Stuffed Calamari

Stuffed calamari cooked, with an amazing taste and aromas that you will not be able to resist!
  • Difficulty:
  • Serving: 4
  • Preparation: 25
  • Cook time: 50


  • 4 Calamari large or 8 medium- around 400g
  • 1 Red onion finely chopped
  • 2 cloves Garlic finely chopped
  • 25 gr Capers
  • 100 gr Bread crumbs (made from day old bread in a food processor)
  • 1 Egg
  • 1 cup Wine
  • 1 tbsp Oregano
  • 1 tsp Chili flakes
  • 1 bunch Flat leaf parsley
  • 30 gr Grated pecorino cheese
  • 2 Tins of tomatoes (or 800g skinned and chopped fresh tomatoes)
  • Olive oil
  • Seasoning
  • --------------
  • To Serve, we suggest:
  • Cooked rice & green salad




  1. Prepare the calamari, we will be using the tubes to stuff and chopping the tentacles to add to the sauce, nothing goes to waste.
  2. Prepare the stuffing:
    Place 15g capers, 2 thirds of the cheese, the breadcrumbs, the egg, a drizzle of olive oil, 2 tbsp of water, a pinch of black pepper and most of the chopped parsley in a bowl – mix together with your hands.
  3. Stuff the calamari, until the tubes are about half full then close with toothpicks. Don’t be tempted to overfill as the breadcrumbs expand and the result isn’t pretty.
  4. The sauce:
    Pour olive oil into a large non-stick pan, just enough to cover the base. Place over a medium heat and add the onion, cooking until translucent. Then add the garlic and cook for a further 2 minutes. Now put the tomatoes, a cup of wine, oregano, chili flakes and seasoning into the pan and cook for 5 minutes.
  5. Put it together:
    Add the stuffed calamari, the chopped tentacles, the remaining capers and enough water to cover, put a lid on the pan and cook over a low heat for around 40 minutes. You should have a thick tomato sauce now with tender calamari.


Serving suggestion

I like to eat this dish with plain boiled rice (basmati, brown, whatever your preference) as it’s quite rich, with a nice fresh green salad on the side, this gives it a lovely balance.
Place the stuffed calamari on top of the rice, pour over the sauce, sprinkle with the remaining cheese, parsley and black pepper

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