Stuffed Calamari

Shrimp, green olives, garlic and parsley! Just imagine all those mouthwatering flavors, stuffed into a delicate calamari!

Serves 4 to 6

Cooking time: 55 minutes

Start to finish time: 1 hour 20 minutes

Ingredients for stuffing:

10 to 12 Medium size calamari, previously cleaned (approximately 750g)

½ Cup white rice, preferable Jasmine rice

1 Onion (approximately 150g)

½ Cup chopped parsley (25g) + 5 springs for garnish

5 Garlic cloves peeled and shredded (14g)

1 ½ Cup white shrimp, peeled and diced (170g)

½ Moroccan preserved lemons diced (can be substituted for ½ lemon juiced) + ½ preserved lemon for garnish

½ Cup pitted green olives, chopped coarsely (approximately 90g)

1 Teaspoon salt

½ Teaspoon turmeric

½ Teaspoon black pepper

2 Tablespoons olive oil

10 Tooth picks

Ingredients for sauce:

4 Large tomatoes (approximately 800g)

5 Garlic cloves shredded or chopped fine

3 Tablespoons olive oil

½ Teaspoon salt

½ Teaspoon black pepper

1 Teaspoon paprika

½ Teaspoon cumin

½ Cup whole or pitted green olives (optional)


In a small saucepan, cook the rice halfway only. Cooking time depends on the rice you are using. For this recipe, you want to reduce cooking time to ½ of the time listed in the cooking instructions on the packaging. Drain the rice and let it cool down for 15 minutes.

In a large bowl, combine cooked rice, onion, parsley, garlic, shrimp, preserved lemon or lemon juice and green olives. Add salt, turmeric, black pepper and olive oil. Mix everything with a spoon until the spices are distributed evenly on the other ingredients.

Pat the calamari dry. Hold each calamari in one hand, and use a teaspoon to stuff it really well, then pin the opening with a toothpick (in and out like you pin a broche on a shirt)

Peel the tomatoes, seed them and dice them.

In a Tagine, or any available cooking pot, heat the remaining 3 tablespoons of olive oil. Add the tomatoes, garlic, salt, pepper, paprika and cumin. Stir everything together, and then add the stuffed calamari.

Cover and cook on medium heat for 30 minutes. Add the ½ cup of whole green olives, cover and cook for another 15 minutes.

Garnish with wedges of preserved lemon rind, or fresh lemon slices and parsley springs. Serve warm or cold, with toasted wholegrain bread.