Italian Stuffed Calamari Recipe in Tomato Sauce
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This Italian Stuffed Calamari Recipe in Tomato Sauce is a classic Italian dish featuring squid filled with a savory breadcrumb and herb stuffing, then simmered in a flavorful tomato sauce. Perfect for a special dinner, it’s a recipe that delivers authentic, comforting Italian flavor in every bite.
If you love seafood, try my Shrimp Scampi, Salmon Piccata, and Squid Ink Pasta with Shrimp in Tomato Sauce!
Quick Look: Italian Stuffed Calamari Recipe in Tomato Sauce
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Servings: 6 people
- Dietary Info: Can be made dairy-free
- Method: Stovetop
- Technique: Prepare a savory breadcrumb filling, stuff the cleaned calamari tubes, and secure them. Gently simmer in tomato sauce until tender and infused with flavor.
- Flavor & Texture: Herby with a rich tomato base; the calamari is tender and delicate with a soft, flavorful filling.
A Family Favorite From Sardegna
This stuffed calamari recipe (calamari ripieni) is a family favorite and a true specialty of Southern Italy. We love making it at our family beach home in Sardegna, where the calamari is always so fresh. It’s one of those recipes that feels special but is actually simple to make at home.
It always reminds me of slow, relaxed meals by the sea and time spent cooking together in the kitchen. It’s the kind of dish we come back to again and again, and I hope it becomes one you love just as much.
Serve it family-style with ciabatta bread, and enjoy!
Made With Amore,
“These were awesome. I had some of the stuffing left over and used it to make stuffed mushroom caps. Two for the price of one. Great recipe.”
– John
Table of Contents
Simple Ingredients
With just a few quality ingredients, this dish truly shines.
- Calamari (with tentacles): The main ingredient! Tender squid that becomes soft and flavorful as it cooks
- Breadcrumbs: Form the base of the filling, giving it structure and a rustic texture
- Garlic & Parsley: Add fresh, aromatic flavor to the stuffing
- Parmigiano & Pecorino Cheese: Bring a savory, salty richness to the filling
- Tomato Sauce: Made with olive oil, garlic, tomato puree (or crushed canned tomatoes), salt, and white wine, it gently cooks the calamari and adds rich flavor
*Note on cheese and seafood: We typically do not add cheese to fish or seafood in Italy. In this case, we are breaking the rule ;)! Adding Pecorino and Parmigiano cheese to the filling adds a delicious salty flavor that works well with the bread filling. This just might end up being your new favorite squid recipe!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Sweet Twist: Add pine nuts and raisins to the filling for a slightly sweet and nutty twist, similar to flavor profiles in Eggplant Caponata (Sicilian Recipe)
- Add More Herbs: Stir fresh basil into the tomato sauce for a brighter, herbaceous finish.
- Opt for Fresh Ingredients: Use cherry tomatoes or fresh tomatoes instead of passata for a lighter, fresher sauce. Try my Cherry Tomato Pasta Sauce next!
- Additional Seafood: Add chopped shrimp to the filling for extra seafood flavor, similar to dishes like this Shrimp Salad Recipe.
How to Make Italian Stuffed Calamari Recipe in Tomato Sauce
This Italian stuffed calamari in tomato sauce is the kind of comforting coastal dish you’ll love for its tender texture, rich savory filling, and slow-simmered tomato sauce that brings everything together in the most flavorful way. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
Clean the Calamari
- Rinse the calamari. Run water through the tube and drain it. Pat dry with paper towels.
- With a sharp knife, chop off the tentacles, finely chop them, and place them in a bowl.
Prepare the Filling and Stuff the Calamari Tubes
- Heat olive oil in a large frying pan with medium heat and add the garlic and red pepper flakes. Heat until the garlic is just beginning to give off its aroma (1-2 minutes). Add the tentacles and stir. Add dry white wine and let simmer for a few minutes—season with salt and pepper. Turn off the heat and set aside to cool.
- Add the bread crumbs, egg, cheese, and parsley in a medium bowl. Stir to combine.
- When the sauteed tentacles have completely cooled, add them to the breadcrumb mixture. Use a fork to combine the breadcrumbs and sauteed calamari. Set aside.
- Use your fingers, a pastry bag with a broad tip, or a small spoon to stuff the calamari with the filling. Be sure to press down to fill the bottom end of the calamari. Leave about an inch of space at the top since the filling will expand while cooking and may come out of the top. Secure the open end with a toothpick.
Cook Calamari in the Tomato Sauce
- In a large saute pan with medium-high heat (large pan enough to fit all the squid in one layer), sauté a garlic clove and red pepper flakes in olive oil.
- Add the stuffed squid and turn them in the oil until they turn an opaque white (about 1 minute on each side).
- Add the tomato puree and salt, stir to mix it thoroughly into the cooking juices, and cover. Lower the heat.
- Let the squid braise in a slow simmer until tender, about 30 minutes (or longer if your squid is very large). Transfer to a serving platter or baking dish and serve warm.
Italian Stuffed Calamari FAQs
Calamari turns tough and rubbery only when overcooked. The trick to a tender and soft texture is to cook it quickly over high heat or slowly over low, whether sauteing, roasting, stir-frying, grilling, or even deep-frying.
Calamari is simply the Italian name for squid, and it refers to both the body and tentacles of the squid. That’s exactly what we use in this Italian Stuffed Calamari Recipe.
Store leftover stuffed calamari in an airtight container in the refrigerator for up to 2–3 days. Reheat gently on the stovetop over low heat with a little extra tomato sauce to keep the calamari tender and prevent it from drying out. This dish is best enjoyed fresh, as the texture of the calamari can become tougher the longer it’s stored.
Serving Suggestions
I love serving this stuffed calamari alongside simple vegetable sides like Roasted Green Beans with Garlic, Roasted Zucchini, or a Shaved Brussels Sprouts Salad to balance the rich tomato sauce. To finish, serve it with a simple treat like Lemon Crinkle Cookies, or Italian Butter Cookies for a classic dessert.
My Pro Tips
Recipe Tips
- Do not fill the calamari to the top of the open end. Leave about an inch of space, as the filling will expand during cooking.
- Secure the ends well. Use toothpicks to keep the filling inside while they simmer in the sauce.
- Cook low and slow. Gentle simmering keeps the calamari tender.
More Seafood Recipes
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💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Stuffed Calamari Recipe
Ingredients
- 2 lbs calamari cleaned, with tentacles (about 8 calamari)
For the Filling
- Tentacles saved from cleaned calamari, finely chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons freshly chopped parsley
- 1 tablespoon white wine
- 2 cups fresh bread crumbs, from day-old bread
- ¼ cup freshly grated Parmigiano cheese
- ¼ cup freshly grated Pecorino cheese
- 1 large egg
- Salt and black pepper, to taste
For the Tomato Sauce
- 2 tablespoons olive oil
- 1 clove garlic smashed
- ¼ teaspoon dried red pepper flakes
- 250 gr tomato passata, tomato purée, or crushed canned tomatoes
- salt , to taste
Instructions
Prepare the Calamari
- Rinse the calamari. Run water through the tube and drain it. Pat dry with paper towels.
- With a sharp knife, chop off the tentacles, finely chop them, and place them in a bowl.
Make the Filling
- Heat olive oil in a large frying pan with medium-high heat and add the minced garlic. When the garlic is just beginning to give off its aroma (1-2 minutes), add the tentacles and stir. Add wine and let simmer for a few minutes—season with salt and pepper. Then, take off the heat and let it cool.
- Add the bread, egg, cheese, and parsley to a medium mixing bowl and stir to combine.
- When the tentacles are completely cooled, add to the bread crumb mixture and stir to combine.
Stuff the Calamari
- Use your fingers, a pastry bag with a broad tip, or a small spoon to stuff the calamari with the filling.
- Be sure to press down to fill the bottom end of the calamari. Leave about an inch of space at the top since the filling will expand while cooking and may come out of the top. Secure the open end with a toothpick. Cover with plastic wrap and set aside.
Prepare the Sauce and Cook the Stuffed Calamari
- In a large sauté pan with medium-high heat (large pan enough to fit all the squid in one layer), sauté a garlic clove and red pepper flakes in olive oil. When it is just beginning to brown, remove it. Add the stuffed squid and turn them in the oil until they turn an opaque white (about 1 minute on each side).
- Add the tomato puree and salt, stir to mix it thoroughly into the cooking juices, and cover. Lower the heat. Let the squid braise in a slow simmer until tender, about 30 minutes (or longer if your squid is very large).
- Transfer to a serving platter and serve warm with ciabatta bread! Don't forget to remove the toothpicks.
Notes
- Do not fill the calamari to the top of the open end. Leave about an inch of space, as the filling will expand during cooking.
- Secure the ends well. Use toothpicks to keep the filling inside while they simmer in the sauce.
- Cook low and slow. Gentle simmering keeps the calamari tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were awesome. I had some of the stuffing left over and used it to make stuffed mushroom caps. Two for the price of one. Great recipe.
Love when there is a little left! Sounds yummy in mushrooms.
I put chopped shrimp, crabmeat and the tentacles in my stuffing. Will they cook in the Calamari?? I’m baking them slowly. Thank you
Yes! That will be fine.
Hello~ can the calamari be stuffed beforehand to save some time the morning of Christmas?
Yes! You can stuff and refrigerate and cook the morning you need.
I love how the stuffed calamari gets tender in the tomato sauce! Great recipe.
The most flavorful stuffed calamari recipe!