Stuffed Calamari Recipe with Black Olive Ratatouille

Name: Stuffed Calamari with Black Olive Ratatouille
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 4 large cleaned calamari tubes; 2 tbsp. olive oil; sea salt; cracked black pepper; 1 tbsp. olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 1 roasted red pepper, finely diced; 1 cup fresh breadcrumbs; 2 ripe tomatoes, peeled, desedded and diced; 2 tbsp. grated parmesan; 1 tbsp. chopped parsley; 1 tsp. chopped thyme; zest of 1/2 lemon; salt; black pepper; pinch of smoked paprika; 1 eggplant, diced; 1 zucchini, diced; 1 red pepper, diced; 1 yellow pepper, diced; 1 small onion, diced; 2 garlic cloves, chopped; 1 1/2 cups chopped tomatoes; 1/2 cup black olives, sliced; 2 tbsp. olive oil; 1 tsp. dried oregano; salt; pepper; handful of cherry tomatoes

This colorful seafood entrée lets fresh ingredients do the heavy lifting.

By Paul Watters

10:00 AM EDT on July 22, 2026

Stuffed calamari filled with tomato, roasted red pepper on a black round plate and a tan napkin — Stuffed calamari is filled with a savory tomato and roasted red pepper stuffing

This plate proves that great food doesn't need to be overcomplicated. It's a celebration of fresh ingredients, careful preparation and balanced flavors, combining classic Mediterranean influences with a modern presentation to create a dish that is both comforting and restaurant-worthy.

Stuffed Calamari with Black Olive Ratatouille

Recipe by Paul Watters

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calamari

4 large 4 cleaned calamari tubes
2 tbsp. 2 olive oil
sea salt
cracked black pepper
Tomato and Red Pepper Stuffing
1 tbsp. 1 olive oil
1 small 1 onion, finely diced
2 cloves 2 garlic, minced
1 1 roasted red pepper, finely diced
1 cup 1 fresh breadcrumbs
2 2 ripe tomatoes, peeled, desedded and diced
2 tbsp. 2 grated parmesan
1 tbsp. 1 chopped parsley
1 tsp. 1 chopped thyme
zest of 1/2 lemon
salt
black pepper
pinch of smoked paprika
Black Olive Ratatouille
1 1 eggplant, diced
1 1 zucchini, diced
1 1 red pepper, diced
1 1 yellow pepper, diced
1 small 1 onion, diced
2 2 garlic cloves, chopped
1 1/2 cups 1 1/2 chopped tomatoes
1/2 cup 1/2 black olives, sliced
2 tbsp. 2 olive oil
1 tsp. 1 dried oregano
salt
pepper
Garnish
handful of cherry tomatoes
fresh ripped basil leaves
extra virgin olive oil

Prepare the stuffing

Heat the olive oil in a pan and gently cook the onion for 5 minutes.
Add the garlic, roasted red pepper and tomatoes and cook until most of the moisture has evaporated.
Stir in the breadcrumbs, Parmesan, herbs, lemon zest and smoked paprika.
Season well and allow the mixture to cool.
Stuff the calamari
Fill each calamari tube about three-quarters full, allowing room for the stuffing to expand.
Secure the open end with cocktail sticks.
Brush with olive oil and season with salt and pepper.
Cook the calamari
Heat a griddle or 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 350°F for 8-10 minutes until just cooked.
Rest for 2 minutes before slicing into thick rounds.
Plate
Spread the black olive ratatouille across a warm black plate or prefer plate of choice.
Arrange slices of the stuffed calamari on top.
Scatter over the halved yellow tomatoes and plenty of ripped basil leaves.
Finish with a drizzle of extra virgin olive oil.