If you have been craving stuffed calamari, this classic version delivers everything you love about the original. An old-school Sunday dish that turns a humble squid into something worth centering a meal around. It is simple, honest cooking — the kind of dish Italian home cooks have made for generations, and one you can master on the first try.
Why This Stuffed Calamari Recipe Works
Small squid, seasoned bread crumbs and tomatoes do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — stuffed calamari is proof that a handful of good ingredients beats a long shopping list.
A Note on Ingredients
Ask your fishmonger to clean the squid — it saves twenty fiddly minutes. Raisins in the stuffing are traditional; they balance the brine with sweetness.
How to Make Stuffed Calamari, Step by Step
Mix a quick stuffing of crumbs, cheese, parsley, raisins and egg, then fill each squid body and fasten it shut. Brown garlic in olive oil, crush in the tomatoes, and simmer ten minutes for the sauce. Nestle the stuffed calamari in the dish, cover with sauce, and bake at 400 F until tender.
Tips for the Best Stuffed Calamari
- Do not overstuff — the filling swells as it cooks.
- Toothpicks work as well as sewing; remember to remove them before serving.
- Overcooked squid turns rubbery, so check for tenderness at the 30 minute mark.
Make Ahead and Storage
Refrigerate up to 2 days; reheat gently in the sauce over low heat.
More Italian Recipes to Try
When you are ready for your next Italian project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Focaccia Versiliese (Italian Herb Focaccia) — and for the history behind the dish, this overview of squid as cuisine is worth a read.
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