Stuffed calamari with wine sauce

It’s such a shame that many people only enjoy fried calamari, even though those are great too. Here you will find a wonderful and extremely simple fried calamari recipe. However, there is much more that we can prepare with calamari. Among other things, they are also excellent stuffed, and not only with ham and cheese. Try making stuffed squid with well chopped tentacles (don’t throw them away!), soaked bread, potent onions, garlic and spinach and they are incredibly juicy and flavorful and a real seafood treat They’re also bathed in a delicious wine sauce that smells good, but is also divinely good. If you’re making a dish for the kids, don’t worry, because we cook the wine to evaporate the alcohol. Also, be sure to serve with bread to spread the sauce down to the last drop. Of course, a bowl of salad is also excellent.

The preparation is no longer among the shortest, but it is a lot of fun. Prepare this dish in four steps:

  • Preparing the filling: First prepare the filling. Choose beautiful squid, which are among the largest, for the stuffing, and chop the tentacles and any other squid. On the fire, first soften the onion, add a little garlic and tentacles and fry everything together. Then add the spices, seasonings, spinach and grated lemon zest. Separate the bread with the milk, then add the drained bread to the previously prepared mixture. Then add another egg and mix well.
  • Stuffed squid: when the stuffing is ready, fill the squid. Fill them halfway with a teaspoon – because the filling will swell when cooked – and close them with a toothpick.
  • Roast and cook the squid: First fry the stuffed squid on both sides, then add the wine and wait a while for the alcohol to evaporate. Then add water or soup base, cover and cook the calamari. Once the calamari is cooked, uncover the shrimp and wait for the sauce to reduce and thicken.
  • Presentation: Serve the squid with the sauce on a plate, garnish with chopped parsley if desired and serve immediately with a slice of bread to spread all the sauce and a large bowl of salad. Divine!

When you smell another seafood dish, get ready:

You can find even more seafood recipes under the Fish Dishes label.

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INGREDIENTS (for 2 people):

Ingredients for the filling:

1/2 onion (brown) or 1 shallot

2 cloves garlic

2 slices of bread

1 handful of spinach

4 sprigs of fresh parsley

1 teaspoon lemon zest

1 small egg

salt pepper

0.5 dcl of milk

squid tentacles

Other Ingredients:

2 tablespoons (olive) oil

12 squid

1 dcl of white wine

1.5 dcl water or soup base (or water and soup cubes)

parsley to serve


Cut the bread into pieces and pour the milk over it to soak the bread.

Wash the calamari and chop the tentacles. Heat a tablespoon of oil in a pan and sauté the chopped onion. Add garlic and sauté until fragrant. Add the chopped tentacles, minced spinach, salt and pepper and add the chopped parsley and grated lemon zest.

Put the bread, a mixture of calamari and spinach in a bowl and mix well. Add as many scrambled eggs for a creamy filling.

Half fill the squid with the stuffing with a teaspoon. Close them with toothpicks.

Heat a tablespoon of oil in a frying pan and brown the calamari on both sides. It’s okay if some stuffing comes out (you can eat it, but you can let it mix into the sauce). When the calamari turn brown, lower the heat, add the wine and wait a minute for the alcohol to evaporate. Then add water and cover and cook for about 20 more minutes, turning the calamari once in between. Then uncover the saucepan and allow the sauce to reduce and thicken.

Serve the calamari, garnish with a little parsley and serve immediately.


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