Italian Sausage Stuffed Calamari (Edit recipe)

This Italian stuffed calamari recipe is baked in a rich tomato sauce with a savory Italian sausage breadcrumb stuffing. Made in just a few simple steps, this classic Sicilian dish is perfect for a family-style main dish or appetizer.

30 minutes

25 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	160
Fat:	12 g
Carbohydrates:	8 g
Protein:	6 g
Cholesterol:	19 g
Sodium:	493 mg
Fiber:	2 g
Sugars:	0 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 8

Ingredients

10-15 whole Whole Squid, whole medium to large squid, or tubes and tentacles only
8 oz Sweet Italian Sausage, ground
2 Tbsp Garlic, minced
1 pinch Red Pepper Flakes
.25 cup Breadcrumbs, plain
.25 cup Parmesan Cheese, grated
2 Tbsp Flat Leaf Parsley, chopped
.5 tsp Kosher Salt
.25 tsp Black Pepper
2 Tbsp Extra Virgin Olive Oil
3 cups Marinara Sauce

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Clean and separate whole squids into tubes and tentacles.
Chop the tentacles into small pieces and pat the tubes dry with paper towels.
Heat a large oven-safe skillet over medium heat on the stovetop and preheat the oven to 350˚F.
Cook the Italian sausage in the pan for about 5 minutes, while breaking it up, until it is cooked through.
Add the minced garlic and crushed red pepper flakes and cook for 1 more minute.
Combine the sausage mixture in the bowl of a food processor with the chopped tentacles, breadcrumbs, parmesan, chopped parsley, salt, and pepper.
Pulse to combine the ingredients, scrape down the bowl, and mix for 30-60 more seconds until everything is well combined.
Using a small spoon or fingers, stuff the filling into each squid tube and then pinch the ends to close.
Heat the olive oil in the same pan that the sausage was cooked in over medium heat on the stovetop. Add the stuffed calamari tubes in an even layer and sear for 1-2 minutes on each side until lightly browned.
Pour the Italian gravy or marinara sauce over the top of the calamari tubes to cover them. Place the pan in the preheated oven to simmer for about 15-20 minutes or until the sauce is bubbling and the filling has an internal temperature of 165˚F.
Sprinkle with fresh chopped parsley and serve!

Notes

Calamari - Purchase whole squids to clean and separate or purchase tubes and tentacles separately. Frozen squid can be used, but must be thawed completely and drained of any excess liquid. Meat Free - Double the breadcrumbs and parmesan cheese and add 2 Tablespoons of olive oil to the filling ingredients before mixing. Dairy Free - Omit the parmesan cheese or replace it with a dairy-free substitute. Stovetop - Sear the stuffed calamari in a pan and then pour the sauce on top. Let the seared calamari simmer on the stovetop for 10-15 minutes until tender and cooked through. Grilled - Grill the stuffed calamari on a hot greased grill pan or outside grill. Add to a pan or dish with the sauce and simmer for 10-15 minutes until tender and cooked through. Make Ahead - Make the filling up to one day ahead of time and store it in an airtight container in the refrigerator. Stuff the calamari and store it in an airtight container in the refrigerator up to 12 hours ahead of time. Leftovers - Keep in an airtight container in the refrigerator for 2-3 days. Reheat over low heat on the stovetop with extra marinara or in the microwave until heated through.