Made fresh in the Riverina
Stuffed Calamari Recipe
Riverina Grove

Stuffed Calamari

Serves 4



1 1/3C (about 150g) middle grain white rice, rinse well
1 3/4C vegetable stock
1/3C sunflower seeds (or pine nuts/pumpkin seeds)
10 Aurelio Organic Fennel & Lemon Black Olives, pitted and roughly minced
1 Tbsp extra virgin olive oil
1 Tbsp Riverina Grove Crushed Garlic
1 small brown onion, minced
4 calamari, cleaned, tentacles chopped
1 jar Aurelio Organic Arrabbiata Pasta Sauce (or Riverina Grove Tomato Garlic & Chilli Pasta Sauce)


  1. In a medium pot, add rice and stock, cook with medium high heat and when it comes to boil, turn down to low heat and simmer with the lid until the stock has been absorbed, and the rice is tender.

  2. Fluff it, add sunflower seeds and minced olives.

  3. In a frying pan, heat olive oil, stir-fry crushed garlic, onion and chopped calamari tentacles until they are cooked through. Add them to the rice mixture and combine.

  4. Spoon the mixture into the calamari and stuff tightly, secure the ends with toothpicks.

  5. In the large saucepan, heat the Arrabbiata Pasta Sauce (or Tomato Chilli and Garlic Pasta Sauce), place 4 stuffed calamari and cook with lid for about 15-20 minutes. Occasionally turn them over, until calamari is cooked, and the sauce becomes thicker.

  6. Slice the calamari and serve with sauce, enjoy!


Caramelised Balsamic Glaze

Organic Fennel & Lemon Black Olives

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Caramelised Balsamic Glaze

Organic Arrabbiata Pasta Sauce

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Caramelised Balsamic Glaze

Tomato Garlic & Chilli Pasta Sauce

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Caramelised Balsamic Glaze

Crushed Garlic

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