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Braised Calamari Stuffed with Shrimp, Spinach and Herbs Recipe

Braised Calamari Stuffed with Shrimp, Spinach and Herbs

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Stuffed Calamari

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on April 23, 2012

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    This turned out to be fantastic! With the salt and the cheese the test patty was salty so when I made the sauce I did not use any salt and the final product was perfect and delicious. I cleaned all of the squid myself which was very time-intensive. I used a box of frozen calamari and I have enough small ones left over that are sliced into rings to saute along with the tentacles. Thanks to Anne Burrell who I love to watch cook on TV.

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  • on March 07, 2012

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    i absolutely LOVE this recipe! it is very easy to make and super tasty....have made it several times!

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  • on February 05, 2012

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    Great, took a little longer to stuff and did not use toothpicks.

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  • on December 03, 2011

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    This is absolutely ah-mazing. I served it with the roasted cauliflower salad. I filled the calamari fairly full and didn't use the toothpicks. When the stuffing cooked, it expanded out the open end but not at the expense of emptying the squid. This was so delicious. It would be great for entertaining.

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  • on June 17, 2011

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    WOW....i really thought i would love squid cooked this way...but the truth is, If this is what you pay the big bucks for in those over priced places i think i will stick with the $1 menu from McDonalds,Taco Bell .....etc or my BEER CAN CHICKEN! its cheaper and tastes 1,000 times better!

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  • on May 30, 2011

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    Great! Didn't see the show, so didn't know why you needed to close up the calamari....so, 5 min into braising saw the stuffing coming out! Tried to stuff it back in....no avail....but did slightly close them so it didn't all come out....BUT great flavor! Also, had left over stuffing (had already 1/2'ed the recipe for the 2 of us, so made little calamari / shrimp cakes...will make those again if I don't have the time to make stuffed calamari.

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  • on April 15, 2011

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    Time intensive, but well worth it. Grabbed this off the site today and made it tonight along w/ the Cauliflower Salad (same episode both awesome. The oregano @ the local market was terrible looking I used fresh basil. I changed nothing else, the flavors of the fish mixture with the spinach and herbs was incredible. Calamari was tender cook according to directions. I use San Marzano canned tomatoes for special recipes like this. I did use a piping bag and it was very easy (thank you past posts to fill. Next time I will not make it after work, but split the prep work in segments. I can't wait till my oregano is in season outside and use that. I might also make this as a patty (hence test b/4 seasoning next time and serve w/ a light marinara sauce. Flavors are incredible. Thanks Anne.

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  • on April 09, 2011

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    The calamari was extremely tender. Great recipe! For shortcuts, buy the pre-cleaned calamari. Use pre-made pasta sauce and add your own special ingredients. Use the tentacles in the sauce. Use a pastry or pipete bag to put the stuffing into the tubes or it will take forever. The first time it took 2 hours. With the shortcuts I can do it in 30 minutes and no loss in taste.

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  • on March 18, 2011

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    Really good. I love calamari and this is a great way to fix it. I used basil instead of oregano, and added some capers to the sauce because I love capers with seafood. It's kind of a lot of work, but it's worth it and most of it could be done ahead. Definitely worth a try if you're a seafood fan.

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  • on February 10, 2011

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    Great and loved by all. I also added some basil and mushrooms - very nice additions.

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