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Baked Stuffed Calamari

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This Baked Stuffed Calamari recipe started as a complete accident but has become a beloved Christmas Eve tradition. Tender squid tubes are filled with a savory breadcrumb stuffing, baked in a simple tomato sauce, and finished with fresh lemon—an impressive yet surprisingly easy dish that will make you look like a hero in the kitchen.

Ingredients

Scale
  • 1 ½ pounds cleaned squid tubes and tentacles (tubes about 4–5 inches long)
  • 2 tablespoons olive oil (extra virgin)
  • ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc; or chicken broth)
  • 1 ½ cups crushed tomatoes (Mutti or San Marzano recommended)
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)
  • 1 cup fresh breadcrumbs (from about 2 slices day-old Italian bread; panko works)
  • ¼ cup grated Pecorino Romano cheese
  • 2 tablespoons capers, rinsed and chopped
  • 2 tablespoons pine nuts, toasted (optional)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, finely chopped
  • 1 large egg, lightly beaten
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Drizzle 1 tablespoon of olive oil on the bottom of a 9×13-inch baking dish and set aside.
  2. Make the stuffing: In a medium skillet over medium heat, add 1 tablespoon of olive oil. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant. Remove from heat and let cool slightly. In a medium bowl, combine breadcrumbs, Pecorino Romano, capers, pine nuts, lemon zest, parsley, and the cooled garlic oil. Add the beaten egg and mix until evenly moistened. Season with a pinch of salt and black pepper. The mixture should hold together when pressed but still be crumbly.
  3. Prepare the squid: Rinse squid tubes under cold water and pat dry. Stuff each tube about three-quarters full (do not overstuff). Secure each stuffed tube with a toothpick inserted diagonally through the open end. Set tentacles aside.
  4. Sear the stuffed calamari (optional but recommended): In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Working in batches, sear stuffed tubes for about 1 minute per side until lightly golden. Remove to a plate. Sear tentacles quickly, about 30 seconds total.
  5. Build the sauce: In the same skillet over medium heat, add minced garlic and red pepper flakes, cooking for about 20 seconds. Pour in white wine and scrape up browned bits from the pan. Let wine reduce by half, about 2 minutes. Add crushed tomatoes, season with salt and pepper, and stir. Simmer for 3-4 minutes until slightly thickened.
  6. Assemble and bake: Pour sauce into prepared baking dish. Arrange stuffed calamari tubes in a single layer, nestling into the sauce. Add tentacles around them. Cover tightly with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes to brown tops slightly.
  7. Rest and serve: Let dish rest for 5 minutes before serving. Remove toothpicks carefully using tongs. Garnish with fresh parsley and serve with lemon wedges.

Notes

Don’t overstuff the tubes—fill them about three-quarters full to prevent bursting. Soak toothpicks in water for 10 minutes to prevent burning. Toast pine nuts in a dry skillet for 2-3 minutes for best flavor. You can prep stuffing and sauce up to a day ahead; stuff and assemble just before baking. Always thaw frozen squid completely and pat dry to avoid watery filling. Let dish rest 5 minutes after baking for tender texture.

Nutrition

Keywords: baked stuffed calamari, Christmas Eve recipe, Italian seafood, stuffed squid, holiday appetizer, easy seafood recipe

Find it online: https://lolaspoon.com/baked-stuffed-calamari-the-best-easy-christmas-recipe/