Stuffed Calamari In Tomato, Spinach, And Basil Brot

Name: Stuffed Calamari In Tomato, Spinach, And Basil Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 cleaned calamari (tubes and tentacles); 6 tablespoons olive oil, divided; 1 onion, finely chopped (about 1 cup); 2 tablespoons minced garlic, divided; 1 cup fine, dry breadcrumbs; 1/4 cup chopped fresh parsley; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 (8-ounce) bottle clam juice; 1/2 cup dry white wine; 2 medium tomatoes, seeded and chopped; 2 cups baby spinach leaves; 1/4 cup fresh lemon juice; 1/4 cup chopped fresh basil; 1 teaspoon crushed red pepper; 2 tablespoons butter, cut into pieces; 1/4 cup freshly grated Parmesan cheese

Servings: persons

16 cleaned calamari (tubes and tentacles)
6 tablespoons olive oil, divided
1 onion, finely chopped (about 1 cup)
2 tablespoons minced garlic, divided
1 cup fine, dry breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (8-ounce) bottle clam juice
1/2 cup dry white wine
2 medium tomatoes, seeded and chopped
2 cups baby spinach leaves
1/4 cup fresh lemon juice
1/4 cup chopped fresh basil
1 teaspoon crushed red pepper
2 tablespoons butter, cut into pieces
1/4 cup freshly grated Parmesan cheese

1
Remove tentacles from calamari; set tubes aside. Chop tentacles to measure 1 cup.
2
Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Add onion and 1 tablespoon garlic; saute 4 minutes or until tender. Stir in reserved tentacles, 2 tablespoons oil, breadcrumbs, and next 3 ingredients. Remove from heat; let cool.
3
Fill calamari tubes about three-fourths full with breadcrumb mixture, and secure the tubes with wooden picks.
4
Heat remaining 2 tablespoons oil in a large skillet or Dutch oven. Add stuffed calamari; saute over medium-high heat 1 minute or just until calamari start to brown. Add remaining 1 tablespoon garlic; saute 1 minute. Stir in clam juice and wine. Bring broth to a boil; add tomato and next 4 ingredients. Cook 2 minutes (do not overcook). Remove broth from heat; add butter, stirring until butter melts. Remove wooden picks.
5
Place 4 calamari in each of 4 individual bowls. Pour broth evenly over calamari; sprinkle with cheese.
6
Note: If calamari are large, prepare 12 and count 3 to a serving.

410

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: 16 cleaned calamari (tubes and tentacles), 6 tablespoons olive oil, divided, 1 onion, finely chopped (about 1 cup), 2 tablespoons minced garlic, divided, and more.

Yes, Stuffed Calamari In Tomato, Spinach, And Basil Broth 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!

Stuffed Calamari In Tomato, Spinach, And Basil Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions