Little grilled things -Grilled Stuffed Calamaretti

Years ago I had these succulent stuffed calamaritti in a small Italian restaurant in Monaco and have been making them ever since. They are so simple, but whenever I make them for a grill party, they are the hit of the meal. Calamaretti are a little difficult to stuff since the openings are so small and the mixture doesn’t go through a pastry bag very easily no matter how fine you chop the mozzarella. So you have to stuff them by hand. But the advantage is that you can prepare them before your guests arrive and put them on the grill for a little something special with a glass of cold white wine, and you will be rewarded with “special thanks to the chef”.

If you don’t have the time to stuff them, just clean them, grill them, lightly salt after grilling, and drizzle with a little good balsamic vinegar.

Involtini di Calamaretti con Mozzarella e Basilica

Recipe Summary
Prep Time: 15 minutes
Cook Time: 3-5 minutes, as soon as the squid will shrink and begins to brown. Do not over cook.
Yield: Antipasti-12 calamartti

12 very small squids
2 medium size mozzarella balls
Several basil leaves
Salt, to taste


Put the mozzarella and several basil leaves into a food processor and chop until the basil and cheese have melded together. Or you may chop both by hand very finely.

Remove the tentacles, sac, beak, eyes and spine and wash any sand off the squid. Fill each tube with the cheese and basil mixture and close the opening with a toothpick. The opening of the squid is very small and is a little difficult to fill.

Place the filled squid on a hot grill and cook for only few minutes turning them on all sides. Any longer and the squid will be very rubbery.

Salt them immediately after taking them off the grill and serve them immediately when they are hot and the mozzarella is still stringy.


~ by Patricia Turo on May 30, 2010.

2 Responses to “Little grilled things -Grilled Stuffed Calamaretti”

  1. What a simple yet tasty way of making baby stuffed squids.
    I no longer have a grill…but that won’t stop me.
    The next time I’m at the fish market…these are getting made!
    Thanks for the simplicity in your dish.
    Flavourful wishes, Claudia


    • Hi,
      I buy these frozen and keep them in my freezer as I also make insalata di mare, pasta with calamari, grilled calamari, fried calamari and so on. They are so good and so many ways to cook them. Most of the time these are frozen right on the boat and they are fresher then if you buy them at the fish counter. I’ve had some conversations about this with someone who supervises a fish market. You don’t need an outside grill, I often use a grill pan in the winter.

      Have a nice day,


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