At some point when I was shopping in Stuttgart, I found a bag of enormous calamari tubes at the Italian grocery store. My idea was to stuff them with some of the store’s fabulous looking sausage. However, overtaken by life events, I forgot all about the calamari until yesterday when my husband said, pointedly, “There’s all that squid in the freezer.” I pretended not to hear him because I wanted to make an Irish pork roast today. He persisted, “You’re going back to France AGAIN and I don’t know how to cook squid.” Okay, okay. He said the same darn thing about the shrimp, so that’s why this is stuffed with both sausage and shrimp. Good idea. Thanks for the inspiration, Honey 🙂
These calamari tubes were really big, about the size of an obese quail when stuffed. You could make this recipe with smaller tubes and just cook them for a shorter time in the oven.
I recommend that you use a homemade tomato sauce (olive oil, onions, garlic, tomatoes, basil, oregano, red wine) to cover the calamari as it bakes and some extra for the linguine.
This was very good. Next time I’m going to double the garlic in my tomato sauce 🙂
Shrimp and Sausage Stuffed Calamari
2 tbsp olive oil
6 Italian sausages, casing removed
1 cup shrimp, finely chopped
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chicken broth
2 tbsp parsley, chopped
5 enormous calamari tubes or 10-12 normal ones
4 cups homemade tomato sauce
1 lb linguine, cooked
Brown the sausage meat in the olive oil, then remove with a slotted spoon to a large mixing bowl. Remove all but 2 tbsp of the oil from the skillet and set aside.
Add the shrimp, bread crumbs, cheese, chicken broth and parsley to the sausage meat in the bowl and mix well. Stuff the calamari tubes with this mixture, closing off the large ends with wooden skewers.
Reheat the reserved oil in the skillet and brown the stuffed calamari on both sides, then place in a baking dish.
If there is any leftover stuffing, add it to the tomato sauce and heat. Pour 2 cups of the sauce over the calamari, then place in a 400 F oven for 25 minutes (maybe 15-20 for smaller tubes).
Toss the remaining tomato sauce with the cooked linguine, slice the calamari and serve immediately.
Wine suggestion: Masi Amarone
Cooking in Sens 
Now that is good….really good strong flavours.
Thank you Roger. Taste buds starting to fail on you? 😀
Gorgeous dish! Wow!
Thank you news.
Sounds divine!
Was 🙂
Yummy!
Thank you Arthur.
That sounds yummy – I bet that would be good with a bit of cajun seasoning too 😉
I wonder if that would work with the Italian sausage. Maybe with a fresh andouille or hot link 🙂
Such fantastic ingredients! I love calarmari – haven’t had it in far too long. Combined with sausage and shrimp, though – sounds divine. I love this dish!
Thank you Lisa.
Reblogged this on Cajun Food, Louisiana History, and a Little Lagniappe and commented:
A great recipe! Give it a try!
Thank you.
This is a wonderful combo.. such inspiration for me, my cooking has taken a decided downturn as I await the spring greens.. c.. c
Thank you c. I can just picture those succulent, home nurtured, spring greens!
Oh wow. Those are huge! Nice.
Thank you tiny. They were huge 🙂
yummy! fanic recipe!
Thank you acasa.
Excellent use of the squids. They look lovely.
Thank you Conor.
very beautiful dish! I haven’t had stuffed calamari in ages!!! why!?! 🙂
Thank you. So much food to cook and eat 🙂
Oh yes! Now that looks good. I’m surprised the husband hasn’t picked up a few tips and tricks. Also, tomato sauce does need a lot of garlic 😀
My husband is not interested in cooking, except for breakfast, big breakfast 🙂
Sounds delicious!
Thank you Anna.
I effing love it! You can never have too much garlic in a pasta sauce!
I know! I don’t know what I was effing thinking 😀
🙂
Shrimp and Sausage is an excellent combination..I’ll surely try
Thank you Agile. Good luck with the recipe.
I wish the same for you thanks..
Great dish though I think Hubby should get the credit for inspiration 🙂 That stuffing looks superb.
Thank you Phil. He got to eat it 🙂
wow, fancy.
Thank you Mona.
I always just stuff mine with a bread crumb mix. These look wonderful.
Thank you Greg.
Mouth watering. Where do the Germans find those whale sized honkers? Or are we, in France, going to have to make a special trip there instead?
Thank you. Stuttgart at the Italian Grocery Store.
This is exactly what love to read about. A fantastic dish made out of just what happens to be on hand. I end up doing that a lot in my house. That said, I am going to have to make it a point to get the ingredients for this dish. It sounds wonderful.
Thank you jj.
Reblogged this on dollcoronel.
What I want t know is how you take such fab pics of your food
Hi Terry. Roger Stowell taught me everything I know about a camera and how to take good food pictures. Before the 5 day course with him, I knew absolutely nothing about a camera. http://www.rogerstowell.com/
Thanks, I used to do some semi pro photography, know quite a bit about cameras, but I guess I just don’t take the time you take, usually when I take a picture of a meal I am ready to eat,or ably not best
Roger taught me to use the manual camera settings. He says that when you use automatic then the camera chooses what’s important in the subject and that when you shoot manually, you please yourself and sometimes others 🙂 Make your vegetables/side dish first, eat some, make the rest of the meal, arrange your plate, then take the photo. Always works for me 😀
It looks delicious , thanks for your sharing.
Thank you mommy.
My husband’s mother used to make stuffed calamari but never with sausage added to it…they sound wonderful.
Very good. I’m going to try this with smaller, fresh calamari from the fishmonger, probably without the sausage. I don’t want to overwhelm the fresh flavor.
She used small calamari about 3 inches long and stuffed them with the chopped up legs, breadcrumbs, lemon juice and parsley and then cooked them in red sauce like you did.
Hi! this looks fabulous! Is there any chance you could email me your recipe for your tomato sauce? I am not that good at making a good sauce..would love to try yours! Thank you very much!
Thank you Judy. Go here for tomato sauce https://cookinginsens.wordpress.com/2012/05/18/bucatini-with-meatballs/
thank you very much!! I appreciate that!
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