main dishes sardinian

Baked Stuffed Calamari Recipe

Sardinian-style baked stuffed calamari with bread, olives, capers, pecorino, egg, and chopped tentacles.

Pescatarian
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Prep 35 min
Cook 35 min
Total 1h 10m
Servings 4
Difficulty Medium

Ingredients

Calamari

Filling

Cooking

Seasoning

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Instructions

  1. Clean the calamari. Separate the tentacles and side fins, remove the cartilage and skin from the bodies, and dry them well.

  2. Warm 1 tablespoon of olive oil in a pan with one crushed clove of garlic and a few parsley stems. Add the chopped tentacles and fins, season lightly, and cook over lively heat for about 3 minutes. Splash in the white wine and let it reduce.

  3. Soak the stale bread briefly, squeeze it dry, and mix it with the cooked tentacles, chopped olives, capers, grated pecorino, breadcrumbs, egg, chopped parsley, and the remaining minced garlic.

  4. Fill the calamari bodies without packing them too tightly. Close the openings with toothpicks.

  5. Set the stuffed calamari in an oiled baking dish, brush with the remaining olive oil, cover, and bake at 180 C until just tender and lightly colored.

Storage & Meal Prep

Reheat covered so the filling stays soft and the calamari do not dry out.

FAQ

How tightly should I fill calamari?

Fill them loosely. The stuffing swells as it bakes, and packed calamari can split or turn dense.

Can I make baked stuffed calamari ahead?

You can prepare the filling and clean the calamari a few hours ahead. I prefer filling and baking them close to serving.

What keeps stuffed calamari tender?

Cook the tentacles briefly, keep the filling moist, and bake the stuffed bodies gently instead of pushing them hard in a hot oven.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Calamari / Squid (Raw)
1800 g
Cheese
Pecorino Romano
20 g
Eggs
Egg (Large, Whole, Raw)
50 g
Vegetables
Garlic
4.5 g
Fruits
Black Olives (Canned)
2025 g
Grains & Bread
White Bread (Crusty)
100 g
Plain Breadcrumbs
50 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Parsley
12 g
Black Pepper
1 g
Condiments
Capers
18 g
Liquids
White Wine
60 g

Per Serving

1271kcalCalories
83gProtein
68gCarbs
76gFat
17gFiber
Sodium
4347mg189% DV
Potassium
1258mg27% DV
Calcium
760mg58% DV
Iron
37.3mg207% DV
Magnesium
190mg45% DV
Vitamin C
21.9mg24% DV
Vitamin A
167µg19% DV
Vitamin K
16.5µg14% DV
Folate
76µg19% DV
Calamari / Squid (Raw)
White Bread (Crusty)
Black Olives (Canned)
Pecorino Romano
Plain Breadcrumbs
Egg (Large, Whole, Raw)
Capers
Garlic
Fresh Parsley
White Wine
Extra Virgin Olive Oil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

On the Sardinian coast, stuffed calamari is a practical way to use the whole animal. I chop the tentacles into the filling, then keep the bodies intact for baking.

The filling should be moist, not heavy. Stale bread gives it body. Olives and capers bring salt. A little pecorino rounds it out, but I do not want the cheese to take over the seafood.

I never pack the calamari tightly. The filling swells in the oven, and the bodies need room. I bake them covered until just tender, then serve them while the filling is still soft.

Part of: Fish + Seafood Hub

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