Stuffed Calamari with Tomato & Red Pepper Stuffing Recipe

Mediterranean Stuffed Calamari with Black Olive Ratatouille

Stuffed calamari is one of those dishes that looks beautifully refined on the plate while remaining surprisingly achievable at home. In this recipe, Ravish Magazine columnist and Executive Chef Paul Watters pairs tender calamari with a flavour-packed stuffing of roasted red pepper, tomato, Parmesan and fresh herbs.

Served over a rich black olive ratatouille and finished with sweet yellow tomatoes and fragrant basil, it’s a vibrant Mediterranean-inspired dish that’s perfect for entertaining or an indulgent weekend dinner.

Serves: 4

Ingredients

For the calamari

4 large cleaned calamari tubes
2 tbsp olive oil
Sea salt and freshly cracked black pepper

Tomato & Red Pepper Stuffing

1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 roasted red pepper, finely diced
2 ripe tomatoes, peeled, deseeded and diced
75g fresh breadcrumbs
2 tbsp grated Parmesan
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
Zest of ½ lemon
Sea salt and freshly cracked black pepper
Pinch of smoked paprika

Black Olive Ratatouille

2 tbsp olive oil
1 small onion, diced
1 aubergine, diced
1 courgette, diced
1 red pepper, diced
1 yellow pepper, diced
2 garlic cloves, chopped
250g chopped tomatoes
80g black olives, sliced
1 tsp dried oregano
Sea salt and freshly cracked black pepper

To Garnish

Handful of yellow cherry tomatoes, halved
Fresh basil leaves, torn
Extra virgin olive oil

Method

1. Prepare the stuffing

Heat the olive oil in a frying pan over a medium heat and gently cook the onion for around 5 minutes until softened. Add the garlic, roasted red pepper and tomatoes, cooking until most of the liquid has evaporated.

Remove from the heat and stir through the breadcrumbs, Parmesan, parsley, thyme, lemon zest and smoked paprika. Season generously with salt and pepper, then leave to cool completely.

2. Stuff the calamari

Spoon the stuffing into each calamari tube, filling them approximately three-quarters full to allow for expansion during cooking. Secure the open ends with cocktail sticks.

Brush each tube with olive oil and season with sea salt and freshly cracked black pepper.

3. Prepare the black olive ratatouille

Heat the olive oil in a large sauté pan over a medium-high heat. Cook the onion, aubergine, courgette and peppers until lightly caramelised.

Add the garlic, chopped tomatoes, oregano and sliced black olives. Reduce the heat and simmer gently for 15–20 minutes until thick, rich and full of flavour. Season to taste.

4. Cook the calamari

Heat a griddle pan or heavy frying pan until very hot.

Sear the stuffed calamari for 2–3 minutes on each side until lightly charred. Transfer to a preheated oven at 180°C (160°C fan) and cook for a further 8–10 minutes, or until just cooked through.

Allow the calamari to rest for 2 minutes before slicing into thick rounds.

To Serve

Spread a generous layer of the black olive ratatouille across two large warm serving plates, or individual plates if preferred.

Arrange the sliced stuffed calamari on top, then scatter over the halved yellow cherry tomatoes and torn basil leaves.

Finish with a drizzle of extra virgin olive oil and serve immediately.

A Final Word

With its colourful presentation and layers of Mediterranean flavour, this stuffed calamari recipe is a wonderful example of elegant home cooking. The sweetness of the tomato and roasted pepper stuffing balances beautifully with the rich black olive ratatouille, while the basil and olive oil add a fresh finishing touch. It’s a dish that proves seafood can be both comforting and sophisticated—perfect for sharing with family and friends around the table.