Braised Calamari Stuffed with Shrimp & Baby Kale Over Whole Wheat Spaghetti


Braised Calamari Stuffed with Shrimp & Baby Kale Over Whole Wheat Spaghetti


1 lb pasta of your choice 

15 -20 little 3" squid or lesser quantity of larger ones

3/4 lb shrimp - peeled & deveined

6 garlic cloves

2 cups baby kale (or other vegetable like maybe spinach or broccoli or arugula)

3/4 cup panko (or other breadcrumbs)

2 eggs

1/2 cup grated Parmesan

1 TBS crushed red pepper

1 TBS dry oregano

6-7 fresh basil leaves

S&P to taste (1/2 tsp salt, 1 tsp pepper?)

Olive oil

1 tomato - diced (optional)

Parsley as garnish

Marinara or Arrabiata of your choice 


I marinated my squid in a little olive oil, 10 cloves of crushed garlic, the juice of a lemon and some S&P overnight.  This is optional.

Prepare your red sauce or simmer your jarred sauce in a large saute pan.

For the stuffing - put any tentacles you might have from the squid into a food processor with the shrimp, garlic, kale, eggs, panko, cheese, crushed red pepper, oregano, basil and S&P & pulse to puree.  You might need to scrape the sides a few times.  

With either a pastry bag or a large zip-lock bag with one corner cut off - squeeze your puree into each of the squid.  Only fill about 2/3 of the way because squid shrinks when it cooks & it will shrink wrap your stuffing quickly & begin to squeeze it out.  Secure the open end by simply piercing through with a toothpick.  If using fancy tipped toothpicks - cut the fancy part off with kitchen scissors.  Pierce each squid once or twice in the fat part with the tip of a sharp knife to vent them as they cook.

I had extra stuffing so I just made little "meatballs" from it.

Heat a frying pan & add 2 TBS olive oil.  I used my marinade to sear the squid & you can, too, but know that the garlic burns a bit.  When hot, place the calamari in there & sear them a bit all over, on high heat, until they begin to brown.  Remove from heat.  You can sear your "meatballs" in this process, too.

When your red sauce is ready, place the seared calamari into that pan.  I added a little water to my sauce to thin it but that is just a matter of taste.  I also added 1 diced tomato.  Cook for about 15 minutes over low to medium-low heat without disturbing them.  Then turn them & cook another 15 minutes.   If you have extra stuffing "meatballs, add them to the pan for the second 15 minutes.

Cook your pasta & serve it smothered in your red sauce & evenly distribute your stuffed squid.  Remove the toothpicks!  Garnish with chopped parsley & maybe extra crushed red pepper.