Braised Calamari Stuffed with Shrimp, Spinach and H

Name: Braised Calamari Stuffed with Shrimp, Spinach and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 clean medium calamari tubes, about 5 to 6 inches long; 1/2 pound peeled, deveined medium shrimp, roughly chopped; 3 cloves garlic, smashed and coarsely chopped; 2 cups coarsely chopped baby spinach; 2 eggs; 1/2 to 3/4 cup bread crumbs; 1/2 cup grated Parmigiano-Reggiano; 1/2 bunch fresh oregano, leaves chopped; 2 pinches crushed red pepper flakes; Kosher salt; Extra-virgin olive oil; 1 large or 2 small onions, finely diced; Pinch crushed red pepper flakes; Kosher salt; 2 cloves garlic, smashed and finely chopped; 3/4 cup dry white wine; 1 (28-ounce) can Italian plum tomatoes

Servings: persons

11 clean medium calamari tubes, about 5 to 6 inches long
1/2 pound peeled, deveined medium shrimp, roughly chopped
3 cloves garlic, smashed and coarsely chopped
2 cups coarsely chopped baby spinach
2 eggs
1/2 to 3/4 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 bunch fresh oregano, leaves chopped
2 pinches crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
1 large or 2 small onions, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
3/4 cup dry white wine
1 (28-ounce) can Italian plum tomatoes

1
Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic.
2
Pulse into a coarse paste.
3
Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper.
4
Season with salt and stir to combine.
5
The mixture should be a little chunky but moist and holding together.
6
Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it.
7
It should taste really good!
8
If it doesn't it is probably missing salt.
9
Add more salt, to taste.
10
Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
11
To make the sauce:
12
Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper.
13
Season with salt and put the saucepan over medium heat.
14
Saute the onions until they are soft and aromatic, about 7 to 8 minutes.
15
Add the garlic and cook another 2 minutes until fragrant.
16
Stir in the wine and cook until the wine has reduced by half.
17
Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan.
18
Season with salt, to taste, and simmer the sauce for 15 minutes.
19
Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time.
20
Remove the calamari from the pan and remove the toothpicks.
21
Reduce the sauce to thicken, if needed.
22
Arrange the calamari on a serving platter and cover with the sauce before serving.
23
Deliciouso!

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 11 clean medium calamari tubes, about 5 to 6 inches long, 1/2 pound peeled, deveined medium shrimp, roughly chopped, 3 cloves garlic, smashed and coarsely chopped, 2 cups coarsely chopped baby spinach, and more.

Yes, Braised Calamari Stuffed with Shrimp, Spinach and Herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Calamari Stuffed with Shrimp, Spinach and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions