Stuffed Calamari

Total time: 55m
Preparation Time: 55m

For 4 people

Nutritional Information

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


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

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  • 1. Remove the skin from the body of the squid and finely chop the tentacles. Rinse the squid (inside and out) in cold water, pat dry.
  • 2. 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.
  • 3. Stuffing: Chop the spring onions into rings and sauté in the oil with the tentacles. De-seed the chilli, finely chop, roughly chop the rocket, add everything 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. Stuff the squid with a spoon with up to 3/4 of the mixture, flatten a little and seal with a toothpick in each. Heat the oil in the same pan, fry the squid all over for approx. 8 mins., serve with the sauce. Serving suggestion: Baguette.
  • Knoblauch fein hacken, im heissen Olivenöl andämpfen, Tomaten beigeben, würzen, ca. 20 Min. köcheln. Zugedeckt warm halten.
  • Bundzwiebeln in Ringe schneiden, mit den Tentakeln im Öl andämpfen. Peperoncino entkernen, fein schneiden, Rucola grob schneiden, alles beigeben, kurz mitdämpfen. Brot in der Bouillon einweichen, mit Gabel zerdrücken, beigeben, kurz weiterdämpfen. Füllung würzen, etwas abkühlen. Calamares mit einem Löffel bis zu 3/4 mit der Masse füllen, etwas flach drücken, mit je einem Zahnstocher verschliessen. Öl in derselben Pfanne erhitzen, Calamares rundum ca. 8 Min. braten, mit der Sauce servieren. Dazu passt: Baguette.

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