Italian Stuffed Calamari in Tomato Sauce is a comforting and flavorful dish that brings the taste of the sea straight to your table. It's a simple dish with few ingredients but the result is a delicious seafood main course which the whole family will love.
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Stuffed calamari in tomato sauce is a quintessential Italian recipe that brings the flavors of the sea right to your kitchen. This dish combines the delicate texture of calamari with a hearty, savory stuffing made from potatoes, breadcrumbs, and a hint of nutmeg. It's slow-cooked in a rich tomato sauce, infusing every bite with incredible taste.
Perfect for family dinners or special occasions, this recipe is surprisingly simple to prepare. Whether you're a seafood lover or exploring Italian cuisine, this stuffed calamari recipe will become a cherished favorite in your home.
Check out also this post on 10+ Italian Seafood Dishes You've Probably Never Heard of and this collection of Seafood Ravioli recipes.
You can find this recipe and 39 more (including exclusive recipes) in my Italian Christmas Recipes ebook. Plus two bonus sections with edible gifts, printable planners and more!
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Ingredients
- Potatoes: Choose starchy potatoes like russets for the stuffing. They mash easily and provide a creamy texture that binds the ingredients together.
- Calamari/Squids: Opt for medium-sized calamari that are easy to stuff. Fresh calamari is ideal, but frozen works well too-just ensure it's fully thawed and cleaned.
- Crustless Bread: Use day-old bread for the best texture. Softer white bread absorbs the milk beautifully, adding softness to the stuffing.
- Milk: Whole milk is recommended for its richness, but any milk works if you're looking to reduce fat.
- Egg: Acts as a binder for the stuffing, ensuring it holds together during cooking.
- Breadcrumbs: Use plain or lightly seasoned breadcrumbs to add structure and flavor to the stuffing.
- White Wine: Adds a subtle depth to the stuffing and sauce. A dry white wine like Pinot Grigio works best.
- Nutmeg: A pinch of nutmeg elevates the stuffing with a warm, aromatic touch.
- Extra Virgin Olive Oil (EVO Oil): High-quality olive oil enhances the dish with a fruity, rich flavor.
- Garlic: Sauté the garlic to infuse the olive oil with aromatic depth before adding the tomatoes.
- Cherry Tomatoes (Purèed or Chopped): Cherry tomatoes bring natural sweetness and a bright flavor to the sauce. Use puréed for a smoother sauce or chopped for a chunkier texture.
- Parsley: Fresh parsley adds a vibrant, herbaceous note to both the stuffing and the sauce.
🍳 Substitutions
- Breadcrumbs: Gluten-free breadcrumbs or crushed gluten-free crackers work well.
- Milk: Substitute with a plant-based milk like almond or oat for a dairy-free version.
- White Wine: Replace with vegetable stock or a splash of apple cider vinegar for an alcohol-free option.
🥣 Variations
- Cheesy Stuffing: Add grated Parmesan or Pecorino Romano to the stuffing for a richer flavor.
- Spicy Sauce: Include a pinch of red chili flakes in the tomato sauce for a kick of heat.
- Herby: Incorporate basil or oregano into the sauce or stuffing for an herby flavor.
- Seafood Medley: Mix finely chopped shrimp or crabmeat into the stuffing for an added seafood dimension.
📋 How do you make Stuffed Calamari
Stuffed Calamari or stuffed squids, are not a traditional recipe from Tuscany. It comes from the South of Italy, near the Mediterranean sea, where they like to stuff almost every ingredient.
Most of the recipes for stuffed calamari have the stuffing made with only chopped calamari, breadcrumbs, eggs, garlic and parsley. But my grandma used to add also boiled potatoes to the stuffing and I always loved the creaminess that they add, so this is how I keep making them as well.
One of the great things about this dish is that it can make a whole meal. The calamari infuse their flavour in the tomato sauce and it is so delicious that you can use it as pasta sauce. You can then serve the squids together with the pasta or afterwards as main course.
If you cannot find the large calamari, you can do the same recipe using small ones!
🍽 Serving Suggestions
Serve your stuffed calamari hot, topped with a generous spoonful of the tomato sauce. Pair it with a simple green salad, crusty Italian bread, or a side of creamy polenta to soak up the rich sauce. A glass of crisp white wine like Vermentino or Sauvignon Blanc complements the dish beautifully.
❄️ Storage and Reheating
Storage:
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the calamari and sauce together for best results.
- Freezer: Stuffed calamari freezes well! Place them in a freezer-safe container, ensuring they're fully submerged in the sauce to prevent freezer burn. Freeze for up to 3 months.
Reheating:
- Fridge to Table: Warm the stuffed calamari gently on the stovetop over low heat. Add a splash of water or wine to loosen the sauce as it reheats.
- Frozen to Table: Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave. Avoid overcooking, as calamari can turn rubbery.
Recipe FAQs
Yes! Prepare the stuffing up to a day in advance and store it in an airtight container in the fridge. When ready to cook, stuff the calamari and proceed with the recipe.
Yes, diced or whole peeled tomatoes are good alternatives. You may need to adjust the seasoning or sweetness depending on the tomato variety.
A dry white wine like Sauvignon Blanc or Vermentino enhances the seafood flavors. If you prefer red wine, go for a light, fruity option like Pinot Noir.
🫶 Related Recipes you might like
If you like this recipes, try also these other recipes with squids:
- Calamarata - Pasta with Squids and tomato sauce
- Oven Baked Crispy Calamari
- Squid Ink Pasta with Squids
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Clean thoroughly the calamari and remove the tentacles, leaving the tubes clean and intact. Set the tubes aside.
- Boil the peeled potatoes in salted water for about 20 minutes, or until a fork can pierce them easily. Drain the potatoes, mash them and set them aside to cool down.
- Drizzle a pan with olive oil and sautè the garlic clove until it starts to brown. Add the chopped squid tentacles to the pan and sautè a couple of minutes. Remove the garlic and add the chopped bread.
- Let it brown for a couple of minutes, then pour a dash of white wine and it evaporate completely.
- Remove from heat and let it cool down completely. Add the mashed potatoes, the egg, the breadcrumbs, the milk and the finely chopped parsley.
- Mix well and season with salt, black pepper, chili pepper flakes and a pinch of ground nutmeg.
- With a spoon or with your hands, stuff the calamari, leaving at least 2-3 cm (1 inch) from the top, as the squids will shrink a lot while cooking. Close the top with a toothpick.
- In a large pan, drizzle some olive oil and sautè the garlic cloves for a couple of minutes. Add the squids and brown on all sides, then set them aside.
- Add the tomatoes and season with salt, black pepper and chili pepper flakes. (If too acidic, add also a teaspoon of sugar).
- Turn down the heat and let the sauce simmer for 15-20 minutes, then add the calamari back in the pan and cook for another 15-20 minutes.
- Let it rest for about 5 minutes before serving (otherwise the filling will be too soft), the add a generous amount of finely chopped parsley and enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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Emmeline says
This looks so good! I’m a big Piemonte fan so I mainly do the whole truffles & mushrooms when doing Italian but this makes me want to dive into some other regional styles as well.
Jessica - Cooking my Dreams says
Thanks! Italian food has so many different styles and different traditional regional recipes that it would take a lifetime to try them all! 🙂