Baked Italian Stuffed Calamari (Print Version)
# Ingredients:
→ Seafood
01 -
10–15 medium to large whole squid, cleaned, or prepared tubes and tentacles
→ Meat
02 -
225 g ground sweet Italian sausage
→ Aromatics
03 -
2 tablespoons freshly minced garlic
04 -
1 pinch crushed red pepper flakes
→ Binding & Cheese
05 -
60 ml plain breadcrumbs
06 -
60 ml grated parmesan cheese or pecorino romano
→ Herbs & Seasoning
07 -
2 tablespoons chopped fresh parsley, plus more for garnish
08 -
0.5 teaspoon kosher salt
09 -
0.25 teaspoon black pepper
→ Fat & Sauce
10 -
2 tablespoons extra virgin olive oil
11 -
720 ml Italian tomato sauce or marinara
# Instructions:
01 -
Separate cleaned squid into tubes and tentacles. Chop tentacles into small pieces and pat tubes thoroughly dry with paper towels.
02 -
Heat a large oven-safe skillet over medium heat. Cook ground Italian sausage for 5 minutes, breaking it up until fully cooked through.
03 -
Stir in minced garlic and crushed red pepper flakes. Sauté for 1 minute until fragrant.
04 -
Transfer cooked sausage mixture to a food processor with chopped tentacles, breadcrumbs, grated cheese, chopped parsley, salt, and pepper. Pulse to incorporate, scraping down sides, and blend an additional 30–60 seconds until well combined.
05 -
Using a small spoon or your fingers, fill each squid tube with the prepared stuffing. Pinch ends gently to seal.
06 -
Wipe skillet clean if necessary and add olive oil. Heat over medium. Arrange stuffed calamari tubes in a single layer and sear 1–2 minutes per side until lightly browned.
07 -
Pour tomato sauce over calamari to fully cover. Place skillet in preheated 175°C oven and cook for 15–20 minutes until sauce is bubbling and internal temperature of filling reaches 74°C.
08 -
Remove from oven, sprinkle with fresh chopped parsley, and serve immediately.
# Notes:
01 -
Avoid overstuffing the squid tubes to prevent splitting during cooking.