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Light & Fresh Baked Stuffed Calamari for Christmas Eve

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A lighter, brighter take on the traditional Feast of the Seven Fishes, this baked stuffed calamari is quick, easy, and lets the delicate flavor of the squid shine through with a herby, lemony panko stuffing.

Ingredients

Scale
  • 1 lb (450g) calamari tubes and tentacles, cleaned (fresh or thawed frozen)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup (120g) panko breadcrumbs
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1/4 cup (60ml) finely chopped fresh parsley
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons (30ml) fresh lemon juice
  • 3 tablespoons (45ml) extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (30g) panko breadcrumbs (for topping)
  • 1 tablespoon (15ml) melted butter or olive oil (for topping)
  • Lemon wedges, for serving
  • Extra fresh parsley, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 baking dish with olive oil. Pat the calamari tubes and tentacles dry with paper towels.
  2. In a medium bowl, combine 1 cup panko, Parmesan, parsley, minced garlic, lemon zest, lemon juice, 3 tablespoons olive oil, and red pepper flakes (if using). Season with salt and pepper. Mix until well combined and moistened.
  3. Gently hold a calamari tube open. Using a small spoon or your fingers, carefully stuff the tube about 3/4 full with the breadcrumb mixture. Leave about 1/2 inch of space at the open end. Secure with a toothpick if needed. Repeat with remaining tubes. Toss tentacles with a little olive oil, salt, and pepper.
  4. Place the stuffed calamari tubes and tentacles in a single layer in the prepared baking dish. Drizzle the remaining 2 tablespoons of olive oil over the top. In a small bowl, combine 1/4 cup panko with melted butter or olive oil. Sprinkle this mixture evenly over the calamari.
  5. Bake for 12-15 minutes, until the calamari is just opaque and tender, and the panko topping is golden brown and crispy.
  6. Remove from the oven and let rest for 2 minutes. Remove toothpicks. Squeeze fresh lemon wedges over the top, garnish with extra parsley, and serve immediately.

Notes

For an even crispier topping, switch the oven to broil for the last 1-2 minutes. Watch carefully to avoid burning. Do not overstuff the calamari tubes; leave a 1/2 inch gap. Pat calamari dry to ensure a good sear. Calamari goes from tender to rubbery quickly, so watch the cooking time closely.

Nutrition

Keywords: stuffed calamari, baked calamari, Christmas Eve, Feast of the Seven Fishes, seafood, Italian, light, fresh, panko, lemon, parsley

Find it online: https://willarecipes.com/light-and-fresh-baked-stuffed-calamari-for-christmas-eve/