Are you ready to create a truly magnificent, restaurant-quality feast in your own kitchen? A dish so impressive, so soulful, and so packed with the incredible flavors of the Italian seaside, it will become the stuff of legend at your next dinner party? This incredible, from-scratch Shrimp-Stuffed Calamari with Creamy Polenta is that perfect recipe. We’re talking tender, whole calamari, stuffed with a savory shrimp and breadcrumb filling, slowly braised in a rich and rustic tomato-wine sauce, all served over a bed of the creamiest, cheesiest polenta.
This isn’t just another seafood recipe; it’s a guide to mastering a stunning, multi-layered dish that is perfect for a special occasion like the Feast of the Seven Fishes on Christmas Eve, or any time you want to create a truly unforgettable meal. While it may seem like a project, we’ll break down the entire process into simple, manageable steps that make it a joy to prepare.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Rustic Italian-American Feast
What makes this Stuffed Calamari so spectacularly delicious is its incredible depth of flavor and its wonderful combination of textures. This recipe is a masterpiece of classic, rustic Italian-American cooking. The star of the show is the tender calamari, which is stuffed with a savory, “seafood meatball” style filling of diced shrimp and calamari tentacles, breadcrumbs, Parmesan, and fresh herbs. The calamari are then seared to a beautiful golden brown before being slowly braised in a luscious, from-scratch tomato and white wine sauce. This entire, savory creation is served over a bed of impossibly creamy, cheesy, and soft polenta, which is the perfect, comforting vessel for soaking up every last drop of the delicious sauce.
| Metric | Time / Level |
| Total Time | 2 hours 30 minutes |
| Active Prep Time | 1 hour |
| Difficulty Level | Intermediate |
| Servings | 6-8 |
The Italian Kitchen: The Essential Ingredients
This iconic dish uses a handful of high-quality, authentic ingredients to create its signature rich and savory flavor.
- The Calamari & Stuffing:
- The Calamari: For the best, most impressive presentation, look for medium-sized, 4-inch calamari tubes (bodies) that are perfect for stuffing. The secret to an easy prep day is to ask your fishmonger to clean them for you and to separate the tentacles, which we’ll use in the stuffing.
- The Savory Stuffing: A classic and powerful combination of diced shrimp, calamari tentacles, sourdough breadcrumbs, salty Parmesan cheese, fresh herbs, and a secret weapon—a few chopped anchovy fillets for an incredible, deep umami flavor.
- The Rustic Tomato-Wine Sauce:
- The Soffritto & Deglazing: A classic, aromatic flavor base of garlic and red pepper flakes is made even more complex by deglazing the pan with a dry white wine. This is the key that lifts up all the delicious, caramelized brown bits from searing the calamari, creating a sauce with a slow-cooked flavor in minutes.
- The Tomatoes: For the best, most authentic flavor, it is highly recommended to use a can of high-quality, whole peeled plum tomatoes (like San Marzano), which you can crush by hand for a beautiful, rustic texture.
- The Creamy Polenta:
- Yellow Polenta: Also known as corn grits, polenta is the perfect, creamy and comforting base. The secret to a perfectly smooth, non-lumpy polenta is to start with cold water and to whisk the polenta in slowly in a steady stream.
The Chef’s Secrets: The Masterclass for a Perfect Dish
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The Art of Stuffing Calamari: The number one, non-negotiable secret to a stuffed calamari that is tender (and not rubbery or burst) is to not overstuff it. Calamari tubes will shrink significantly as they cook. You must fill them only about two-thirds full to give the filling room to expand. A simple toothpick is the perfect, easy tool to seal the opening.
- The Sear is for Flavor: The initial step of searing the stuffed calamari is not to cook them through, but to develop flavor. The beautiful, golden-brown crust you create on the outside will translate into an incredible, deep, and savory flavor in your final braising liquid.
- The Low and Slow Braise: The secret to impossibly tender, melt-in-your-mouth calamari is a long, slow simmer. By letting the seared calamari braise gently in the covered pot for at least 40 minutes, you are allowing all the tough connective tissues to break down, resulting in a perfectly tender texture.
Step-by-Step to the Best Stuffed Calamari
This rewarding culinary project is a joy to prepare.
Part 1: The Savory Shrimp & Breadcrumb Stuffing
Step 1: Finely dice your calamari tentacles and your 1/2 pound of peeled and deveined shrimp.
Step 2: In a large bowl, beat your 1 large egg. Add the diced calamari and shrimp, the 1/4 cup of sourdough breadcrumbs, the 1/4 cup of grated Parmesan, the 1/4 cup of chopped parsley, the 1/3 cup of chopped basil, the zest and juice of 1 lemon, the 2 chopped anchovy fillets, and the 3 cloves of minced garlic.
Step 3: Add 3 tablespoons of the olive oil and season with salt and pepper. Mix everything together until it is well combined.
Step 4 (The Fun Part!): Using your fingers or a small spoon, stuff each of your calamari bodies about two-thirds full with the shrimp mixture and then seal the opening of each one with a toothpick.
Part 2: The Art of the Rustic Tomato Sauce and Braise
Step 1: In a wide pot over a medium-high heat, heat the remaining 3 tablespoons of olive oil. Sear your stuffed calamari in batches for 8 to 10 minutes, until they are browned on both sides. Transfer the seared calamari to a plate.
Step 2: Lower the heat to medium. To the same pot, add your 6 cloves of thinly sliced garlic and the 1/4 teaspoon of red pepper flakes and cook for 1 to 2 minutes, until fragrant.
Step 3: Add the 1/4 cup of dry white wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Let the wine boil until it has almost completely evaporated.
Step 4: Crush the 1 can of plum tomatoes into the pot with your hands and add their juices. Add 1 cup of water, 3/4 teaspoon of salt, and your fresh basil stalks.
Step 5: Arrange your seared calamari in a single layer in the pot. Bring the sauce to a simmer, then cover the pot and let the calamari cook for about 40 minutes, until they are tender. Uncover the pot and let the sauce continue to cook for another 10 to 15 more minutes, until it has thickened.
Part 3: The Creamy, Cheesy Polenta and Final Assembly
While your calamari is braising, make your polenta. In a separate pot, bring 4 1/2 cups of cold water to a low heat. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and the 1 bay leaf.
Slowly whisk your 1 cup of yellow polenta into the water in a steady stream. Increase the heat to medium and bring the mixture to a boil, whisking frequently. Reduce the heat and let the polenta cook at a bare simmer, stirring with a wooden spoon, for about 25 minutes, until it is thick and pulls away from the sides of the pot.
Remove the polenta from the heat and stir in the 2 tablespoons of butter and the 3/4 cup of grated Parmesan cheese.
To serve, divide the creamy polenta among your shallow bowls. Discard the toothpicks from your calamari and place the calamari on top of the polenta. Spoon the beautiful, rustic sauce over the entire dish and garnish with some more chopped basil and Parmesan.
Stuffed Calamari (An Italian-American Showstopper!)
An elegant and impressive recipe for Shrimp-Stuffed Calamari, a classic dish often featured in the Italian-American Feast of the Seven Fishes on Christmas Eve. This multi-component meal involves tender calamari bodies that are filled with a savory stuffing made from diced shrimp, calamari tentacles, breadcrumbs, and Parmesan cheese. The stuffed calamari are first seared until golden, then slow-simmered in a rich, from-scratch tomato and white wine sauce. The dish is served on a bed of creamy, cheesy polenta.
Ingredients
- For the Stuffed Calamari:
- 18 (4-inch) calamari (about 2 pounds), cleaned, with tentacles separated
- 1/2 pound medium shrimp, peeled and deveined
- 1 large egg
- 1/4 cup sourdough breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/3 cup chopped fresh basil
- Grated zest and juice of 1 lemon
- 2 anchovy fillets, rinsed and chopped
- 3 cloves garlic, minced
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- For the Sauce:
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1 (28-ounce) can plum tomatoes
- 2 or 3 stalks fresh basil, plus chopped leaves for garnish
- For the Polenta:
- 2 tablespoons extra-virgin olive oil
- 1 bay leaf
- 1 cup yellow polenta
- 2 tablespoons unsalted butter, at room temperature
- 3/4 cup grated Parmesan cheese, plus more for garnish
Instructions
- Prepare the Stuffing: Dice the calamari tentacles and the shrimp. In a large bowl, beat the egg, then add the diced seafood, breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies, and minced garlic. Add 3 tablespoons of olive oil, 3/4 teaspoon of salt, and pepper. Mix until combined.
- Stuff and Sear the Calamari: Stuff each calamari body about two-thirds full with the shrimp mixture and secure the opening with a toothpick. Heat the remaining 3 tablespoons of olive oil in a wide pot over medium-high heat. Sear the stuffed calamari in batches for 8 to 10 minutes, until browned on both sides. Transfer to a plate.
- Make the Sauce and Simmer: Lower the heat, add the sliced garlic and red pepper flakes to the same pot, and cook for 1-2 minutes. Deglaze the pot with the white wine, scraping up any browned bits. Crush the tomatoes into the pot with their juices. Add 1 cup of water, 3/4 teaspoon of salt, and the basil stalks.
- Arrange the seared calamari in a single layer in the sauce. Bring to a simmer, cover, and cook for about 40 minutes until tender. Uncover and cook for 10-15 more minutes until the sauce thickens.
- Make the Polenta: While the calamari simmers, bring 4 1/2 cups of salted water with olive oil and a bay leaf to a boil. Whisk in the polenta in a slow stream. Reduce the heat and cook at a bare simmer, stirring frequently, for about 25 minutes, until thick. Remove from the heat and stir in the butter and cheese.
- Serve: Divide the polenta among shallow bowls. Remove the toothpicks from the calamari and place them on top of the polenta. Spoon the sauce over the dish and garnish with chopped basil and more Parmesan.
Notes
- This is a showstopper main course that is perfect for a special occasion like Christmas Eve’s Feast of the Seven Fishes.
- It is a multi-component recipe, so it’s helpful to read through all the steps before starting. The polenta can be made while the calamari is simmering in the sauce.
- Do not overfill the calamari, as the stuffing will expand during cooking. Securing the opening with a toothpick is a key step to keep the filling inside.
- The constant stirring of the polenta is crucial for a creamy, lump-free result.
Storage and Make-Ahead Tips
- Make-Ahead: This is a perfect make-ahead holiday meal! You can prepare the stuffed calamari and the tomato sauce completely up to 2 days in advance and store them in an airtight container in the refrigerator. You can also make the polenta ahead of time.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, gently warm the stuffed calamari in their sauce in a covered saucepan on the stovetop. To reheat the polenta, place it in a saucepan with a generous splash of milk or broth and whisk over a low heat until it is smooth and creamy again.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to tender, not rubbery, calamari?
The secret is to cook it either very quickly (like in a flash-fry) or for a very long time (like in a slow braise). Anything in between is what results in a tough, rubbery texture. This recipe uses the brilliant “low and slow” braising method, which is the key that breaks down all the tough connective tissues and guarantees a perfectly tender result.
Q2: Can I make this dish ahead of time for a holiday dinner?
Yes, absolutely! The stuffed calamari in its sauce is a fantastic make-ahead dish, as the flavors will actually deepen and be even more delicious on the second day. The polenta can also be made ahead and simply reheated and re-creamed with a little milk or broth.
Q3: Can I stuff my calamari ahead of time and freeze them?
Yes! You can assemble the raw, stuffed calamari and then freeze them in a single layer on a baking sheet. Once they are frozen solid, you can transfer them to a freezer-safe bag. You can then sear and braise them directly from frozen, just be sure to add about 15-20 minutes to the total braising time.
Q4: Can I use a different kind of seafood in the stuffing?
Of course! This recipe would also be fantastic with finely diced scallops or a flaky white fish in the stuffing instead of the shrimp.
Q5: Can I make this with a different side dish instead of polenta?
Yes! This beautiful, saucy dish is also fantastic served over a bed of creamy risotto, some simple orzo pasta, or with a large piece of crusty, grilled bread for sopping up all the delicious sauce.