Stuffed Calamari with Spinach & Cheese in a Savory Tomato & Roasted Red Pepper Sauce
If you’re looking for a dish that’s both elegant and packed with rich, bold flavors, stuffed calamari recipe is a must-try. This Mediterranean-inspired dish combines tender calamari tubes with a creamy, herby filling of spinach and Boursin cheese, then simmers them in a luscious tomato and roasted red pepper sauce. The result? A melt-in-your-mouth seafood dish that feels like a restaurant-quality meal, yet is surprisingly simple to make at home.
Why You’ll Love This Dish
Stuffed calamari is a dish that often seems intimidating, but once you try it, you’ll see just how approachable it can be. Unlike fried calamari, which is known for its crispy crunch, this preparation highlights the delicate, tender nature of squid, allowing it to absorb all the flavors of the rich acidic tomato sauce. The creamy spinach and Boursin filling adds a luxurious contrast, making each bite irresistible.
This dish is perfect for a special dinner appetizer or first course, but easy enough for a weeknight meal served alongside a simple arugula salad and some garlic bread. The slow simmering process ensures the calamari stays tender, while the roasted red pepper tapenade adds a touch of sweetness and depth to the sauce.
The Magic of the Filling
I know it’s not very authentic, but Boursin cheese is the secret ingredient that takes this stuffing to the next level. Its smooth, garlicky, and herb-infused flavor blends beautifully with spinach, creating a filling that is both creamy and packed with depth. (It works well for stuffing mushrooms too!)
Pairing & Serving Suggestions
The beauty of this dish is how versatile it is when it comes to serving. Here are a few ideas to make it a complete meal:
Pasta Perfection – Serve over thin linguini or angel hair, letting the sauce coat the noodles for a mediterranean style inspired feast.
Crusty Bread Companion – A warm, crusty baguette is ideal for soaking up every bit of the rich tomato and roasted red pepper sauce.
Light & Fresh – Pair with a crisp arugula salad dressed with lemon vinaigrette for a bright contrast to the richness of the calamari.
Whether you’re a seafood lover or just looking to expand your recipe repertoire, I think this stuffed calamari is a dish worth trying. With its creamy, savory filling and deeply flavorful sauce, it’s a bite that any seafood lover will find hard to resist.
Would you try making stuffed calamari at home? Let me know in the comments!
Stuffed Calamari
A dish that’s as comforting as it is elegant. Tender calamari tubes are filled with a flavorful spinach and cheese mixture, then gently simmered in a rich roasted red pepper & tomato sauce until perfectly tender.
Prep Time20 minutes mins
Cook Time10 minutes mins
Course: Appetizer
Cuisine: Greek, Italian, Mediterranean
Servings: 4 people
- 8 Calamari Tubes- – Cleaned
- Calamari Legs – Optional
- 10 oz (1 package) frozen chopped spinach – drained very well and dried on paper towel until all moisture is removed.
- 2.5 oz Boursin cheese (About half a box)
- 2-3 Tbsp Shredded Parmesan cheese (roughly chopped if necessary)
- 3 Ritz crackers – Crumbed
- 1 Large egg – mixed
- 1 cup Marinara Sauce (Rao's recommended)
- 1/8 cup Jarred Roasted Red Pepper Tapanade (optional but recommened)
- Chopped Parsley for garnish
Prepare the Filling
Thaw, drain and squeeze frozen spinach. Push it all into a clump and place on multiple layers of paper towel. Top with another set of multiple latyers of paper towel and begin to roll it out like a sushi roll and lightly twist. The goal is to get rid of as much excess moisture as possible. (This can be done up to 2 days in advance.)
In a bowl, add the egg mixture to the prepared spinach. Add 1/4 tsp kosher salt, pinch of fresh pepper and parmesan cheese. Uee a fork to mix and combine. Add the crumbled mix crackers and the crumbled Boursin cheese. Gently combine.
Prepare the Squid
Pat dry and remove any loose "skin." A paper towel does this job well.
Turn the squid inside out to remove excess liquid and for lack of a better word, any sea slime.
Lightly salt and pepper the insides of the squid with kosher salt & fresh ground pepper. Turn back right side out.
Stuff the Squid
Do you best to stuff the filling into the calamari. I find a small spoon to work well combined with using your hands. When about half way full, hold with your one hand and push filling down into the bottom on the squid. Finish filling, leaving enough room at the top to pinch together and thread a toothpick through.
Repeat until all the squid are stuffed. Then carefully thread a toothpick through the top to seal. (This doesn't have to be perfect. Just do your best.)
Once finished season the outside of the squid on all sides lightly with a pinch of salt & pepper.
Cook the Squid
Combine the marinara sauce & roasted red pepper tapenade (if using) in a medium sized sauce pan or frying pan. Carefully add in the prepared calamari. Bring the sauce to a simmer. Maintain a very low simmer for about 8 minutes, turning the squid at least once. For the last 2 minutes add in the squid legs if using. They cook very quickly. Remove at once. While they are resting, remove the toothpicks.
How to Serve The Stuffed Calamari
