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in the kitchen with: felicita sala’s stuffed calamari

by Kristina Gill




This week we have a recipe for stuffed calamari by illustrator Felicita Sala.  I like recipes that use stuffing because you don’t have to be too precise with your work because it’s going to get hidden inside of something.  Stuffed things are generally great for entertaining because they take little time to make, and look quite fancy.  If you can’t get good fresh calamari where you are, or for whatever reason don’t eat calamari, try experimenting by using this stuffing in something else like hollowed out zucchini, peppers, or tomatoes.  –Kristina


About Felicita

Illustrator Felicita Sala was born in Rome but grew up in Perth, Australia.  She returned to Rome in 2007, where she now resides.   She is currently working on a children’s picture book.   Her work has been seen in Design Work Life, Uppercase magazine, Oh Comely magazine , Blanket Magazine, delirio magazine, Relative magazine, designerblog, australian edge, design-milk, pikaland, 40fakes, rooms magazine.  Prints of her work are available here.  You can see Felicita’s previous recipe for lamingtons in our archive.


Stuffed Calamari

  • 8 small clean calamari
  • 2 eggs
  • 1/2 cup of grated Parmesan cheese
  • 2-3 tablespoons parsley, chopped
  • 1/2 cup stale bread crumbs, softened with water
  • 2 garlic cloves, minced
  • 1 glass of wine

Salt and pepper to taste
olive oil

Make the stuffing:

Finely chop the tentacles of the calamari.  Fry in oil and add a pinch of parsley.  Add to a bowl with lightly beaten egg, cheese, bread crumbs, garlic, and the rest of the parsley.  Add salt and pepper to taste.

Prepare the calamari:

Stuff calamari 3/4 full and close with a toothpick.  Fry in oil 2-3 minutes.  Add wine, cover, and cook for another 8 minutes.


Photos by Mike Baker.

Why Felicita loves this recipe

This is probably my favourite recipe ever, and i saved it for last on my blog for this reason. It’s one of my mum’s old favourites and she always makes these for me when I go back to Australia for a visit. They’re hearty, so they’re good for all seasons, and the sauce is the best for bread dipping at the end.

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