Description
Tender calamari filled with a savory herbed bread crumb stuffing. A simple yet elegant Italian appetizer.
Ingredients
Units
Scale
- 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