Italian Sausage Stuffed Calamari

Name: Italian Sausage Stuffed Calamari
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 250 g Italian sausage (casings removed); 1 cup breadcrumbs (fresh); 2 cloves garlic (minced); 1 tbsp fresh parsley (chopped); 1 tsp dried oregano; 1 tsp lemon zest; 1 tbsp olive oil; 8 medium calamari tubes (cleaned); 1 tbsp olive oil

55 min 4 servings Medium

All Recipes

Tender calamari tubes stuffed with savoury Italian sausage and herbs, baked to perfection.

Prep

25 min

Cook

30 min

Total

55 min

Servings

Difficulty

Medium

Calamari, a classic ingredient in Mediterranean cuisine, brings a delightful taste of the sea to your plate. When paired with the robust flavours of Italian sausage, it creates a dish that is both exciting and comforting. In this recipe, tender calamari tubes are stuffed with a savoury mixture of Italian sausage, breadcrumbs, herbs, and aromatic garlic. Baked until golden and juicy, these stuffed calamari make for a memorable meal that's perfect for any occasion.

Ingredients

Servings

Stuffing

Calamari

Instructions

Prepare the stuffing

In a bowl, combine the Italian sausage, breadcrumbs, garlic, parsley, oregano, lemon zest, and olive oil. Mix well until evenly combined.

Pro tip: Use your hands to mix for better incorporation of ingredients.

Stuff the calamari

Using a small spoon, gently fill each calamari tube with the sausage mixture. Do not overfill. Secure the open ends with toothpicks.

Pro tip: Leave some space at the top of each tube to allow for expansion.

Preheat the oven

Preheat your oven to 375°F (190°C).

Arrange in a baking dish

Place the stuffed calamari in a baking dish. Drizzle with olive oil, ensuring they are evenly coated.

Pro tip: Use a dish that snugly fits the calamari to prevent them from moving during baking.

Bake the calamari

Bake in the preheated oven for 25-30 minutes or until the calamari are tender and the filling is cooked through.

Pro tip: Check the internal temperature of the sausage filling; it should reach 160°F (71°C).

Serve

Remove toothpicks before serving. Plate the calamari and garnish with additional parsley if desired.

Pro tip: Serve with lemon wedges for added freshness.

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Tips & Tricks

<ul><li>Ensure the calamari tubes are clean and free of any cartilage before stuffing.</li><li>Use toothpicks to secure the open ends of the calamari to prevent the stuffing from escaping during cooking.</li><li>Do not overstuff the calamari; leave room for the filling to expand slightly as it cooks.</li><li>For a spicier kick, use hot Italian sausage instead of mild.</li></ul>

Serving Suggestions

Serve these Italian Sausage Stuffed Calamari with a fresh green salad or a side of roasted vegetables for a complete meal. The flavours of the dish pair beautifully with a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc. To prepare ahead, stuff the calamari tubes and refrigerate them for up to 24 hours before baking. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a low oven to maintain tenderness.