Recipe courtesy of David Rocco
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Rinse the squid inside and out and set aside. Heat half of the olive oil in a frying pan over medium heat and saute the eggplant, bell pepper and zucchini. Season with salt and black pepper, remove from the heat and stir in the buffalo mozzarella, making sure it doesn't melt. 

Gently stuff the vegetables and cheese into each calamari. (Don't overstuff because when they cook, the squid shrink and you don't want the stuffing to pop out.) Seal the opening by threading the tentacles through the body with a toothpick a few times. 

Heat the remaining olive oil with the garlic in another frying pan. Add the stuffed calamari and cook about 1 minute, and then add in the capers, tomatoes and olives. 

Remove the garlic and add a pinch of salt, if desired. Cook about 3 minutes longer, and then serve immediately.

Cook's Note

You can buy the squid cleaned, but make sure it has the tentacles on it.

IDEAS YOU'LL LOVE

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Recipe courtesy of Giada De Laurentiis

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Cheese-Stuffed Dates with Prosciutto

Recipe courtesy of Giada De Laurentiis

Ham and Cheese Stuffed Chicken Breasts

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking