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Ep 16

Stuffed Calamari

(Serves 4)


2 lbs. or 1 kg. calamari (V-10)

10 black olives, chopped

1 Tbsp. or 15 ml. capers, chopped

2 tsp. or 10 ml. parsley, chopped

3-4 dashes Tabasco sauce

8 oz. or 225 gr. fillet of sole, cut into small pieces

3-4 slices white bread, finely processed

2 cloves garlic, chopped


3 Tbsp. or 40 ml. olive oil

½ cup or 125 ml. white wine

3 fresh tomatoes, peeled and chopped

pinch oregano

salt and pepper to taste


1. Clean the calamari by separating the wings and tentacles and making a little hole in the bottom and run through fresh water. Set tentacles and calamari tubes aside.

2. In a bowl, combine finely chopped calamari wings, olives, capers, parsley, fillet of sole, Tabasco, sliced bread, some garlic and mix well to create a nice stuffing.

3. At this point, stuff the calamari tubes. Stuff them loosely as the calamari will shrink during cooking and may push the stuffing out.

4. After the calamari are filled, put a tentacle at the top and secure with a toothpick.

5. In a large skillet, heat olive oil and add the rest of the garlic. Place the stuffed calamari in the skillet, add the white wine and evaporate. Add the tomatoes, pinch of oregano, salt and pepper and cook covered for about 45 minutes over medium heat