This Sicilian-style stuffed squid (stuffed calamari) has a delicious chard, pine nut, raisin and cheese stuffing with just enough bite from the anchovy & capers. It's easy to make, with no hint of chewiness, and completely delicious.
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Despite the fact we often have calamari as an appetizer when we are out I don't cook it at home much. I've cooked squid in paella and similar dishes like fideua and arros negre many times. I've also made calamari in a light batter now and then but I've never cooked it whole, until now.
I'm so glad I did, though, as this stuffed squid was really delicious. The squid is so tender baked liked this and the filling is a wonderful combination of flavors. In fact I don't think I've ever had squid with so much flavor.
Squid: a Mediterranean favorite
Squid, or calamari as it's called in Italian, is such a Mediterranean thing to me and I have many memories of enjoying it, usually lightly battered and fried both in Europe and here. Served simply with plenty lemon juice it can be so delicious. My son is starting to become a fan, too.
It's a much more flexible ingredient than just something to be fried, though. You'll find squid, as I mentioned, in paella and similar dishes. It's also great in fish stews, though you have to take care not to cook it too long.
You can even add it to salads, whether a classic seafood salad or alongside other ingredients like my calamari salad with avocado and fennel. But it can also be a star in its own right as is definitely the case in this stuffed squid dish.
I know it may not appeal to all, but it's the sort of dish that looks pretty impressive so would make a nice dinner-party dish. The flavors are mild but distinct and they all work so well together.
You could also reduce the serving size and have as an appetizer eg with salad, but squid is generally cheaper than many fish so it's still pretty economical. And there are no bones!
How to make Sicilian stuffed squid
I looked at many recipes as I was deciding how to make this dish, and was most inspired by this one which I have used as a base.
The stuffing doesn't take too long to make and is a collection of very typical Sicilian ingredients - many of them are in other dishes like the pasta con sarde a mare I shared before.
- Soften the onion, garlic and chard stalks then wilt the chard leaves.
- Melt the anchovies into the mix then stir through the rest of the stuffing ingredients.
- Stuff the squid and bake with the extra stuffing on the side.
We loved this Sicilian-style stuffed squid instantly and have already shared it with others, too. The delicate flavors from the cheese, chard, pine nuts and raisins with just enough 'bite' from the anchovies and capers complement the squid so well.
It's pretty easy to make and doesn't take too long either. The fact you can eat every last bit is a bonus too. If you are worried about the squid being tough don't be - this way of cooking made it come out a wonderful texture that's not chewy at all.
So get down to your local fish shop (or if you don't have one, many Asian supermarkets carry squid) and get some squid to give this tasty dish a go.
If you like this, you'll love these other seafood recipes:
- Sardinian fregola with clams (small pasta with tomato-clam sauce)
- Mussels in white wine
- Sicilian swordfish with olives and capers (pesce spada alla ghiotta)
- Chard couscous stuffed fish (baked whole fish)
- Plus get more seafood recipes in the archives.
I baked this in the larger of my Le Creuset stoneware square dishes which worked well (affiliate link).
Sicilian-style stuffed squid (stuffed calamari)
Ingredients
- 1 tablespoon olive oil plus more for drizzling
- ½ onion
- 1 clove garlic
- 5 oz chard weight including stems, around 5 leaves
- 3 anchovy fillets
- 1 tablespoon capers
- ½ teaspoon fennel seeds crushed with a pestle and mortar
- 3 tablespoon pine nuts lightly toasted if possible (not essential)
- 3 tablespoon golden raisins or sultanas
- 2 tablespoon pecorino romano finely grated, or parmesan cheese
- 1 oz fresh bread crumbs 1 small slice
- 4 squid cleaned, skins removed etc (ask your fishmonger) so you have the main body plus the tentacles, or 6 if small
- To serve - fresh parsley, lemon juice
Instructions
- Preheat the oven to 375F/190C.
- Warm the oil in a medium skillet/frying pan. Finely dice the onion and crush or finely dice the garlic. Remove the stems from the chard, trim the ends then finely slice the stems, cutting into smaller pieces if thick.
- Add the onion to the pan, cook a minute then add the garlic and chard stalks. Cook for around 3-5 minutes until soft but not brown.
- Meanwhile chop the chard leaves fairly finely and slice the anchovy fillets. Drain, rinse and chop the capers. Add the chard leaves to the pan once onions are soft, stir in so they wilt, around a minute or two. Add the anchovies, capers and fennel seeds and mix in well.
- Remove the mixture from the heat and add the pine nuts, golden raisins, cheese and breadcrumbs and mix well. Note this filling can be made ahead and refrigerated overnight.
- Stuff each of the squid relatively full but take care not to overstuff - leave around ½in/1cm space at the end.
- Place the stuffed squid in a baking dish with a little olive oil under them. Arrange the tentacles on either side and cover them with any remaining stuffing over them. Put a little salt and pepper over everything and drizzle lightly with olive oil.
- Bake for approx 20 minutes until the squid has firmed up, is no longer translucent and you'll see juice from the squid in the dish. Serve with a little chopped parsley over the top and a squeeze of lemon. Nice served with pasta, bread, salad or on their own.
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Alyssa
Delicious! I've been ordering these from a local store, but this recipe was so good, I'll be making them from scratch from now on.
Caroline's Cooking
So glad you enjoyed. I've actually never seen them to buy, but they are delicious made at home, I agree.
Lucy
This was my first time trying squid and it won't be my last. I love the range of flavours and textures included in this delicious meal!
Caroline's Cooking
So glad to hear! I agree, it's a delicious combination and also a great way to try squid too since I find there's less chance of it getting chewy.
Andrea
Such a flavor packed squid dish. Never had squid any way but fried. Can't wait to try this.
Caroline's Cooking
Thanks, I can understand - fried is certainly more common but this way is definitely worth a try as well.
Grace
Can this recipe be prepared ahead of time and frozen? If so, how long ahead?
I'm expecting Italian guests and this seems perfect but if they come on a weekday, I'll need time to prepare so it's ready to pop in the oven.
Thanks for sharing!
Grace
Caroline's Cooking
It's not something I have tried, and am not sure quite how well it would work. Certainly, you'd want to be careful that you don't defrost and re-freeze uncooked squid, and I'd say it would be tricky to re-heat if you cook ahead as squid is all too easy to overcook. A suggestion, though, is you can make the filling ahead of time and then just stuff the squid the day you are serving, which won't take long, and cook in the oven as usual. You should be fine to freeze the filling in a sealed container if you need to make it more than a day or two ahead. Hope it all works out!
Carolyn Triance
I love Sicilian flavours and your recipe here turned out beautifully with some large squid we had bought. This is a good recipe for both a weekend meal or a dinner party, and the stuffing can be prepared in advance. We ate it with a side salad and steamed potatoes (raspberries and yogurt to follow!). Many thanks, Caroline from a Carolyn x
Caroline's Cooking
I'm so glad to hear you enjoyed! All sounds delicious. And yes, the stuffing is great for making ahead.
Georgina
Wow Caroline, love that your recipe is packed with so much of flavour and textures. Would love to try this out some day (when I get all the ingredients available). Love it!
Caroline's Cooking
Thanks Georgina, it's a delicious mix. Fingers crossed you can find everything and give it a try.
Zoe
Could octopus be used for this recipe instead, i.e stuff their heads?
Caroline's Cooking
I'm not sure that it would work as octopus typically needs longer to cook and so may mean the filling dries out or burns on the edges to give the octopus long enough to become cooked and tender.
Caroline's Cooking
Thanks Sue, you're welcome any time!
Caroline's Cooking
it's definitely something to try and even if I am biased, I think this is a great way to give it a go.
Denise Wright
Wow this looks so interesting! I have never had squid (unless you count calamari) but this stuffing looks really delicious.
Caroline's Cooking
Thanks Denise, it is quite different from calamari but so delicious. Both the squid is tasty and tender and the stuffing has such great flavors.
Colleen
So I think this is a recipe I could fall in love with. I love squid, and handing them isn't too yucky for me. Can't wait to play around with this one!
Caroline's Cooking
I hope you enjoy it Colleen - we've already had it again with my parents who have been visiting and they loved it too.
Karen
This is so inspiring! There are so many squid types at my Asian market, I never know quite what to buy. Your Italian squid sounds amazing.
Caroline's Cooking
Thanks Karen, I'd say go for a medium-sized one for this but it probably won't matter too much which. I hope you give it a try and enjoy.
Julie at Hostess At Heart
I've had calamari but never stuffed squid before. This dish looks absolutely delicious Caroline! Hope you have a fabulous weekend!
Caroline's Cooking
Thanks Julie, you really should try this, it's delicious and quite different from calamari rings. Hope you had a good weekend too!
Sid's Sea Palm Cooking
I love Calamari so this is a definite must try if I can ever score fresh squid.
Caroline's Cooking
I hope you can find some as this is really tasty!
Wendy, A Day in the Life on the Farm
Yours is the recipe I most want to recreate this month. Thanks for sharing Caroline.
Caroline's Cooking
Aw thanks Wendy, I really hope you enjoy it, we loved it!
Rebekah @ Making Miracles
What a fantastic dish with so many amazing flavors and ingredients! Thank you for sharing. 🙂
Caroline's Cooking
Thanks Rebekah, it's so good we've already had it again 🙂