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Best Classic Italian Stuffed Calamari for Christmas Eve

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This classic Italian Christmas Eve stuffed calamari is a tradition waiting to happen. It’s the dish that fills your home with the aroma of garlic and simmering tomatoes, the one that draws your family into the kitchen asking, ‘What’s for dinner?’

Ingredients

Scale
  • 2 pounds (900g) whole squid, cleaned (tubes and tentacles separated)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (120g) plain dry breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (15g) fresh flat-leaf parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) extra-virgin olive oil
  • Zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 (28-ounce / 800g) can crushed San Marzano tomatoes
  • 1/2 cup (120ml) dry white wine, like Pinot Grigio
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges
  • Crusty bread, for dipping

Instructions

  1. Prepare the Calamari: If your squid isn’t cleaned, start here. Rinse the tubes and tentacles under cold water. For the tubes, gently pull the head and tentacles away from the body. The insides should come out. Reach inside the tube and pull out the clear, plastic-like quill (the pen). Rinse the tube out. Cut the tentacles just below the eyes. You can discard the head and innards, or save the heads for stock. Pat the tubes dry with paper towels. You should have about 16-20 tubes, depending on the…
  2. Make the Stuffing: In a medium skillet over medium heat, warm the 1/4 cup of olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Do not let it brown. Add the chopped tentacles and cook for 2 minutes, until they release their liquid and it evaporates. Remove from heat. In a mixing bowl, combine the breadcrumbs, Parmesan, parsley, lemon zest, salt, and red pepper flakes. Pour in the sautéed tentacles and garlic with the oil. Add the beaten eggs. Mix everything together with a …
  3. Stuff the Calamari: This is the fun part. Spoon the stuffing into your piping bag or zip-top bag. Snip off the tip to create a 1/2-inch opening. Gently insert the tip into one end of a calamari tube. Squeeze gently, filling the tube about 3/4 full. The calamari will shrink slightly as it cooks, so don’t overstuff it or it will burst. Leave about 1/2 inch of space at the open end. Twist the open end closed and secure it with a toothpick, piercing through both sides of the tube. Repeat with all th…
  4. Start the Sauce: In your large Dutch oven or skillet, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the sliced garlic and cook for another minute. Pour in the white wine and let it bubble and reduce by half, about 2 minutes. This cooks off the alcohol and adds depth. Add the crushed tomatoes, bay leaf, and oregano. Season with a pinch of salt and pepper. Bring the sauce to a gentle simmer, then reduce the hea…
  5. Cook the Calamari: Gently lay the stuffed calamari tubes into the simmering sauce in a single layer. They should be mostly submerged. Spoon a little sauce over the tops. Cover the pot and let it cook on the lowest simmer for 30 minutes. Do not boil it, or the calamari will get tough. After 30 minutes, check the calamari. They should be tender and the filling should be cooked through. You can carefully cut one in half to check. The filling should be firm and not raw in the center. If you want a t…
  6. Rest and Serve: Turn off the heat. Let the calamari rest in the sauce for 5 minutes. This helps them absorb more flavor and firm up slightly. Carefully remove the toothpicks. Use a slotted spoon to transfer the stuffed calamari to a serving platter. Spoon the rich tomato sauce over the top. Garnish with fresh parsley and serve with lemon wedges and plenty of crusty bread.

Notes

Don’t overstuff the calamari tubes; leave about 1/2 inch of space. Use a piping bag or zip-top bag for easier stuffing. Let the calamari rest in the sauce off the heat for 5 minutes before serving. For a gluten-free version, use gluten-free breadcrumbs or crushed pork rinds.

Nutrition

Keywords: stuffed calamari, Christmas Eve, Feast of the Seven Fishes, Italian, seafood, holiday, squid

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