Tender whole calamari tubes filled with a savory mixture of rice, pine nuts, and spiced ground meat, then simmered in a rich tomato sauce — Stuffed Calamari is a Mediterranean classic that combines bold flavor with elegant presentation. It’s the perfect dish for special dinners, festive occasions, or whenever you want to serve something unique and refined.
Why You’ll Love This Recipe
Stuffed Calamari is a visually striking and flavor-packed dish that’s both comforting and impressive. The filling blends aromatic spices with tender ground meat, toasted pine nuts, and rice, all encased in perfectly cooked squid. Finished in a tangy tomato and garlic sauce, the result is a beautifully balanced meal with layers of Mediterranean and Middle Eastern inspiration. It’s surprisingly easy to prepare, yet elegant enough for entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Stuffed Calamari:
- medium calamari tubes, cleaned
- ground beef or lamb
- cooked rice
- small onion, finely chopped
- pine nuts, lightly toasted
- tomato paste
- ground cinnamon
- ground allspice
- salt and pepper
- olive oil
For the Sauce:
- olive oil
- garlic, minced
- tomato puree
- white wine or water
- salt and pepper
- fresh basil (for garnish)
Directions
- Preheat oven to 350°F (175°C).
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent.
- Add the ground meat and cook until browned, breaking it apart as it cooks.
- Stir in tomato paste, cinnamon, allspice, toasted pine nuts, salt, pepper, and cooked rice. Cook for 2–3 minutes, then remove from heat and let the filling cool slightly.
- Gently stuff each calamari tube with the mixture, leaving a bit of space at the top to allow for expansion. Secure the open ends with toothpicks.
- For the sauce, heat 1 tablespoon olive oil in a saucepan. Sauté garlic briefly until fragrant. Add tomato puree, white wine (or water), salt, and pepper. Simmer for 10 minutes.
- Place the stuffed calamari in a baking dish. Pour the tomato sauce over the top, making sure they’re well coated. Cover tightly with foil.
- Bake for 30–35 minutes, until the calamari is tender and the flavors have melded.
- Remove toothpicks before serving. Garnish with fresh basil and serve hot with extra sauce.
Servings and timing
Servings: 4
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Calories per serving: 310 kcal
Variations
- Seafood Stuffing: Mix chopped shrimp or fish into the filling instead of meat.
- Grain Swap: Use bulgur or quinoa in place of rice for a different texture.
- Herbaceous Twist: Add chopped mint, dill, or parsley to the filling for freshness.
- Spicy Version: Add chili flakes or a spoon of harissa for a bit of heat.
- Pan-Simmered Option: Instead of baking, simmer the stuffed calamari gently in a covered skillet on the stove.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a covered baking dish at 325°F (160°C) for 10–15 minutes, or until warmed through.
This dish does not freeze well, as calamari can become rubbery after thawing.
FAQs
Can I prepare this ahead of time?
Yes, you can stuff the calamari and refrigerate it (uncooked) for up to a day in advance. Add sauce and bake when ready.
Can I use frozen calamari?
Yes, just be sure it’s fully thawed, cleaned, and patted dry before stuffing.
How do I keep calamari tender?
Avoid overcooking — baking for 30–35 minutes in sauce helps keep it tender.
Is this dish spicy?
Not as written, but you can add chili flakes or spicy sausage to the filling if desired.
What can I serve this with?
Serve with crusty bread, couscous, or a fresh Mediterranean salad.
Can I skip the pine nuts?
Yes, though they add a lovely texture. Substitute with chopped walnuts or omit entirely.
What type of rice works best?
Short- or medium-grain rice like arborio or jasmine holds together well in the filling.
How do I secure the tubes if I don’t have toothpicks?
You can use small skewers or tie the ends with kitchen twine.
Can I cook it on the stove instead?
Yes, place in a deep skillet, cover, and simmer gently for about 30 minutes over low heat.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a dry rosé complements the tomato and seafood beautifully.
Conclusion
Stuffed Calamari is an elegant Mediterranean dish that’s rich in tradition and flavor. Whether you’re hosting a dinner party or simply want to elevate your weeknight cooking, this recipe delivers a beautiful combination of tender seafood, fragrant spices, and hearty filling. It’s a dish that impresses visually and delights with every bite.
PrintStuffed Calamari
Tender whole calamari tubes filled with a savory mixture of rice, pine nuts, and spiced ground meat, simmered in a rich tomato sauce — a Mediterranean classic bursting with bold flavor and elegant presentation.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
- 8 medium calamari tubes, cleaned
- 1/2 lb ground beef or lamb
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 2 tbsp pine nuts, lightly toasted
- 2 tbsp tomato paste
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- Salt and pepper to taste
- 2 tbsp olive oil
- For the Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup tomato puree
- 1/4 cup white wine or water
- Salt and pepper
- Fresh basil (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a pan, heat 2 tbsp olive oil and sauté onions until soft. Add ground meat and cook until browned.
- Stir in tomato paste, cinnamon, allspice, pine nuts, salt, pepper, and cooked rice. Remove from heat and allow to cool slightly.
- Stuff each calamari tube with the filling, securing the open ends with toothpicks.
- For the sauce, sauté garlic in 1 tbsp olive oil. Add tomato puree, wine (or water), salt, and pepper. Simmer for 10 minutes.
- Arrange stuffed calamari in a baking dish, pour sauce over the top, and cover with foil.
- Bake for 30–35 minutes, until the squid is tender and the flavors are melded.
- Garnish with fresh basil and serve hot.
Notes
- Do not overfill calamari tubes to prevent bursting during baking.
- Use lamb for a richer flavor or beef for a milder version.
- Can be prepared ahead and baked before serving.
- Serve with crusty bread or a side salad to complete the meal.
Nutrition
- Serving Size: 1 portion
- Calories: 310 kcal
- Sugar: 4g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg