1. Recipes
  2. Entree
  3. Italian
  4. Stuffed Calamari

Use baby spinach because it reduces to a nice mush that can be piped into the bodies easily. If they give you both bodies and tentacles, make some calamari salad with the leftovers.

Mood: fishy
Prep Time: 30 min
Rest Time: 0 min
Cook Time: 60 min
Makes: 6.0 servings

    Food Stuffs
  • 4 tlbs light olive oil
  • 1 onion
  • 5 cloves garlic
  • 12 oz baby spinach
  • 1 lemon
  • 1/4 cup white wine
  • 3/4 cups Italian breadcrumbs
  • 1/4 cups parmesan
  • 1 lbs calamari bodies
    Seasonings
  • salt
  • pepper
    Equipment
  • skillet
  • measuring cup
  • broiling pan
  • knife
  • cutting board
  • tooth picks
  • pastry bag
    Steps for Completion
  1. Mince the onions and garlic. Sautee in the skillet with the olive oil.
  2. Add the spinach and white wine. After spinach shrinks, add the breadcrumbs, cheese, and half the lemon. Leave a little bread crumbs left over for sprinkling on top. If the mixture is too dry, add either more wine, oil, or water depending on how it tastes already.
  3. While that is cooking, clean and cut the calamari so you just have the body.
  4. After the onion spinach mix is done cooking, stuff the mix into the calamari bodies. If you don't have the pastry bags, use a sandwich bag with the corner cut off. Only fill the bodies half full and you will probably have filling left over. Close off the ends with toothpicks.
  5. Put the stuffed calamari into the broiling pan and top with some breadcrumbs, salt, pepper, and the rest of the lemon. Bake at 375°F for 25 minutes.