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Stuffed Calamari

Stuffed Calamari

By David Rocco’s Dolce Vita 

This is a dish we like to have all year round, but on Christmas eve it’s a must!




  • For the stuffing:
  • 2 cup breadcrumbs
  • 1 cup spicy salami, cubed
  • 1 cup provola cheese, freshly grated
  • 1 cup fresh flat leaf parsley, chopped
  • 1 cup parmigiano cheese, freshly grated
  • 2/3 cup olive oil
  • 2 tsp Salt
  • 1 large egg
  • 1 cup white wine
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic
  • 1 cup white wine
  • 6 medium squid, cleaned



Clean the squid. Cut the tentacles off and make sure the opening is large enough to stuff.


In a mixing bowl, combine all ingredients for the stuffing.


Stuff each squid with the mixture, leaving about an inch at the top. Seal the opening by threading a toothpick a few times.


In a large frying pan, heat up olive oil over medium heat. Add garlic and saute for a minute until the garlic begins to turn slightly brown. Then add calamari and cook on both sides, until the meat becomes opaque. Add in wine and a bit more parsley. Reduce the heat to medium low, cover the pan with a lid, and cook for about ten minutes, letting the wine reduce and the squid finish cooking.


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