Stuffed calamari

Total time: 55m
Preparation Time: 55m

For 4 people

Nutritional Information

Contains 230 Kcal, 17g Protein, 8g Carbohydrates, 14g Fat


  • Calamari
  • 400 g frozen calamari, defrosted
  • Tomato sauce
  • 2 garlic clove
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • 1 tin chopped tomatoes (approx. 400 g)
  • Filling
  • 2 spring onions incl. green parts
  • 2 tbsp olive oil
  • 80 g rocket
  • 2 slices toast bread, without crust
  • 1 red chilli pepper
  • 0.5 dl vegetable bouillon

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  • Calamari

    Remove the skin from the body of the calamari and finely chop the tentacles. Rinse the calamari (inside and out) in cold water, pat dry.
  • Tomato sauce

    Finely chop the garlic and sauté in hot olive oil, add the tomatoes, season and simmer for approx. 20 mins. Cover and keep warm.
  • Filling

    Chop the spring onions into rings and sauté in the oil with the tentacles. Deseed and finely chop the chilli pepper, roughly chop the rocket, add everything to the pan and briefly sauté. Soften the bread in the stock, mash with a fork, add and briefly continue to sauté. Season the stuffing and allow to cool a little. Use a spoon to stuff the calamari with the mixture, ensuring they are no more than 3/4 full, flatten a little and seal with a toothpick in each. Heat the oil in the same pan, fry the calamari all over for approx. 8 mins., serve with the sauce. Serving suggestion: Baguette.
  • Tip:

    Replace the chilli pepper with chilli.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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