Stuffed Calamari

[FatFrankNJ]

Here is a photo of Stuffed Calamari from my Xmas Eve party. My wife's aunt makes them but with just a plain stuffing. I am thinking about adding some garlic to it, does anyone have any other suggestions or maybe a recipe?

[Gifted Gourmet]

this looks really good!

and so does this one!

and this looks quite Italian!

[FatFrankNJ]

I think I will have to give the 2nd one a try only her aunt would hang me if I used Toothpicks to keep them closed lol. Thank you for the links and I will post some pics when I use that recipe.

[suzilightning]

i have done something similar to melissa's first recipe but without the tomatoes. you won't need the toothpicks if YOU DO NOT OVERSTUFF THE CALAMARI.

1 - 1 1/2 tsp is all you need for most of their little bodies.

[Kevin72]

I chop the "heads" of the calamari up and mix them with breadcrumbs, garlic, oregano, and parsley. Sometimes I add a little anchovy in there too. The less breadcrumbs, the lighter it tastes, I think.

[sabg]

i have not made them i awhile but i used to chop up shrimp and scallops for the stuffing and do a white sauce

[get in my belly]

we used to season some sausage and then stuff the squid with that . yea if you dont overstuff the heads the stuffing will expand and fill the calimary . we would put the stuffed cali heads in a deep half hotel pan and braise then on low heat in crushed tomatos with roasted garlic cloves and then throw some sausage in the tomato "sauce" when there done burr mix the sauce with some butter its sooooooo good . we used them as an appitizer .and we always just recycled the extra tomato sauce after a month the flavor was so intence mmmmmmmmmmmmmmmmmmmm laters

[chefcyn]

We used to stuff them with a mixture of finely chopped ham and a little finely chopped, pimento stuffed green olives, there were sauteed shallots and onions, too. I could look up the recipe if you need one, but I've made it by just finagling the ingredients and it's terrific. They get placed in a baking pan with some nice chunky tomato sauce in the bottom, covered and baked, then uncovered and browne up just a bit. Yummy!

[albiston]

I do more or less the same thing Kevin does, plus olives and capers, and cook them with tomatoes. That way I have the toamto sauce to use with linguine and the calamari, with a nice fresh salad, as main.

If you want to have a look at the recipe you can find it here.