In the Kitchen: Stuffed Calamari

The Rhode Show
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Chef Albert Quito of Quito’s Restaurant and Bar shows us how to make their Stuffed Calamari.


  • 12 Calamari Tubes
  • 2 1/2 pound bag Calamari Tentacles and tubes
  • 3 Tbs Kalamata Olives
  • 1/2 loaf day-old Italian Bread (cut into cubes)
  • 2 Tbs Fresh Parsley
  • 2 Tbs Fresh Basil
  • 1/4 cups Pine Nuts
  • 2 Tbs Lemon Oil
  • 1/8 Tps Sea Salt
  • 1/4 tps Pepper
  • 1/4 cup Sour Cream
  • 2-3 tbs Olive Oil
  • 4 cups Zuppa Sauce or Marina Sauce Seasoned Ritz Cracker Crumbs


  1. Sauté the rings and tentacles in sauté pan
  2. Add kalamata olives, pine nuts, lemon oil and herbs.
  3. Cook for 3 mins until calamari is cooked thru.
  4. Add cooked mixture to food processor with sour cream, ritz cracker crumbs, Italian bread, salt and pepper, pulse for 30 seconds until mixed. Let cool for a couple minutes before continuing to next.
  5. Add mixture to pastry bag or gallon ziplock bag with the end cut off.
  6. Fill each Calamari tube 1/3 full with the mixture, using a toothpick to secure the end of the tubes closed.
  7. Cover oven proof sauté pan with 2-3 Tbs olive oil, add calamari tubes braise each side 2 mins each.
  8. Add marinara or Zuppa sauce to pan with calamari, bake for 30 mins at 350 covered with aluminum foil.
  9. Heat with sauce before serving serve with Italian bread.

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