Starters: Stuffed Calamari

Stuffed Calamari


  • a little pepper
  • 0.5 tsp. salt
  • 2 tbsp. olive oil
  • 2 clove of garlic
  • 0.5 dl vegetable bouillon
  • 2 slices toast bread, without crust
  • 1 red chilli pepper
  • 2 spring onions, incl. green parts
  • 400 g frozen calamari, defrosted
  • 1 tin chopped tomatoes (ca. 400 g)
  • 80 g rucola (rocket)
Order the ingredients from COOP@home


1. Remove the skin from the body of the squid and finely chop the tentacles. Rinse the squid (inside and out) in cold water, pat dry.

2. Tomato sauce: Finely chop the garlic and sauté in hot olive oil, add the tomatoes, season and simmer for approx. 20 mins. Cover and keep warm.

3. Stuffing: Chop the spring onions into rings and sauté in the oil with the tentacles. De-seed the chilli, finely chop, roughly chop the rocket, add everything and briefly sauté. Soften the bread in the stock, mash with a fork, add and briefly continue to sauté. Season the stuffing and allow to cool a little. Stuff the squid with a spoon with up to 3/4 of the mixture, flatten a little and seal with a toothpick in each. Heat the oil in the same pan, fry the squid all over for approx. 8 mins., serve with the sauce. Serving suggestion: Baguette.


  • Starters
  • 55 mins Preparation/cooking time: ca. 55m
  • Servings For 4 people
  • Nutrition 230 Kcal