Menu Profilee Search

In search for handy recipe ideas, various fillings have been developed, characteristically Mediterranean. The simplest filling is made with bread crumbs and garlic, and the most emphasised filling includes prosciutto. However, nothing beats the original filling made with chopped calamari tentacles and olive oil.


1 kg calamari
4 garlic cloves, chopped
parsley, chopped
2 tablespoons bread crumbs
1 teaspoon Vegeta Gourmet Stock Powder
100 ml olive oil
aluminium foil

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons60 min

  • 1 Clean the calamari, cut of the tentacles and chop finely.
  • 2 Combine the tentacles with the garlic, parsley, bread crumbs, salt, pepper and Vegeta Gourmet Stock Powder.
  • 3 Using a teaspoon or a plastic bag (with one corner cut) fill each of the calamari tubes with the prepared stuffing. Secure each opening of the calamari tube with a toothpick.
  • 4 Place the calamari into a wider, oven proof dish, closer together and cover with olive oil.
  • 5 Cover with lid or aluminium foil and braise for about 20 minutes, turning once.


To speed up the cooking time, cook the tentacles in hot oil, shortly, prior to using as filling.


Serve the stuffed calamari with potato salad, steamed spinach or other types of salad.

Share with friends