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Sharing our food heritage with you

Stuffed Calamari Tubes

Stuffed Calamari Tubes
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Stuffed Calamari Tubes

September 25, 2020
: 4
: 45 min
: 45 min
: 1 hr 30 min
: medium


  • 4 Medium Calamari Tubes Cleaned
  • Calamari Tentacles from Calamari – Finely Chopped
  • 1 Lobster Tail – Finely chopped
  • 150 gm Australian Shelled Large Prawns – Finely Chopped
  • 40g parmesan, preferably Parmigiano Reggiano, finely grated
  • 40g Buffalo Mozzarella Cheese, finely chopped
  • 12 cherry tomatoes
  • 1 Cup white wine
  • ½ Cup Homemade Breadcrumbs
  • 4 Garlic Cloves
  • 100 ml Extra Virgin Olive Oil
  • 100g wild rocket
  • Handful finely chopped Parsley/ Basil
  • 500 ml – 1 Litre Napoli Sauce
  • 1 Egg beaten
  • Step 1 Add some water to a large pan, bring to a simmer and drop the whole calamari tubes in the water. Cook them for about 5 minutes on each side, remove them from water and allow them to cool.
  • Step 2 In a separate skillet over medium heat, add half of the oil and garlic allow it to sizzle and the garlic to lightly brown (remove the garlic from the skillet at this point) add the seafood (Calamari Tentacles, Chopped Lobster Tail and Prawns) along with a small pinch of salt and allow it to cook for about 8 to 10 minutes, remove from the heat and allow it to cool.
  • Step 3 In a bowl, add the cooked and cooled seafood, the egg, bread crumbs, parsley, parmgiano, mozzarella, and about 8 or 9 of the carry cherry tomatoes (crush them with your hands as you add them in). Mix everything together well, stuff the calamari with the filling and close the seam with a few toothpicks.
  • Step 4 In a large deep skillet, add the remaining olive oil and allow it get nice and hot over medium heat, add the calamari and sear them on all sides until golden, add the wine, allow it to reduce for a minute, add the Napoli Sauce along with the hot pepper flakes and few leaves of basil and bring to a boil.
  • Step 5 Reduce the heat to medium low, partially cover the pan with a lid and allow everything to cook together for about half an hour or so. Season with some salt to taste, and serve!

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