Baked Italian Stuffed Calamari

These tender Italian stuffed calamari make any table feel festive with their juicy sausage filling and flavorful tomato sauce. It is the dish I reach for when I want to impress both seafood fans and comfort food lovers alike. The first bite always brings me back to summers with family when the kitchen air was heavy with garlic and parsley.

I remember serving this for my parents’ anniversary and everyone was astonished at how much flavor each little squid could hold. The whole tray was gone in minutes and everyone wanted the recipe.

Ingredients

• Whole squid or tubes and tentacles only: Fresh squid gives unbeatable texture. Look for firm flesh with a salty, clean scent
• Ground sweet Italian sausage: The base of the filling gives a rich, savory flavor. Choose high quality sausage without too many added spices
• Fresh garlic: Minced for the filling. Toast your garlic briefly for sweeter notes
• Crushed red pepper flakes: Adds just a subtle heat. Start with a pinch and add more if you love it spicy
• Plain breadcrumbs: Help bind the filling and soak up juices. Use unseasoned so the other flavors shine
• Grated parmesan cheese or pecorino romano: Lends salty depth and nutty backbone. Always grate fresh instead of pre-shredded for max flavor
• Fresh parsley: Chopped for brightness and a fresh finish. Save extra for garnishing
• Kosher salt and black pepper: Enhances and balances all the rich flavors
• Extra virgin olive oil: For searing the stuffed tubes. Quality oil helps crisp and flavor the squid
• Italian gravy or good marinara sauce: Smothers the stuffed calamari and keeps everything juicy. Opt for a slow simmered sauce with ripe tomatoes

Step-by-Step Instructions

Clean and Prep the Squid:

Separate each whole squid into tubes and tentacles. Rinse well then dry the tubes with paper towels. Cut the tentacles into small pieces. They will add flavor and texture to the filling

Brown the Sausage:

Set a large oven-safe skillet over medium heat. Add sausage and cook for about five minutes, breaking it apart until fully cooked through. The browning adds so much savory goodness

Build the Filling:

Add minced garlic and red pepper flakes right to the pan with sausage and cook for another minute until fragrant. Transfer this mixture to a food processor with chopped tentacles, breadcrumbs, parmesan, parsley, salt and pepper. Continually pulse until well blended, stopping to scrape down the sides

Stuff the Calamari:

With your fingers or a small spoon, carefully fill each tube with the sausage mixture. Pinch the ends closed. Stuff them just until full but do not pack too tightly as you want the filling to cook quickly and evenly

Brown the Stuffed Tubes:

Return the same pan to medium heat. Drizzle in olive oil. Lay stuffed calamari in a single layer. Sear each side one to two minutes, letting them get a golden edge. The quick sear locks in the juices

Bake in Tomato Sauce:

Pour your sauce over the browned calamari, completely covering them. Slide the pan into a preheated oven at three fifty degrees. Let bake for fifteen to twenty minutes until the sauce is bubbly and the filling reads at least one sixty five degrees inside

Finish and Serve:

Once out of the oven, shower with extra fresh parsley. Serve hot with plenty of sauce and some crusty bread to mop it up

Pin it

Fresh parsley always reminds me of big family celebrations at my aunt’s house. I love how she would pick it straight from her garden and scatter handfuls over our plates. Even now, adding that last sprinkle brings back wonderful memories of laughter and crowded tables.

Storage Tips

Let leftovers cool completely then transfer to a shallow airtight dish. Stuffed calamari will keep in the refrigerator up to three days. Reheat gently covered in the oven with extra spoonfuls of sauce to prevent drying out. Avoid microwaving for best texture.

Ingredient Substitutions

Feel free to swap hot Italian sausage if you want more heat. For a lighter version, ground chicken or turkey can replace pork. And if you cannot find whole squid, just use tubes readily available at many grocers. For a vegetarian take, replace sausage with sautéed mushrooms plus walnuts. It gives that same hearty bite.

Serving Suggestions

Serve as a main course over buttered noodles or with crusty Italian bread to catch the sauce. For a classic Italian feast, pair alongside a lemony salad and a chilled bottle of pinot grigio. These pretty tubes make perfect appetizers for holiday gatherings as well.

Cultural and Historical Context

Stuffed calamari is a beloved part of southern Italian and Sicilian seaside traditions. Many families share this dish on Christmas Eve for the Feast of the Seven Fishes where seafood is the star. The mixture of sausage and squid bridges the land and sea, reflecting the resourceful cooking of coastal towns.

Pin it

With each bite, you get the perfect harmony of sea and savory comfort. It is a showstopper dish that will make any gathering feel special.

Frequently Asked Questions

→ What type of sausage works best for the stuffing?

Sweet Italian sausage is ideal for a balanced flavor, but spicy sausage can add extra heat if desired.

→ How do I keep stuffed calamari from getting tough?

Do not overcook; sear briefly and bake just until the calamari is cooked through and still tender.

→ Can I use frozen calamari for this dish?

Yes, thaw thoroughly and pat dry to avoid excess moisture before stuffing and cooking.

→ What sauce is best paired with stuffed calamari?

Classic Italian gravy or marinara sauce complements the seafood and savory filling beautifully.

→ Is it necessary to use a food processor for the stuffing?

A food processor helps combine ingredients finely, but hand mixing and chopping also works if preferred.