Alive and Cooking

Roast Stuffed Calamari

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6 large raw squid
½ red onion, finely diced
5 button mushrooms, roughly chopped
1 large truss tomato, roughly chopped
½ red capsicum, finely chopped
1/3 ciabatta loaf, roughly chopped
6 tbsp. passata or pasta sauce
1 tbsp. smoked paprika
Extra virgin olive oil


Remove the tentacles from the squid and finely chop. Into a pan with a good splash of oil, fry the tentacles, onion, mushrooms and paprika. Once fried, tumble in the tomato and capsicum. Cook for 5 mins, then add the bread and stir to combine.

Fill each squid with the mixture and seal the top of each with a toothpick. Pop into a baking dish, pour over the tomato sauce, drizzle with oil and place on the BBQ with the lid down for 20 mins.

Alternatively, roast in the oven at 180°C for an hour.

Serves 6

Roast Stuffed Calamari