Recipe courtesy of David Rocco
Save Recipe Print
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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Fried Calamari

Recipe courtesy of Giada De Laurentiis

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Stuffed Peppers

Recipe courtesy of Robert Irvine

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword