Stuffed Calamari (Small, with cheese/rice/herbs)

Calamari: Small, cleaned calamari are the main ingredient, providing a tender and slightly sweet base for the stuffing.

Rice: Cooked rice adds a hearty and filling component to the stuffing.

Cheese: Grated cheese melts into the stuffing, adding a rich and creamy texture.

Herbs: Fresh parsley, dill, or basil bring a burst of fresh flavor to the dish.

Garlic: Minced garlic infuses the stuffing with a savory depth.

Olive oil: Used to drizzle over the stuffed calamari, helping them to bake to perfection.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and balances the flavors.

When stuffing the calamari, be careful not to overfill them as they can burst during cooking. Use a small spoon or your fingers to gently press the rice mixture into the calamari tubes, leaving a little space at the top to allow for expansion. Secure the ends with toothpicks to keep the filling in place. This ensures even cooking and prevents the filling from spilling out.

• cleaned small calamari - Substitute with large shrimp: Large shrimp can be stuffed similarly and provide a similar seafood flavor and texture.

• cleaned small calamari - Substitute with zucchini boats: For a vegetarian option, hollowed-out zucchini can be stuffed with the same filling.

• cooked rice - Substitute with quinoa: Quinoa is a great alternative that offers a similar texture and is packed with protein.

• cooked rice - Substitute with cauliflower rice: For a low-carb option, cauliflower rice can be used and will absorb the flavors well.

• grated cheese - Substitute with feta cheese: Feta cheese adds a tangy flavor and crumbles easily, making it a good alternative.

• grated cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor without the dairy.

• parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can replace parsley in most dishes.

• dill - Substitute with tarragon: Tarragon has a slightly sweet, anise-like flavor that can replace dill.

• basil - Substitute with oregano: Oregano has a robust flavor that can stand in for basil in many recipes.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be slightly less intense.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and a high smoke point, making it a good alternative.

• olive oil - Substitute with coconut oil: For a different flavor, coconut oil can be used, though it will impart a slight coconut taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the dish.

• pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper.

• Allow the stuffed calamari to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Place the cooled calamari in an airtight container. If stacking is necessary, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 2 days. For longer storage, freezing is recommended.
• To freeze, wrap each stuffed calamari individually in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents freezer burn.
• Place the wrapped calamari in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2 months. For best results, consume within this timeframe to enjoy optimal flavor and texture.
• When ready to reheat, thaw the calamari in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Drizzle with a bit of olive oil to keep them moist.
• Alternatively, reheat in a skillet over medium heat with a splash of olive oil, turning occasionally until warmed through.
• Garnish with fresh herbs before serving to revive the flavors and add a touch of freshness.

• Preheat your oven to 350°F (175°C). Place the stuffed calamari in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for about 10-15 minutes until heated through.

• For a quicker method, use a microwave. Place the stuffed calamari on a microwave-safe plate, cover with a damp paper towel to prevent drying out, and heat on medium power for 1-2 minutes. Check and continue heating in 30-second intervals until warm.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a splash of olive oil and place the stuffed calamari in the skillet. Cover and cook for about 5-7 minutes, turning occasionally, until thoroughly heated.

• For an extra burst of flavor, reheat the stuffed calamari in a simmering tomato sauce. Place the calamari in a saucepan with the sauce, cover, and simmer on low heat for about 10 minutes until warmed through.

• If you have an air fryer, preheat it to 320°F (160°C). Place the stuffed calamari in the basket and heat for about 5-7 minutes, shaking the basket halfway through, until hot and slightly crispy.

• Oven: Used to bake the stuffed calamari at 375°F (190°C) until they are tender.

• Mixing bowl: Used to combine the cooked rice, grated cheese, chopped herbs, minced garlic, salt, and pepper.

• Baking dish: Holds the stuffed calamari while they bake in the oven.

• Toothpicks: Used to secure the ends of the stuffed calamari to keep the filling inside.

• Measuring cups: Used to measure out the cooked rice and grated cheese.

• Measuring spoons: Used to measure the chopped herbs and olive oil.

• Garlic press: Used to mince the garlic.

• Knife: Used to chop the fresh herbs.

• Cutting board: Provides a surface for chopping the herbs and garlic.

• Spoon: Used to stuff the calamari with the rice mixture.

• Tongs: Useful for placing the stuffed calamari into the baking dish and removing them once cooked.

Prepare the filling ahead: Mix the rice, cheese, and herbs the night before and store in the fridge.

Use pre-cooked rice: Save time by using leftover rice or microwaveable rice.

Pre-cleaned calamari: Buy pre-cleaned calamari to skip the cleaning step.

Batch stuffing: Stuff all calamari at once and secure with toothpicks in one go.

Quick bake: Use a convection oven to reduce baking time by a few minutes.