Amalfi-Style Stuffed Calamari

Amalfi-style stuffed calamari should be tender, not chewy, with a filling that stays moist inside the squid. The secret is not overfilling. Calamari shrink as they cook, so a packed filling can burst out or become dense.

The filling usually combines breadcrumbs, chopped tentacles, herbs, garlic and sometimes cheese or capers. It should be savoury and soft, not dry like stuffing from a packet.

Preparing the Calamari

Clean the bodies carefully and keep the tentacles for the filling. Pat everything dry before cooking. If the squid are large, they need a little more time; if small, they cook quickly and should be watched closely.

Ingredients for Calamari Ripieni

8 medium calamari, cleaned.
80 g breadcrumbs.
1 egg.
Parsley, garlic and capers.
Pecorino or Parmigiano, optional.
Tomato passata and white wine.
Extra virgin olive oil.

Making the Filling

Chop the tentacles and cook them briefly with olive oil and garlic. Mix with breadcrumbs, parsley, egg and capers. The mixture should hold together but still feel soft.

Fill the calamari only two-thirds full and close with toothpicks. This leaves space for the filling to expand.

Cooking Stuffed Calamari Gently

Sear the stuffed calamari briefly, add wine and let it reduce, then add tomato. Simmer gently until the squid is tender and the sauce has thickened around it.

Why Loose Filling Matters

With stuffed calamari, a loose filling is not just a preference. Squid tightens as it cooks, so the stuffing needs space. If the bodies are packed full, they can split and the centre can become heavy.

Use a small spoon or piping bag and stop before the calamari looks swollen. The filling should expand gently inside while the tomato sauce cooks around it.

How to Keep Calamari Tender

Cook either very briefly or slowly and gently. For this style, gentle simmering is the safer route. Keep the sauce at a quiet bubble and avoid stirring roughly; turn the calamari with care so the filling stays inside.