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Braised Calamari Stuffed with Shrimp, Spinach and Herbs Recipe

Braised Calamari Stuffed with Shrimp, Spinach and Herbs

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Average Rating:

Total Reviews: 48

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  • on April 14, 2013

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    Wonderful dish. Paired with Rachael Ray's lemon risotto! Had filling leftover so made patties, cooked them in a skillet and had as leftovers!

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  • on January 01, 2013

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    This was a delicious addition to my family's Christmas Eve dinner! Everyone really enjoyed it! It was a little difficult to stuff the bodies, but everything else was easy. I made them at home, and then transferred them to a disposable foil roasting pan and just warmed them up in the oven when I got to the party. I think I would have liked a little more tomato sauce, so next time I will make more. But it was a huge hit!

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  • on December 18, 2012

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    I did a trial run for my Chrismas dinner. I cooked a couple without changing a thing. I liked it but didn't love it. I made the next two, one picatta style and one regular. both were very good because one simple change. Ann slices them on the baise in half like an egg roll,pretty presentation but the problem was the stuffing would fall out and so many of the bites were just calamari or just stuffing. My fix;still slice them on the baise on a cutting board but start at one end till you have about 5 nice slices and lay them over your starch or veg(I used her Giante bean recipe,could not find them so used great northern beansso now each bite is a consistant cali/stuffing. And if your making a few more courses,you can control the portions easier by giving 1 1/2 instead of 2 full tubes And Deffinatly put stuffing in a large zip bag and snip a small tip. I filled each one in a couple of seconds nice and free of air pockets. Deffinatly a crowd pleaser if you like sauted style calimari.

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  • on December 17, 2012

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    This was incredible. My husband and I made this last night and it was much easier than it sounded to make. We did not make the sauce, but used a jarred sauce that we kicked up with wine and it was delish. we also used canned crab instead of shrimp. Would make again for sure.

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  • on October 02, 2012

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    Amazing! We were so excited to make this we accidentally forgot the eggs AND the spinach and it was still wonderful. Can't wait to make it part of our regular rotation!

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  • on June 01, 2012

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    Considering the relatively labor intensive prep, I was expecting some sort of magical taste fusion in the stuffing. What a disapointment, bland at best and visually unappealing. And that comes from someone who loves calamari.

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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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