These stuffed calamari are incredibly simple, above all now that usually it is possible to buy calamari already cleaned. It is not difficult, but if you are not used to it, the process can be a bit messy.
These calamary convey in their stuffing the simplicity of the Mediterranean: garlic, parsley, bread and olive oil. The addition of fresh Pecorino cheese or Caciocavallo gives an unconventional touch, which conveys creaminess to the stuffing. It is important to use fresh cheeses, since a seasoned one would result into an excess of salt and cover the delicate taste of calamari.
In order to have a more delicate taste, and a better breath, instead of adding the garlic into the stuffing, it can be an excellent idea to stew the garlic with the tentacles.
Instead of using industrial breadcrumbs, it could be an excellent idea to handcraft them: take a slice of stale Ciabatta-like bread, discard the crust and mince it with a knife. When fried, this rough crumbs are really delicious.

stuffed calamari ripieni
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Yield: Makes 4 servings.


  • 4 calamari, cleaned
  • 40 g breadcrumbs
  • 1 egg
  • 3 tablespoons grated Pecorino or Caciocavallo cheese
  • 2 small garlic cloves, deprived of the green germ
  • 2 tablespoons finely minced parsley
  • 3 tablespoons olive oil
  • salt
  • 2 tablespoons dry white wine


Get the tentacles and detach it from the bag, pulling delicately: the bowels will follow too. Take from the bag the thin transparent bone. Rinse the bag, cleaning it inside too, and discard the skin. Discard also the eyes, the beak at the center of tentacles, and in general discard all the cartilaginous parts.
Cut the tentacles and sauté them in a non-sticking pan with 1 tablespoon olive oil, season with salt and a bit of freshly milled black pepper. Put them in a bowl and add the other ingredients and parsley and garlic processed together. Mix and stuff the calamari, closing the bag with a toothpick.
In the pan you had previously used for the tentacles, pour the rest of the oil and sauté the calamari. When they are lightly roasted, pour the wine and finish cooking for 15-20 minutes. Add a few of water if they get dry. Check with the fork, if they are soft, they are ready.

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About the Author

Growing up in Emilia Romagna, a region known for Parmesan, Parma ham, lasagna, and filled pasta, a great deal of my childhood was spent in the kitchen with my grandmother and mother.

Even at a very young age, I could see that for them cooking was a passionate expression of their love for their family. While I’m filled with many warm memories of watching them cook, what I remember most is circling the table and watching the stove, waiting for any opportunity I could to steal a taste.