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2-cheese stuffed calamari


  • Mix together the egg, 1 crushed garlic clove, the breadcrumbs, parmesan, ricotta, 4 tbsp chopped parsley and seasonings.
  • Then stuff the calamari tubes with the filling and skewer the ends with toothpicks.
  • Heat a thin layer of oil in a heavy-bottomed pan and seal the calamari on both sides. Remove and set aside.
  • To make the sauce, add a little fresh oil to the pan, if needed, and gently saute the remaining garlic with the onion until tender.
  • Add the tomatoes with ¼ cup each stock and wine, the sugar, remaining parsley, seasonings, balsamic and anchovies. Mix well and bring to the boil.
  • Then turn the heat down, return the calamari to the pan, cover and simmer very gently for about 30 mins until tender, turning once or twice and adding more stock and wine as needed.
  • To serve, spoon the sauce on individual plates, slice the calamari and arrange it on top.


  • 1 egg
  • 3 garlic cloves, crushed
  • 50 gm packet breadcrumbs
  • 3 tbsp freshly grated parmesan
  • 130 gm ricotta cheese
  • 5 tbsp chopped Italian (flat leaf) parsley
  • sea salt & freshly ground pepper
  • 4 calamari tubes, cleaned
  • olive oil
  • ½ large onion, finely chopped
  • 2 cans diced tomatoes
  • ½ cup fish stock
  • ½ cup dry white wine
  • a good pinch of brown sugar
  • a good splash of balsamic vinegar
  • 2-3 anchovies, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm