Braised Calamari Stuffed with Shrimp, Spinach, and Herbs

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I have to agree with others, get the bigger tubes, if you go smaller it's one heck of a job trying to fill those buggers! Was a two person job here.

Not sure I would make this again, while it was tasty, seemed like it was a fair bit of work, costly and the results just didn't blow me off my feet and I love any sort of seafood.
One thing I was extremely happy about, the calamari was super tender.

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This recipe is so easy and so delicious! My friends were impressed and I let them think it was much harder than it was. As someone said below, make sure you ask them for the biggest calamari tubes they have. I had leftover stuffing that I just made into patties and we ate them like crab cakes. That was delicious too.

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I’m sure this recipe is great as-is, but I couldn’t help tweaking it right out of the gate. I used bay scallops instead of squid in the stuffing & added fine diced red bell pepper. I also added 3 large basil leaves, 1 tablespoon of oregano & fine diced red bell pepper to the sauce. The presentation is amazing – I’m fortunate to have 7-9” tubes readily available.

This one definitely makes the A-List for entertaining meals!

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This recipe is wonderful. You can really improvise with the stuffing. I ended up only finding smaller calamari, but by using bags you use for frosting, it made it stuffing them a lot easier. Word of warning, don't over-stuff, as the calamari shrunk a lot and a lot of the stuffing ended up coming out. It's one of my new favorite recipes now.

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Buy frozen, cleaned calamari and make it easy! I thought the stuffing needed a tad more red pepper flakes, and next time I will add a bit more salt. I used my fingertips to stuff the calamari- a teaspoon was too big. With help, we knocked out 12 - 15 in no time. I LOVED IT! You can also jack up the heat in the filling and the sauce if you like it Fra Diavolo; I like a little heat but nothing killer. This is a wonderful addition to the Italian Chistmas Eve fish festival and I shall make this again and again! Thanks, Chef Anne!

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This recipe was easy to follow, but the results were just ok, not spectacular. It was quite a bit of work and expense too, but lacking in the wow factor.

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Saw this recipe on Secrets of a Restaurant Chef, last year, tried it. It was wonderful. Everyone loved it. Sauce was great. Chef Anne you DO Rock!!!!

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Very good, not fishy tasting which was great for my company because some did'nt like fish. Make sure you get big calamari it was difficult to stuff the 5" ones with such a small opening and i had a lot of stuffing left over; so i think ill make quiche tomorrow!

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When I saw Anne making this on Worst Cooks in America, it looked and sounded delish!!! I made it for my boyfriend this past weekend. First off, I didn't have a food processor so I hand chopped the body of the calamari which was a pain. And I didn't really like the consistency of the stuffing, and it was rather bland, and tough. The sauce was good, but unfortunately that's about all.