari are best enjoyed freshly cooked, when the squid is tender and the filling is still soft and flavorful.
If you have leftovers, let them cool, then store them in an airtight container in the refrigerator for up to 2 days. If you made the version with tomato sauce, store the calamari together with the sauce to help keep them moist.
To reheat, place the calamari in a covered skillet over low heat with a little of their sauce or a small splash of water. Heat gently just until warmed through to avoid making the squid tough.
Freezing is not recommended, as both the calamari and the bread-based filling can lose their best texture after thawing.
Make Ahead
To save time, you can clean the calamari and prepare the filling one day in advance. Store them separately in airtight containers in the refrigerator.
When you're ready to cook, stuff the calamari and proceed with either the tomato sauce or the white-wine version.
More Italian Calamari Recipes
If you enjoy cooking calamari, here are a few more Italian recipes to try:
- Squid with Peas (Calamari con Piselli) – A simple Italian seafood dish made with tender squid and sweet peas.
- Baked Calamari Rings – A lighter alternative to fried calamari, with a crisp breadcrumb coating.
- Shrimp and Calamari Salad with Crispy Vegetables – A fresh seafood salad with shrimp, calamari, and crunchy vegetables.
- Calamarata Pasta – A classic Southern Italian pasta dish made with calamari and tomato sauce.
- Calamari Stew in Tomato Sauce – Tender calamari slowly cooked in tomato sauce and served with garlic bruschetta.
- Shrimp and Calamari Skewers – Grilled seafood skewers coated with seasoned breadcrumbs.
Recipe Card
Stuffed Calamari Recipe (Italian Stuffed Squid)
Ingredients
For the Stuffed Calamari
- 600 g cleaned whole calamari - 1.3 lb, tubes and tentacles separated
- 120 ml dry white wine - ½ cup
- 2 cloves garlic
- 2 tablespoons finely chopped fresh parsley
- 100 g soft white bread, crust removed - 3.5 oz, about 4 slices of sandwich bread
- 1 large egg
- 50 g grated Parmigiano Reggiano - ½ cup
- 6 tablespoons extra virgin olive oil
- fine salt - to taste
For the Tomato Sauce Version
- 5 medium ripe vine tomatoes, chopped or 15–20 cherry or grape tomatoes, halved
Instructions
How to Make the Filling
- Place the cleaned tentacles on a cutting board and finely chop them.
- Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped tentacles, 1 whole garlic clove, and a small pinch of salt.Cook for about 3 minutes, stirring occasionally.
- Pour in 60 ml (¼ cup) of dry white wine, increase the heat, and cook for another 2–3 minutes, until the alcohol has evaporated. Turn off the heat.
- Soak the bread in a little water for a few minutes, then squeeze it very well to remove as much moisture as possible.Transfer the bread to a bowl.
- Remove the cooked garlic clove from the skillet, finely chop it, and add it to the bread together with 1 tablespoon of chopped parsley.Add the bread mixture to the skillet with the cooked tentacles.
- Cook over medium heat for about 5 minutes, stirring well so the bread absorbs the flavor of the tentacles.Remove from the heat and let the mixture cool for a few minutes.
- Transfer it to a bowl, then add the beaten egg and Parmigiano Reggiano. Mix thoroughly until the filling is evenly combined.
How to Stuff Calamari
- Using a teaspoon, fill each calamari tube only about ¾ full.
- Close the open end of each calamari tube with one or two toothpicks.At this point, you can cook the stuffed calamari with tomato sauce or without tomato sauce, following one of the two methods below.
How to Cook Stuffed Calamari in Tomato Sauce
- Heat the remaining 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.Add the second whole garlic clove and the stuffed calamari. Cook for about 5 minutes, turning them gently so they begin to color on all sides.
- Pour in the remaining 60 ml (¼ cup) of dry white wine and cook over high heat for about 2–3 minutes, until the alcohol has evaporated.
- Add the chopped fresh tomatoes and 1 tablespoon of chopped parsley. Season lightly with salt.Cover and simmer over low heat for about 30 minutes, turning the calamari gently two or three times during cooking.The exact cooking time may vary slightly depending on the size of the squid.Remove the toothpicks before serving. Serve the stuffed calamari whole or sliced, with plenty of the tomato sauce spooned over the top.
How to Cook Stuffed Calamari WITHOUT Tomato Sauce
- Heat the remaining 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.Add the second whole garlic clove and the stuffed calamari. Sprinkle with 1 tablespoon of chopped parsley and cook for about 5 minutes, turning occasionally.
- Pour in the remaining 60 ml (¼ cup) of dry white wine and let it evaporate over high heat for about 2–3 minutes.
- Reduce the heat to medium-low, cover, and cook for about 20 minutes, turning the calamari occasionally.Cooking time may vary depending on their size.
- When ready, the calamari should be tender with a lightly browned exterior and a soft, flavorful filling.Remove the toothpicks and serve them whole or sliced into rounds.
Mark Pecce says
This worked exactly as written, thanks!
Matthew M.Giacoppo says
This recipe is my new go to squid recipe Grazie .
Silvana Nava says
Thank you for this comment!
Mario R. Bucacci-Pezzullo says
Thank you for allowing me to reminisce over my youth. The seven fishes, La Vigilia. were always served to our family and friends on Christmas Eve. My mom would work so hard preparing this dish and this is exactly how she made her stuffed squid. I occasionally make it whenever I wish and do not have to wait till Christmas. This is a fantastic recipe...Grazie mille, Mario
Barbara says
Grazie a te Mario!
Kim says
This recipe is my new go to squid recipe. I use my homemade sourdough and dampen it with a sprinkle of wine. Definitely 5/5.
David Tennessen says
I would cook the squid the northern way for the crunchy outsides and soft insides. Then with low heat simmer the cooked squid in the southern tomato sauce, that I made on the side, for a while. Then serve with the tomato sauce and bread.
Diane Frances says
Calamari is one of the stars at our Feast of the Seven Fishes on Christmas Eve. Traditionally, the stuffed tubes have been prepared and fried the day before then heated up in the oven just before serving. I often wonder if heating up in the oven is a mistake and should just be fried before serving then put in a warming tray, any thoughts?
Linda Coley says
My family loves calamari. I will try both recipe's with and without tomatoes . Thank you for this recipe.