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–+ servings

Stuffed Calamari

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Squids are always good, no matter the way they are cooked : fried, braised, grilled or roasted. In this recipe squids are stuffed with a tasty filling made with bread crumbs, capers and garlic. I didn’t mention the black olives over the top…The resulting sauce is just delicious !
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 to 6

Ingredients

  • 12 small calamari with tentacles - cleaned (about 4 pounds)
  • 100 grams bread crumbs
  • 2 cloves garlic
  • 2 sprigs fresh parsley
  • 1 handful capers - washed and rinsed
  • 120 ml extra-virgin olive oil
  • 2 anchovies - (optional)
  • ½ cup dry white wine
  • 10 cherry tomatoes
  • 1 handful black olives

Instructions

  • Prepare the filling : in a food processor, mix bread crumbs, garlic cloves, fresh parsley, capers, anchovies, and extra-virgin olive oil.
  • Cut the tentacles from the calamari and set aside.
  • Fill each calamari with 2-3 tablespoons filling but don’t over fill them.
  • Close the calamari with a toothpick and place them in one layer in a baking pan greased with extra virgin olive oil.
  • Arrange tentacles on top of the calamari (or where you find some space !) and sprinkle black olives and cherry tomatoes.
  • Season with some more extra virgin olive oil.
  • If you have some stuffing left, sprinkle over the top.
  • Drizzle with white wine and bake uncovered in the oven for about 25 minutes at 200°C -375°F.

Notes

You don’t really need to add salt as capers, olives and anchovies contain already enough salt.
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