Stuffed baby calamari

This is the ultimate addition to an antipasto offering or a decadent entree for your next dinner party.

Serves 4-6


3 baby calamari
½ brown onion, finely diced
1 carrot, finely diced
1 stick celery, finely diced
1 red capsicum, finely diced
1 handful of chopped baby spinach, plus extra to serve
2 cloves garlic, finely diced
1 egg
4 tablespoons finely grated parmesan
4 tablespoons grated mozzarella or tasty cheese
2 tablespoons chopped thyme
2 tablespoons chopped parsley
2 tablespoons chopped sage
breadcrumbs, to hold the stuffing together
salt, pepper
olive oil, for frying

  • Step One

    Preheat oven to 180°C and heat a flat grill.

  • Step Two

    Cut and clean the baby calamari, removing all the skin and innards.

  • Step Three

    Place a pan over medium-high heat, and gently fry the onion, carrot, celery, capsicum and baby spinach with the garlic until the vegetables have softened, but not browned.

  • Step Four

    Place the vegetable mixture in a large bowl, and mix in the egg, cheeses and chopped herbs.

  • Step Five

    Add enough breadcrumbs to make a stuffing that holds together when squeezed in the hand.

  • Step Six

    Spoon the stuffing into the calamari, packing it in tightly and using toothpicks to secure the openings.

  • Step Seven

    Brush the calamari with a little olive oil and cook for 2 minutes each side on the flat grill, then transfer to the oven and roast for a further 5-6 minutes to ensure the stuffing is cooked through. Remove calamari from oven and let stand at room temperature for 5 minutes.

  • Step Eight

    Slice each calamari diagonally into 5 pieces, and serve the slices on a bed of baby spinach.


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