Braised Calamari Stuffed with Shrimp, Spinach and Herbs

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Wow! This recipe takes a little prep but is well worth the effort. The sauce develops amazing flavor very quickly. I added tentacles to the sauce while cooking the stuffed bodies and they came out perfect! For the filling, I only used shrimp which worked really well with the spinach and parm. Can't wait for the leftovers!

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OMG, this was wonderful. I have been making stuffed calamari for years but this recipe blew mine out of the water. My wife wouldn't eat stuffed calmari before but she loved this. We had our priest over for dinner and it's a good thing I made a double batch of these he loved them also. I'm going to throw my recipe away and just keep this one. I can't wait to make again.
I guess I'm lucky in one way that I own a squid boat so I can get fresh squid whenever I want it and I also don't have to worry about the size of it, just pick whatever I want.

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I, too, could only find smaller calamari, so I bought 20, using four for the filling, and it worked out fine. The only modification I made was to put a touch of dried oregano and basil in the sauce. My family loved this dish, and my 19 year old didn't even know he was eating spinach. 8-


Love, love, love it! and I LOVE ANNE! Thanks.

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These were fabulous! I've never made one of Anne's recipes but this one just looked so compelling I had to give it a try. The 5-6" long calamari tubes were hard to find (Bristol Farms and Whole Foods had 3-4", so we just bought and stuffed more. In the Cuisinart I chopped, all together, the shrimp, 6 smaller calamari, the chopped spinach (I might try a bit of well-squeezed out/drained frozen next time, a teaspoon of dried oregano and the two eggs. Afterwards I stirred in a half cup of seasoned bread crumbs (that was all I had, so I was careful with the additional salt later and the cheese. It was a good consistency, not too moist but holding together very well; I don't think I'd add more crumbs. I put the seafood mixture in the corner of a Ziploc bag, snipped a bit of the corner (really a tiny bit, or it doesn't work and used that as a pastry bag to fill the calamari; It worked like a charm! As Anne suggested, I used the leftover bit of stuffing to make a few tiny seafood cakes to sample -- and they were YUMMY! My husband said they'd make great seafood patties eggs benedict! I was concerned that the 20-25 min cooking time would be excessive and make the calamari chewy, but they were terrific! We'll definitely be making these again.

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Anne, you rock! This was a hit for our entire family, including my little kids!

The sauce is a great fast go to if you're looking for a new spaghetti sauce. I've never used white wine in a red sauce before, and I loved it! Calamari is cheap, just like Anne said! Next time, I think I'll try grilling the "sausages" to see how that goes. I had filling left over, so I fried some up like crab cakes for lunch-delicious! My son said the filled calamari looks like quiche...brilliant! It may make a great filling for a light party snack. Think minature quiche or fillo dough crusts filled with the mixture.

Thanks, Anne!

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I enjoyed putting this dish together. These are not our usual ingredients so it was fun. I made the sauce and simmered it earlier in the day. I also stuffed my calamari ahead of time and put it all together for dinner. I had extra stuffing, so I made little stuffing balls and braised them along with the stuffed calamari. DH and I both loved it! I made whole wheat penne to serve with is since the braising sauce was so tasty. I will be making this dish again and again.

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This is a great twist on a seafood and pasta dish. It had great flavor in every bite. A little work to prepare but can be done completely ahead of time and refrigerated (sauce and calamari separately before cooking. We served it with penne pasta.

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I cook wi calamari a lot. so this was a nice addition to my recipe box. I like the way you cook Anne. And on the same day yu fried a little capers to make them crunchy in a salad0 What a great idea.