Turn humble squid into a fancy Italian appetizer, blending tender calamari with a savory, herbed bread crumb stuffing, brought together with a splash of white wine.
Today I want to show you my favorite calamari dish, simply stuffed calamari, or calamari ripieni as we say in Italy. I love calamari because they are relatively inexpensive, quite versatile and very tasty. And the tubes make perfect pouches to fill. You will find this stuffing extremely delicious, made by using the tentacles of the squid, bread crumbs and, of course, Italian parsley.
The stuffed calamari can be served as an appetizer for a fancy dinner party, or a main dish for a seafood based dinner. Bigger calamari are more adequate as an entree’, and are faster to work with. The smaller ones are the perfect size for a savory appetizer, but require a little more effort. 
If you like seafood and calamari in particular, I am very confident you will love these, and they will become your favorite too.
Step by Step Guide to Making Calamari Ripieni – Italian Stuffed Calamari
-
Prepare the Filling:
- Soak the bread cubes in milk until absorbed.
- Heat half the olive oil in a saucepan over medium heat. Sauté half the minced garlic until fragrant.
- Add the calamari tentacles, cook for 2 minutes, then deglaze the pan with white wine and half the parsley. Season with salt, simmer for 2 minutes.
- Off the heat, mix in the soaked bread, bread crumbs, and egg until well combined. Adjust the texture with more bread crumbs if needed.
-
Stuff and Cook the Calamari:
- Using a teaspoon or a piping bag, fill each calamari tube three-quarters full and seal with a toothpick.
- In a skillet, heat the remaining olive oil and garlic. Sauté the stuffed calamari, turning once until golden. Add wine, simmer for 10-15 minutes. Garnish with parsley.
Recipe Notes:
- Avoid overfilling the calamari to prevent bursting during cooking.
- Removing the garlic sprout can reduce bitterness and make it more digestible.
- For a stronger garlic flavor, mince all the garlic.
- Adjust the filling’s consistency with bread crumbs for the perfect texture.
Calamari Ripieni – Italian Stuffed Calamari
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Tender calamari filled with a savory herbed bread crumb stuffing. A simple yet elegant Italian appetizer.
Ingredients
- 1 lbs (454 g) cleaned calamari (tentacles and tubes)
- 2 slices white bread, crust removed and cubed
- 2 tbsp milk
- 2 cloves minced garlic
- 4 tbsp olive oil, divided
- 2 tbsp (30 ml) fresh Italian parsley, chopped, plus more for garnish
- 1 tbsp (15 ml) white wine
- 0.5 cups (118 ml) plain bread crumbs
- 1 large egg
- Salt
Instructions
- Prepare the Filling:
- Soak the bread cubes in milk until absorbed.
- Heat half the olive oil in a saucepan over medium heat. Sauté half the minced garlic until fragrant.
- Add the calamari tentacles, cook for 2 minutes, then deglaze the pan with white wine and half the parsley. Season with salt, simmer for 2 minutes.
- Off the heat, mix in the soaked bread, bread crumbs, and egg until well combined. Adjust the texture with more bread crumbs if needed.
- Stuff and Cook the Calamari:
- Using a teaspoon or a piping bag, fill each calamari tube three-quarters full and seal with a toothpick.
- In a skillet, heat the remaining olive oil and garlic. Sauté the stuffed calamari, turning once until golden. Add wine, simmer for 10-15 minutes. Garnish with parsley.
Notes
- For easier stuffing, use a piping bag or a zip-top bag with a corner snipped off.
- To prevent the calamari from becoming tough, don’t overcook; aim for a tender, slightly chewy texture.
- Leftover stuffed calamari can be stored in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed calamari
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
How do I prepare the calamari tentacles for the stuffing?
After sautéing the minced garlic in olive oil, add the calamari tentacles to the pan and cook them for 2 minutes before deglazing with white wine and adding parsley.
What type of bread should I use for the stuffing?
You can use any bread for the stuffing, but make sure to soak the cubes in milk until absorbed to achieve the right texture.
Can I adjust the amount of parsley in the filling?
Yes, you can adjust the amount of parsley to your taste; just remember to mix in half of it while cooking the tentacles and the rest can be added to the final stuffing.
My son doesn’t eat seafood, but I managed to get him to try this out and he absolutely loved it. How unexpected!! Thank you!
Have made this three times in the past month, and it turns out so good every time.
Hi,
I just wanted to reach out and let you know that this was so delicious!
Cheers,
Mihkael Caron
Oh, these were absolutely delicious! Loved them, thank you for an amazing recipe!
Perfect recipe! Followed it to the T and the results were outstanding. This is going straight into my permanent rotation. Thanks for sharing!
Wow, this looks incredible!
Fantasic recipe, very fresh and with subtle sea flavours. Really appreciated this and my husband loved it!
Was really delicious, but I have to admit mine didn’t exactly turn out as pretty as yours. Hahaha, thanks for a really awesome recipe,
Really fantastic recipe, thank you!
I made this last night and it turned out beautifully. Fabulous recipe!
I have never tried my hand at something like this before but this was actually easier than i thought and the food came out scrumptious. my family devoured this, and it is officially going on our fancy-food-rotation.