Spanish Style Stuffed Calamari


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A seafood lovers dream! Why not mix up the usual and somewhat plain style of cooking squid by creating a perfect stuffing. This Spanish inspired stuffed Calamari will sure impress your guests this season. Created with the perfect amount of texture and flavour to get your taste buds moving!


4 Whole Southern Calamari, cleaned and trimmed

2 tsp Olive Oil

1 Chorizo, diced

1 medium Red Onion, diced

1 Tomato, diced

2 cloves of Garlic, diced

½ cup dry White Wine

¼ cup Panko Breadcrumbs

½ cup White Rice

250ml Chicken Stock

1 cup frozen Peas

1 tsp Paprika

Pinch of crushed Black Peppercorns

¼ cup chopped Parsley

Squeeze of lemon juice


Step 1

Clean the Calamari, trim the tentacles and set aside

Step 2

Fry the onion and chorizo on a medium heat for 3-4 minutes

Step 3

Add the garlic, chopped tentacles, black pepper and paprika and fry for a further 2-3 minutes.

Step 4

Add the wine, deglaze the pan and cook for 2 minutes

Step 5

Add the breadcrumbs and rice, stir to coat

Step 6

Add the chicken stock and tomato then simmer until rice is almost cooked

Step 7

Add the frozen peas and chopped parsley and cook for a further 2-3 minutes. Remove from the heat and allow to cool

Step 8

Stuff the calamari tubes with the mixture (do not over stuff otherwise it will escape when cooking)

Step 9

Pan fry the stuffed tubes on a griddle pan for 2-3 minutes each side, turning once

Step 10

Slice and serve drizzled in olive oil, lemon juice and decorated with parsley

  • Recipe by Ross Brockbank


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