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Laurent Loudeac's Stuffed Calamari

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Laurent Loudeac  


Stuffed Calamari with Spicy Pork Meat (chorizo) Braised in a Rich Tomato Sauce 



Using small tubes you will need

12 Small Calamari (they come frozen in a perfect size )

200gr Pork Mince (with 10% fat)

1 small tablespoon Smoke Spanish Paprika

1/2 onion and 2 garlic cloves ,peeled ,chopped and sauteed .

1 tablespoon Parsley chopped

1 small Chilli chopped

1 tablespoon tinned Roasted Pepper chopped.

Salt and Cayenne pepper to taste

Braising sauce

1/2 Onion chopped

1 Garlic Clove chopped

100ml Red Wine

1 tin whole Tomatoes

Sprig of Thyme

Bay Leave

Salt & Pepper to taste



In a bowl mix all the ingredients apart from the calamari or squid tubes. Then fill each tube 3/4 and close them with a toothpick.

In a pan using one tablespoon of olive oil sear the calamari slowly and put in a baking tray.In the same pan sear off 1/2 onion chopped and 1 garlic clove, deglaze with red wine and add in small tin of whole peeled tomato (italian or spanish brand best) roughly chopped, Salt, Pepper,  1 Bay Leave and sprig of Thyme.

Braise in oven on 170c for about 20 minutes or until calamari are soft.

To serve:

Take the calamari off and pull the toothpick out, then place on a serving dish, discard the herbs and pour sauce on top, garnish with chopped parsley and serve straight away with a nice crusty bread.


You can use large tubes or small tubes of calamari depending on what’s available.

I prefer to use small ones as it looks more like tapas.